Ingredients for Louisiana Jambalaya
- Onion
- 4 tablespoons butter
- Fresh Garlic
- Diced Tomatoes
- 2 tablespoons tomato paste
- 2 stalks celery, chopped
- Green Bell Peppers
- Salt
- Pepper
- Cayenne Pepper
- 1 teaspoon dried thyme
- Ground Cloves
- Crabmeat
- 1 pound cooked shrimp
- 2 cups water or chicken broth
- 1 ½ cups long-grain rice
- Worcestershire Sauce
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How to Make Louisiana Jambalaya
- Melt 4 tablespoons of butter in a large pot or Dutch oven over medium heat. Sauté 1 medium onion (chopped) and 2 cloves garlic (minced) for 5 minutes, until softened.
- Add 1 (28 ounce) can crushed tomatoes, 2 tablespoons tomato paste, 2 stalks celery (chopped), 1 green bell pepper (chopped), 1 teaspoon dried thyme, and 5 whole cloves.
- Cook for 30 minutes, stirring frequently, until the vegetables are tender.
- Stir in 1 pound cooked crabmeat.
- Add 2 cups of water or chicken broth and bring to a boil.
- Add 1 ½ cups long-grain rice. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Gently stir in 1 pound cooked shrimp. Season generously with salt and pepper to taste. Add cayenne pepper to taste (optional). Serve immediately.
- Optional: Add 1-2 jalapeños (seeded and minced) in step 2 for extra heat.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
23g
Fat
20g
Carbs
9g