Seafood Jambalaya Recipe

Name: Seafood Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. shrimp, peeled; 1 lb. crabmeat; 1 doz. oysters; 1 lb. smoked sausage, sliced; 1 small can tomato sauce; 3 c. rice; 1 large onion, chopped; 2/3 c. parsley, chopped; 2/3 c. shallots, chopped; 2/3 c. green bell pepper, chopped; 2/3 c. cooking oil

Servings: persons

3 lb. shrimp, peeled
1 lb. crabmeat
1 doz. oysters
1 lb. smoked sausage, sliced
1 small can tomato sauce
3 c. rice
1 large onion, chopped
2/3 c. parsley, chopped
2/3 c. shallots, chopped
2/3 c. green bell pepper, chopped
2/3 c. cooking oil

1
Boil rice; set aside.
2
Saute onion over medium-slow heat in oil until almost brown.
3
Add shrimp and cook 15 minutes, stirring occasionally.
4
Add parsley, shallots and bell pepper; saute 10 minutes, stirring.
5
Add smoked sausage and cook for 10 minutes. Add 3 cups water and cook for 1/2 hour over medium heat.
6
Add oysters and crabmeat.
7
Cook 15 minutes; salt and pepper to taste. Add rice, a little at a time, steadily stirring, until all rice is in.
8
Heat over medium heat for 15 minutes, stirring occasionally. Serves 6 to 8 people.

1378

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 lb. shrimp, peeled, 1 lb. crabmeat, 1 doz. oysters, 1 lb. smoked sausage, sliced, 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.

Seafood Jambalaya

How did you like this recipe?

Frequently Asked Questions