Shrimp and Crawfish Jambalaya
This easy New Orleans shrimp, sausage, and crawfish jambalaya recipe will feed a crowd for holidays, special occasions, or buffets.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 3tablespoon vegetable oil or bacon fat
- 8ounces andouille sausage (or another spicy sausage), cut into 1/2 inch chunks
- 2cups chopped yellow onions
- 1cup chopped celery
- 1cup chopped green bell pepper
- 1tablespoon finely chopped garlic
- 2teaspoons dried thyme
- 2teaspoons dried basil
- ½tablespoon black pepper
- 1can (28-ounce) petite diced tomatoes, undrained
- 1can (10-ounce) tomatoes with green chiles , undrained
- 1cup chicken stock
- 2cups water
- 1 ½tablespoons sweet paprika
- 1teaspoon Spanish smoked paprika (or additional sweet paprika)
- 3cups converted rice
- 2tablespoon butter
- 1 ½pounds extra large uncooked shrimp, peeled and deveined
- 12ounces cooked crawfish tails
- 2tablespoon finely chopped parsley
- 2tablespoons chopped scallion tops (optional)
Instructions
Step 1
In a very large skillet or pot, lightly brown the sausage in the oil over medium heat.Step 2
Add the onion, celery, green pepper, garlic, thyme, basil , and black pepper. Cook, stirring frequently, for 10 minutes.Step 3
Stir in both cans of tomatoes (with their juice), chicken stock , water, and both paprikas. Bring to a simmer and cook, uncovered, for 10 minutes. Preheat the oven to 350 F.Step 4
Stir in the rice and transfer the contents of the pot to a large roasting pan lightly coated with cooking spray (a disposable foil roasting pan is fine; be sure to support the underside with a baking sheet when lifting.) Cover with foil and bake at 350 F for 30 minutes.Step 5
Saute the shrimp in the butter until the shrimp are just barely opaque. Stir in the crawfish tails (and any fat) and sauté until the tails are just heated through.Step 6
Stir the shrimp, crawfish tails, and parsley into the jambalaya. Taste and add salt if needed ( celery salt is a good choice.) Re-cover with foil and return the pan to the oven for an additional 7 to 10 minutes if serving immediately. If the jambalaya will be reheated and served at a later time, skip this step.Step 7
Sprinkle with the scallion tops , if desired, and serve.