Seafood Jambalaya

Name: Seafood Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 diced green bell pepper; 1 diced onion; 1/4 cup paprika (add gradually); 3 -6 minced garlic cloves; 1/2 lb shrimp; 1 lb crawfish; 3 tablespoons olive oil; 1/2 lb butter; 1/2 lb andouille sausages or 1/2 lb smoked sausage; 3 cups cooked rice; salt, to taste; pepper, to taste; cayenne

Eats Now Editorial Team · 1233 kcal · Seafood

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Seafood Jambalaya – a delicious recipe with green bell pepper, onion, paprika, garlic, shrimp, crawfish. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 diced green bell pepper
1 diced onion
1/4 cup paprika (add gradually)
3 -6 minced garlic cloves
1/2 lb shrimp
1 lb crawfish
3 tablespoons olive oil
1/2 lb butter
1/2 lb andouille sausages or 1/2 lb smoked sausage
3 cups cooked rice
salt, to taste
pepper, to taste
cayenne

1
Heat butter and olive oil, add onions and peppers and cook for 8-10 minutes.
2
Add sausage or andouille and cook for 2-3 minutes.
3
Add paprika and garlic.
4
Add shrimp, cook for 6-7 minutes.
5
Add crawfish, cook for 2-3 minutes, if not dark enough add more paprika.
6
Add rice & season to taste.

1233

kcal

Calories

Fat

147

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.

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Frequently Asked Questions

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

You need 13 ingredients. The key ingredients include: 1 diced green bell pepper, 1 diced onion, 1/4 cup paprika (add gradually), 3 -6 minced garlic cloves, 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.

Quick Info

Servings
4 servings
Calories
1233 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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