Top-ranked recipe named "Cajun Jambalaya with Sausage, Shrimp and Crab"
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!"
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 1 year agoGreat recipe!
lecsosec_83 2 years ago
ABattle692 2 years agoGreat recipe, takes about 45 minutes total to make and is delicious!!! Great for beginners! :-)
jennoso 2 years agoMy husband n I both loved it!
twj426 2 years agoVery good and flavorful....I did add 3 times the spice mix and a extra teaspoon of cayenne pepper...
Amyfre 2 years agoLove this recipe! Easy and super delicious
smilekyami 2 years ago
zacharygillan 2 years ago
MrsGary001 2 years ago
1brendajones 3 years 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!