Coastal Cajun Jambalaya

Jambalaya, a truly iconic dish hailing from the heart of Louisiana, holds a special place in the culinary landscape of the American South. For those with roots in the region, myself included, it’s more than just a meal—it’s a comforting embrace, a taste of home. Every family boasts its unique rendition, some featuring a blend of sausage and chicken, others laden with an abundance of fresh seafood. In my family, seafood has always been an indispensable element of our jambalaya. With over a decade of dedicated experience sharing Southern recipes online, I can confidently promise that this particular recipe delivers an authentic, well-seasoned experience that consistently gathers loved ones around the table.

If you savor the rich flavors of Southern cuisine, you will undoubtedly enjoy my recipes for Southern fried chicken, seafood gumbo, Jambalaya Soup, and Southern cheese grits.

Seafood Jambalaya Ingredients

The soul of any authentic Louisiana dish, including jambalaya, begins with the Holy Trinity: a foundational blend of diced celery, green bell peppers, and onions. These aromatic vegetables aren't just filler; they create the essential flavor base for a myriad of Southern classics, from rich gumbos and savory dirty rice to creamy cheese grits. Understanding their importance is key to unlocking the true depth of Creole and Cajun cuisine.

When it comes to seafood, this recipe offers wonderful flexibility. Feel free to incorporate your favorite varieties, but a crucial tip is to cook seafood separately from the rice mixture. Seafood, especially delicate options like shrimp and crab, cooks incredibly quickly. Overcooking can lead to a rubbery, undesirable texture. A quick sauté for just a few minutes is often all that's needed. For this particular recipe, I’ve chosen succulent shrimp and rich lump crab meat, but you could also add lobster, crawfish, oysters, or your preferred firm-fleshed fish for an even more luxurious experience.

Beyond the Holy Trinity and your choice of seafood, here's a comprehensive look at the other essential ingredients that bring this jambalaya to life:

• Smoked Sausage: The quintessential choice for jambalaya is Andouille sausage. This smoked pork sausage, a true Louisiana original, boasts a robust, spicy flavor profile that perfectly complements and enhances the other ingredients. Its distinct smoky notes are integral to the dish's character. If authentic Andouille is unavailable, a good quality smoked or standard pork sausage, or even a turkey sausage for a leaner option, can be used as a substitute, though the flavor will differ slightly.
• Shrimp: Fresh or frozen (thawed) shrimp, peeled and deveined, are a must for a classic seafood jambalaya. They cook quickly and absorb the rich flavors of the dish beautifully.
• Crab: Lump crab meat adds a luxurious sweetness and tender texture. Fresh is always best, but high-quality pasteurized crab meat works well too. Be gentle when folding it in to preserve the delicate lumps.
• Broth: The liquid base for the rice is critical. Seafood broth intensifies the oceanic flavors, but chicken broth or even a good quality vegetable stock can be used for a slightly different, yet equally delicious, result.
• Garlic: Minced fresh garlic adds a pungent, aromatic depth that is fundamental to the flavor profile. Don't skimp on this essential ingredient!
• Rice: Long-grain white rice is traditionally preferred for jambalaya. Its unique starch structure helps each grain remain separate and fluffy, preventing the dish from becoming overly mushy or sticky. While other types of rice like short-grain white rice or brown rice can be used, they will require careful adjustments to cooking times and liquid ratios to achieve the desired texture. Always rinse your rice thoroughly to remove excess starch.
• Flour: A small amount of all-purpose flour is used to create a light roux, which thickens the sauce slightly and helps bind all the wonderful flavors together, creating a more cohesive dish.
• Creole Seasoning and Bay Leaves (optional): Creole seasoning is a vibrant blend known for its bold, aromatic character. It typically includes spices such as thyme, oregano, garlic powder, onion powder, black pepper, and celery seed. Unlike Cajun seasoning, which often packs a significant cayenne pepper punch, Creole seasoning offers a complex flavor without overwhelming spiciness, making it suitable for a wider range of palates. Bay leaves add a subtle, herbaceous note that enhances the overall aroma.
• Tomatoes: The inclusion of tomatoes is perhaps the most debated ingredient in jambalaya, serving as a key differentiator between Creole and Cajun styles. Creole jambalaya, primarily associated with New Orleans, typically incorporates tomatoes, lending the dish a characteristic reddish hue and a touch of acidity and sweetness. Cajun jambalaya, originating from rural Louisiana, generally omits tomatoes. Ultimately, your choice depends on your preference for a Creole or Cajun profile. Rest assured, omitting tomatoes will not alter the preparation or cooking time of this recipe.

What is Jambalaya?

Jambalaya is more than just a dish; it's a culinary narrative of Louisiana, a vibrant reflection of the state's rich cultural tapestry. This classic one-pot wonder embodies the essence of Southern comfort food, featuring rice simmered with a medley of proteins, vegetables, and a generous medley of seasonings. While the core concept remains consistent, the specifics of jambalaya are fiercely debated and deeply personal, passed down through generations. Every family has its own revered recipe, its own secret blend of spices, and its own unique set of rules regarding ingredients.

