Sausage and Seafood Jambalaya

This Seafood & Sausage Jambalaya is a celebration of bold flavors and Southern comfort. Whether you’re cooking for a crowd or just treating yourself, this dish is guaranteed to satisfy.

Ingredients

Protein & Seafood

• 1 lb andouille sausage, sliced into rounds

  1 lb large shrimp, peeled and deveined

• ½ lb lump crab meat

• ½ lb crawfish tail meat

  Vegetables & Aromatics

• 1 large onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 3 celery stalks, diced

• 4 garlic cloves, minced

• 2 tbsp tomato paste

  Rice & Seasonings

• 3 cups long-grain white rice (uncooked)

• 6 cups chicken or seafood stock

• 2 tbsp Blaxican Fajita seasoning (adjust to taste)

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 bay leaf

• Salt & black pepper to taste

  Other

• 3 tbsp olive oil or butter

• 2 tbsp Worcestershire sauce

• 1 tbsp hot sauce (like Crystal or Tabasco)

• Fresh parsley & green onions for garnish

Directions

1. Slice the andouille sausage into rounds.

   Peel and devein the shrimp.

   Chop all vegetables (onion, bell peppers, celery, garlic).

   Measure out rice and seasonings.

2. Brown the Sausage (if using)

   Heat 1 tbsp oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Add the sausage and cook until browned (about 5 minutes). Remove and set aside.

   If using chicken, cook until no longer pink, then remove and set aside.

3. Sauté the Vegetables (The "Holy Trinity")

   In the same pot, add remaining oil and sauté onions, bell peppers, and celery until softened (about 5 minutes).

   Add garlic and cook for another minute until fragrant.

4. Add Tomatoes & Seasonings

   Stir in diced tomatoes, tomato sauce, Worcestershire, hot sauce, and all seasonings (Cajun, paprika, thyme, oregano, bay leaf, cayenne).

   Let simmer for 2-3 minutes to blend flavors.

5. Cook the Rice

   Add uncooked rice and stir to coat in the mixture.

   Pour in chicken or seafood stock, bring to a boil, then reduce heat to low.

   Cover and simmer for 20 minutes (or until rice is nearly tender).

6. Add the Seafood

   Gently fold in shrimp, crab meat, and crawfish tails.

   Cover and cook for 5-7 more minutes until shrimp are pink and seafood is heated through.

7. Final Touches

   Remove bay leaves.

   Taste and adjust seasoning with salt, pepper, or more Cajun spice if needed.

   Garnish with fresh parsley and green onions.

   Serve hot with crusty French bread or cornbread.

   Pair with a cold beer or a classic Hurricane cocktail for the full New Orleans experience.

   Tips for the Best Jambalaya

   Don’t overcook the seafood—add it last to keep it tender.

   Use homemade stock for deeper flavor.

   Let it rest for 5-10 minutes before serving for the best texture.