Shrimp and Crawfish Jambalaya

Recipe from Topfood
Shrimp and Crawfish Jambalaya
Cooking time: 1 hour
Servings 8
Shrimp and crawfish Jambalaya will be a great choice in case you want to add some creativity for your festive dinner.


  • Vegetable oil
    3,2 tbsp.
  • Andouille sausage
    8 ounces
  • Yellow onions
    2 cups
  • Celery
    1 cups
  • Green bell pepper
    1 cups
  • Garlic
    1 tbsp.
  • Dried thyme
    2 tsp.
  • Black pepper
    8 pinch
  • Petite diced tomatoes
    1 can
  • Chicken stock
    1 cups
  • Water
    2 cups
  • Converted rice
    3,2 cups
  • Butter
    2 tbsp.
  • Uncooked shrimp, peeled
    1,5 pounds
  • Cooked crawfish tails
    12 ounces
  • Finely chopped parsley
    2 tbsp.

Nutrition facts per serving

  • Calories

    304 kcal

  • Protein

    10 g

  • Fat

    31 g

  • Carbohydrates

    22 g


  • Let’s start cooking with chopping garlic, onion, green pepper and celery. You can cut it in any way you like.

  • Heat large pan and some spicy souce, as soon as it gets brown add chopped ingredients and basil, thyme, pepper, salt. Try to stir it as much as it possible for couple minutes. Heat oven for 400F.

  • Add chicken broth with chopped tomatoes in a large pan and let it boil. After that add rice and cook it for couple minutes.

  • Mix rice in tomato sauce with greens in the pan and cook for 5 minutes

  • Wrap pan with foil and put it in the oven for 20 minutes.

  • Melt some butter in the pan and roast seafood.

  • Add seafood to rice in the oven and leave it under the foil for 15 minutes more.

Bon Appetit!

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