Seafood Jambalaya
A hearty, flavorful seafood jambalaya combining shrimp, crab, oysters, and smoked sausage with aromatic vegetables and rice, perfect for a festive gathering or comforting meal.
Ingredients
Instructions
- Boil rice and set aside.
- Saute onion over low heat in oil until almost brown.
- Add shrimp and cook for 15 minutes, stirring occasionally.
- Add parsley, shallots, and bell pepper.
- Saute for 10 minutes, stirring.
- Add smoked sausage and cook for 10 minutes.
- Add 3 cups water and cook for 30 minutes over medium heat.
- Add onions and crab meat; cook for 15 minutes.
- Season with salt and pepper to taste.
- Add rice a little at a time, stirring steadily until all rice is incorporated.
- Heat over medium heat for 15 minutes, stirring occasionally.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine while cooking the shrimp. If you don't have smoked sausage, andouille sausage works well as a substitute. You can also replace the crab meat with lump crab or leave it out entirely for a lighter version. Adjust the heat by adding cayenne pepper or hot sauce to suit your taste.
Serving Suggestions
Serve your seafood jambalaya with a side of crusty bread or a fresh green salad for a complete meal. A squeeze of lemon over the top can brighten the flavors. This dish pairs beautifully with Mamo'S Shrimp Bog for a delightful seafood feast or enjoy it with a cilantro-lime rice for a refreshing twist.
Storage & Reheating
Store any leftover jambalaya in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to prevent it from drying out, then warm it in a skillet over medium heat, stirring occasionally, until heated through. It can also be microwaved in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Jambalaya contains roughly 893 calories, with 16g protein, 61g carbohydrates, and 69g fat. It is an excellent source of vitamin C (270% of the Daily Value), iron (55% of the Daily Value), and dietary fiber (41% of the Daily Value). Note that it is relatively high in sodium, at 650mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood instead of fresh?
Yes, frozen seafood works well in jambalaya. Just be sure to thaw it completely before cooking to ensure even cooking. Keep in mind that frozen shrimp may release more water, so adjust your cooking time accordingly.
What type of rice is best for jambalaya?
Long-grain rice is the best choice for jambalaya as it cooks evenly and stays fluffy. Avoid using short-grain rice, which can become sticky. Jasmine or basmati rice are also good alternatives if you prefer a slightly different flavor.
Can I make jambalaya ahead of time?
Absolutely! Jambalaya can be made ahead of time and actually tastes better the next day as the flavors meld together. Just let it cool completely before storing it in the fridge, and reheat it gently when you're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).