New Orleans Shrimp & Crawfish Jambalaya

New Orleans Shrimp & Crawfish Jambalaya

Donna Graffagnino

"Jambalaya is a tradition here in the south and you can add anything you like to this basic recipe like chicken, ham, or make it all sausage. For a creole style Jambalaya, add tomatoes or tomato sauce, and for a Cajun style Jambalaya just leave the tomatoes out. No matter how you like it, you must try this traditional New Orleans Shrimp & Crawfish version. It'll make you "slap your mama!""
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2 hrs servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. Preheat oven to 350 degrees F.
  2. Boil the sausage in water for 10-15 minutes to extract most of the grease. Drain sausage on a paper towel lined plate and discard the water.
  3. Heat a large Dutch oven over medium high heat and when hot add the olive oil. Reduce heat to medium and add the onion, bell pepper, green onions and celery. Season vegetables with a little salt, pepper and Cajun seasoning, stir well and saute until the vegetables are soft.
  4. Stir in the uncooked rice until it's evenly coated in the vegetable mixture, (don't use regular rice or it will turn out gummy). Add sausage, tomatoes with juice, tomato sauce, garlic, chicken broth and remaining seasonings, except for green onion tops reserved for garnish. Stir well.
  5. Cover with lid or aluminum foil and bake for about 30 minutes.
  6. Meanwhile, while rice is cooking, in a large skillet melt the butter and saute the cleaned shrimp until it just starts to turn pink and slightly opaque. Stir the crawfish tails and fat into the skillet with the shrimp and heat through. When rice mixture has finished baking, add the seafood to the rice mixture in the Dutch Oven and stir well.
  7. Cover the Dutch oven and put back into the oven for another 10 minutes until rice is completely cooked and the liquid is absorbed.
  8. If you're not serving this immediately, skip the step of cooking in the oven for an additional 10 minutes. If desired, cool down the jambalaya by putting the Dutch oven into the sink and filling the sink about half-way up the pot with cold water. Stir occasionally, and if the water in the sink gets hot, drain it and add more cold water. This will cool the jambalaya and stop the cooking process.
  9. When ready to serve simply heat through and enjoy.
  10. Garnish with green onion tops.


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