Cajun Jambalaya with Sausage, Shrimp and Crab

Cajun Jambalaya with Sausage, Shrimp and Crab

23 reviews, 4.4 star(s). 88% would make again

Ready in 45 minutes

Spicy and filled with vegetables, seafood, and sausage. This sauce can be served over grits, rice, pasta, or toast


1 pound shrimp; small - peeled
8 ounces andouille sausage
1 cup Onion; chopped
1 cup bell pepper; chopped
1/2 cup Celery; chopped
1 tablespoon olive oil
2 tablespoons Garlic; minced
1 tablespoon all-purpose flour
1 3/4 cups Chicken broth
1/2 pound crabmeat; fresh lump - drained and picked
1/2 teaspoon Cajun spice mix; - salt free
1/4 teaspoon Celery seed
1/4 teaspoon Black pepper
1/8 teaspoon Salt

Original recipe makes 6



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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Recipe Links

Gumbo Pot's Jambalaya

A variation on this recipe

"The Gumbo Pot has carried on the legacy of serving authentic New Orleans food in the Los Angeles Farmers Market since 1986. A series of New Orleans expatriates have added their touches to the menu over the years, with the main concession to LA tastes having been to make dishes equally flavorful but more healthful than traditional Cajun/Southern fare. This recipe is for thier famous spicy rice dish with chicken and andouille sausage; smoky and hot!" — Firebyrd Firebyrd

Kicked-Up Creole Jambalaya

Personally, I prefer making it this way

"Emeril's famous dish!" — Firebyrd Firebyrd

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Great recipe!
flobiedobie 2y ago

Great recipe, takes about 45 minutes total to make and is delicious!!! Great for beginners! :-)
ABattle692 2y ago

My husband n I both loved it!
jennoso 3y ago

Very good and flavorful....I did add 3 times the spice mix and a extra teaspoon of cayenne pepper...
twj426 3y ago

Love this recipe! Easy and super delicious
Amyfre 3y ago

We 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!
1brendajones 3y ago

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