Shrimp and Crawfish Jambalaya

Jambalaya is a Louisiana Creole dish of Spanish and French influence.

Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods created what is known as Jambalaya. Jambalaya is traditionally made in three parts, with meat and vegetables and is completed by adding stock and rice.

It is also a close cousin to the saffron colored paella found in Spanish cuisine.

Shrimp and Crawfish Jambalaya

3 — Tablespoon Vegetable Oil or Bacon Fat

8 — Ounces Andouille Sausage Cut Into 1/2 inch chunks

1 — Cup Chopped Celery

2 — Cups Chopped Yellow Onions

1 — Cup Chopped Green Bell Pepper

1 — Tablespoon Finely Chopped Garlic

2 — Teaspoons Dried Thyme

2 — Teaspoons Dried Basil

1/2 — Tablespoon Ground Pepper

1 — Can (28 oz.) Petite Diced Tomatoes, Undrained

1 — (10 oz.) Tomatoes With Green Chiles, Undrained

2 — Cups Water

1 1/2 — Tablespoons Sweet Paprika

1 — Teaspoon Spanish Smoked Paprika 

3 — Cups Basmati Rice

2 — Tablespoon Butter

1 1/2 — Pounds Extra Large Uncooked Shrimp, Peeled and Deveined

12 — Ounces Cooked Crawfish Tails

2 — Tablespoon Finely Chopped Parsley

2 — Tablespoons Chopped Scallion Tops (Optional) 


In a very large skillet or pot, lightly brown the sausage in the oil over medium heat.

Add the onion, celery, green pepper, garlic, thyme, basil, and black pepper. Cook, stirring frequently, for 10 minutes.

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. Pre-heat the oven to 350 degrees.

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° for 30 minutes.

Sauté 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.

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.

Sprinkle with the scallion tops, if desired, and serve.