This spicy seafood jambalaya is packed with crawfish tails and jumbo lump crabmeat.
Spicy Seafood Jambalaya
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- 3 tablespoons 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 teaspoons crushed red pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup seafood stock
- 1 cup long-grain rice, cooked and kept warm
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 (16-ounce) package crawfish tails
- 1 (8-ounce) container lump crabmeat, picked free of shells
- Garnish: chopped green onion and parsley
- 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.
- 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.
Louisiana Cookin https://www.louisianacookin.com/
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How many does this serve?
Thank you for asking! We’ve updated the recipe to show that it makes 4 servings. Depending on how hungry your crowd is, this recipe could serve 6 people.
While attending Texas A&M University I played rugby and during the winter of 1977 our team participated in a large tournament at LSU. I remember a party hosted by LSU and the large kettle propped up over an open fire that was filled with seafood jambalaya. It was a cold night, we were all outside, and I remember how the piping hot, spicy jambalaya so quickly warmed me up and I also remember the wonderful flavors. That was my first time to eat jambalaya and I will never forget the setting and the great food.
Thank you for all that you do.
What a great memory! Thank you for sharing your story with us, Frank. And thank you for your kind words!
I bookmarked this page, I will make this, minus the Cayenne Pepper dust, my wife would eat it that way. But I do thank you for posting this recipe. For those of us who do not live in Southern Louisiana, this is one way we can all enjoy the delicious cuisine you folks down there enjoy.
From a Proud Canadian , who has been down to Southern Louisiana, and loved the food to had there.