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Spicy Seafood Jambalaya

A Louisiana tradition that’s incredibly flavorful and great for a crowd.

Cooking/Prep Time: 30 minutes
Serves 8

Crab, Crawfish, Entree

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Ingredients

  • 3 Tbsp. unsalted butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped carrot
  • 1/4 cup minced jalapeño
  • 3 cloves garlic, minced
  • 2 tsp. crushed red pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 cup seafood stock
  • 1 cup long-grain rice, cooked and kept warm
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1/2 (16 oz.) package crawfish tails
  • 1 (8 oz.) container lump crabmeat
  • Garnish: chopped green onion and parsley

Directions

1.) In a large Dutch oven, melt butter over medium-high heat. Cook onion until translucent, 4 to 6 minutes. Add celery, bell pepper, carrot, and jalapeño; cook until soft, 6 to 8 minutes. Add garlic, red pepper, cayenne, salt, and pepper; stir until fragrant, about 1 minute. Pour in seafood stock, and scrape up any browned bits from bottom of pan.

2.) Stir in hot-cooked rice, lemon juice, Worcestershire sauce, crawfish, and crabmeat. Cook 12 to 14 minutes, stirring occasionally. Garnish with green onion and parsley, if desired.