Seafood Jambalaya Recipe

Name: Seafood Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 pound andouille sausage, in 1/4-inch slices; 1 large bell pepper, any color, in large dice; 1 large onion, in large dice; 3 ribs celery, in large dice; 1 small head garlic, cloves peeled and minced; Creole Seafood Seasoning or any Creole seasoning, to taste; Kosher salt and freshly ground black pepper to taste; 2 large tomatoes, cored, peeled, seeded, and chopped; 1 pound medium shrimp, peeled; 1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well); 2 bay leaves; 3 cups long grain rice, rinsed 3 times; 6 cups water; 1 pint shucked oysters, with their liquor; 2 bunches green onions, thinly sliced; 1/4 teaspoon hot sauce, or to taste

Servings: persons

2 tablespoons butter
1 pound andouille sausage, in 1/4-inch slices
1 large bell pepper, any color, in large dice
1 large onion, in large dice
3 ribs celery, in large dice
1 small head garlic, cloves peeled and minced
Creole Seafood Seasoning or any Creole seasoning, to taste
Kosher salt and freshly ground black pepper to taste
2 large tomatoes, cored, peeled, seeded, and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well)
2 bay leaves
3 cups long grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with their liquor
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste

1
Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally.
2
Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper.
3
Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
4
Add the tomatoes, shrimp, fish, and bay leaves, and stir.
5
Add the rice, stir gently, and add the water.
6
Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking.
7
Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid.
8
Turn off the heat, then fold in the oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
9
To serve, transfer to a serving bowl, and mix in the green onions.
10
Season with hot sauce.

743

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 1 pound andouille sausage, in 1/4-inch slices, 1 large bell pepper, any color, in large dice, 1 large onion, in large dice, and more.

Yes, Seafood Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions