Ready in 45 minutes
Spicy and filled with vegetables, seafood, and sausage. This sauce can be served over grits, rice, pasta, or toast
"Crazy easy to make and good. I made a few adjustments: first, I forgot the celery. Second, used less than 3/4 pounds of shrimp which I felt was enough without being too much. Third, used Joes' Stuff seasoning rather than combining it all myself. Finally added a can of no salt, petite diced tomatoes like a lot of other recipes suggested and simmered it longer because of it. I would absolutely make this again! It was easy and delicious. The crab gave it a sweetness that was surprising and tasty. Served with rice. Even my 5 year old liked it!"- Amy23
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Top-ranked recipe named "Cajun Jambalaya with Sausage, Shrimp and Crab"
Peel shrimp, and devein, if desired. Set aside.
Cut sausage into 1/4-inch-thick slices. Cook sausage in a large skillet over medium-high heat 5 minutes or until golden brown. Remove sausage, and drain on paper towels, reserving drippings in pan. Set sausage aside.
Saute onion and bell pepper in drippings and hot oil 8 minutes or until tender. Add garlic, and saute l minute.
Whisk in flour, and cook, whisking constantly, 1 minute or until flour is browned.
Whisk in chicken broth. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp, and cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Stir in sausage,
crabmeat, and spices; cook, stirring occasionally, until thoroughly heated.
Serve immediately over hot cooked grits, brown rice, pasta, or toasted whole grain bread.
To cut carbs further: Replace flour with Xanthan gum.
Alternate serving ideas:
At lunch, ladle the rich sauce into freshly baked pastry shells, and serve with a tossed green salad. For an evening meal, present the sauce over hot cooked pasta, grits, or rice. Follow package directions for the desired number of servings. Add a green vegetable, and you're set.
Adapted from recipe by: Paulette Thomas, Edisto Island, SC
Each (3/4 cup) serving contains an estimated:
Cals: 239, FatCals: 77, TotFat: 9g
SatFat: 2g, PolyFat: 2g, MonoFat: 3g
Chol: 178mg, Na: 657mg, K: 531mg
TotCarbs: 9g, fiber: 1g, Sugars: 3g
NetCarbs: 8g, Protein: 31g
Rice, grits, pasta, etc. not included in nutrition data.
This is a very flexible dish. You can use seafood, chicken, sausage, or whatever. Even Tofu would probably work but don't let any Cajuns find out about it.
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flobiedobie 3 months agoGreat recipe!
lecsosec_83 8 months ago
ABattle692 8 months agoGreat recipe, takes about 45 minutes total to make and is delicious!!! Great for beginners! :-)
jennoso 11 month agoMy husband n I both loved it!
twj426 12 months agoVery good and flavorful....I did add 3 times the spice mix and a extra teaspoon of cayenne pepper...
Amyfre 1 year agoLove this recipe! Easy and super delicious
smilekyami 1 year ago
zacharygillan 1 year ago
MrsGary001 1 year ago
1brendajones 1 year agoWe loved this recipe. I used some bayou style seasoning we already had which had salt so I didn't add extra. It was delicious. I also added the seasoning to the rice which gave it more flavor. Definitely will be making this again!
Thenewguyontheblock 1 year agoThis recipe was great:) I just cooked my first family meal and the family loved it :) :)
jimguidry 1 year agoThis looks closer to en étouffée recipe. Jambalaya isn't served over rice, the rice is cooked along with all the other ingredients.
shanesmith 1 year agoLoved the recipe. Family loved it.
Cabecao81 2 years agoThe best cajun jambalaya ever thank you.
Badtxmofo 2 years agoThis a great and easy recipe, when I was done I thought it was a little runny but when I put it on the rice it all came together. I cooked it for my wife on Valentines Day.
Kaarek 2 years agoExcellent. Replaced sausage with chorizo. Works very well!
Jujufroggiebaby 2 years agoI don't eat seafood, but my family does so I was a little nervous cooking it. It was actually quite easy. They said this dish was delicious and that the recipe is a keeper. Followed the recipe to the T. Thanks for posting:-)
Amy23 3 years agoCrazy easy to make and good. I made a few adjustments: first, I forgot the celery. Second, used less than 3/4 pounds of shrimp which I felt was enough without being too much. Third, used Joes' Stuff seasoning rather than combining it all myself. Finally added a can of no salt, petite diced tomatoes like a lot of other recipes suggested and simmered it longer because of it. I would absolutely make this again! It was easy and delicious. The crab gave it a sweetness that was surprising and tasty. Served with rice. Even my 5 year old liked it!
Dhaman 3 years agoEasy to make and very tasty.
TwylaCooks 3 years agoThis recipe is a real winner. If you can make this the night before you will serve it, and refrigerate it, it is better - the taste improves with age!