Ingredients for Seafood Jambalaya
- Green Bell Pepper
- Diced Onion
- 2 tablespoons paprika (add more to taste)
- Minced Garlic Cloves
- 1 pound shrimp, peeled and deveined
- 1 pound crawfish tails
- 1 tablespoon olive oil
- 2 tablespoons butter
- Andouille Sausages
- Cooked Rice
- Salt
- Pepper
- Cayenne
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How to Make Seafood Jambalaya
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 medium onion, chopped, and 1 green bell pepper, chopped, and cook for 8-10 minutes, until softened.
- Add 1 pound of Andouille sausage, sliced, or your preferred sausage, and cook for 2-3 minutes, until lightly browned.
- Stir in 2 tablespoons of paprika (start with less and add more to taste!), 2 cloves of minced garlic, and 1/2 teaspoon of cayenne pepper (optional, for extra heat). Cook for 1 minute, stirring constantly.
- Add 1 pound of shrimp, peeled and deveined, and cook for 6-7 minutes, until pink and opaque.
- Add 1 pound of crawfish tails and cook for 2-3 minutes. If the jambalaya isn't dark enough to your liking, add more paprika to taste.
- Stir in 1 1/2 cups of long-grain rice. Add 2 cups of chicken broth or water, and season generously with salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Fluff with a fork and serve hot. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
6g
Fat
91g
Carbs
8g