In my family, for instance, seafood is a non-negotiable component of jambalaya, while heartier meats like beef or chicken are traditionally reserved for dishes like dirty rice. However, ask another Louisiana native, and you might hear a completely different set of culinary traditions. This delightful diversity is precisely what makes Southern food so captivating and soulful.

Broadly speaking, jambalaya falls into two primary variations, each a testament to its geographical and historical origins:

• Creole Jambalaya: This style is deeply intertwined with the sophisticated culinary traditions of New Orleans. Often referred to as "red jambalaya," Creole versions typically include tomatoes (fresh, canned, or paste), which impart a distinctive reddish color to the rice and a subtle tanginess. The flavors are often layered, reflecting the cosmopolitan influences found in the Crescent City's kitchens, blending French, Spanish, African, and Caribbean elements.
• Cajun Jambalaya: Originating from the more rural, rustic areas of Louisiana, particularly the Acadiana region, Cajun jambalaya is generally characterized by the absence of tomatoes. It's often referred to as "brown jambalaya" because its color comes from the browning of the meat (often pork or chicken) at the beginning of the cooking process, which creates a rich, dark base. Cajun jambalaya tends to be simpler, more robust, and focuses on the earthy flavors of the meat and the Holy Trinity, often with a more pronounced spicy kick from cayenne pepper.

Both styles are incredibly flavorful and hold a cherished place in Louisiana's gastronomic heritage, each telling its own story of adaptation and culinary artistry.

How to Make Authentic Seafood Jambalaya with Shrimp and Crab

Crafting a truly authentic seafood jambalaya is a delightful culinary journey. While the detailed measurements and full instructions are provided in the recipe card below, let's walk through the process with a focus on technique and flavor development:

1. Prepare the Shrimp: Begin by seasoning your raw shrimp. A generous sprinkle of Creole seasoning, along with salt and pepper, will infuse them with a burst of flavor. This initial seasoning is crucial for building layers of taste in the dish.
2. Sear the Shrimp: Heat a tablespoon of olive oil in a large pan or cast-iron skillet over medium heat. Once the oil shimmers, add the seasoned shrimp and cook them quickly for just 3-5 minutes, or until they turn opaque and beautifully pink. Overcooking here will result in rubbery shrimp, so be mindful of the timing. Immediately remove the cooked shrimp from the pan and set them aside. They will be added back into the jambalaya later.
3. Brown the Sausage: Add the sliced Andouille sausage to the same pan. Cook for 4-5 minutes, allowing it to brown nicely. This step is vital as it renders some of the sausage fat and creates deeply flavorful browned bits at the bottom of the pan—a treasure trove of taste. Remove the cooked sausage and set it aside with the shrimp.
4. Sauté the Holy Trinity and Garlic: Reduce the heat slightly if necessary. Add the minced garlic, chopped green peppers, onions, and celery to the pan. Sauté, stirring frequently, until the onions soften and become translucent, and the garlic is fragrant. This process unlocks the foundational flavors of the Holy Trinity.
5. Build the Base with Flour and Tomatoes: Stir in the all-purpose flour. Continue to cook for a minute or two, stirring constantly, to create a light roux that will slightly thicken the jambalaya. Then, add the diced tomatoes (if using for a Creole style). Stir well, ensuring the vegetables and flour are fully coated with the tomatoes.
6. Toast the Rice: Add the rinsed long-grain white rice directly into the pan. Stir continuously for 2-3 minutes, allowing the rice grains to lightly toast and absorb the rich flavors already developed in the pan. This step is crucial for preventing mushy rice and adding depth.
7. Deglaze and Simmer: Pour in the broth and return the cooked sausage to the pan. Immediately use a wooden or silicone spoon to gently scrape the bottom of the pan, loosening any browned bits (fond) left by the sausage and vegetables. These flavorful bits will dissolve into the broth, enriching the entire dish. Adjust the heat to bring the mixture to a boil. Add the bay leaf, the remaining Creole seasoning, smoked paprika, and season with salt and pepper to taste.
8. Cook the Rice: Once the pot reaches a rolling boil, reduce the heat to low, cover the pan tightly, and allow it to simmer. It's important to resist the urge to constantly lift the lid. However, every 6-8 minutes, briefly remove the lid and gently glide your spoon through the bottom of the pan to prevent the rice from sticking. Continue simmering until the broth is fully absorbed and the rice is tender, which typically takes 12-20 minutes, though cooking times can vary. Use your judgment; the rice should be cooked through but still have a slight bite.
9. Incorporate Seafood: Once the rice is perfectly cooked and the broth is absorbed, remove the lid and discard the bay leaf. Gently fold in the previously cooked shrimp and the lump crab meat. The key here is to *fold* rather than *stir* vigorously, which can release excess starch and lead to mushy rice. Folding involves using your spoon to scoop from the bottom and gently turn the rice over, incorporating the seafood without breaking up the delicate grains.
10. Serve: Allow the jambalaya to cool slightly before serving. This brief resting period helps the flavors meld and the rice settle. Serve warm, garnished with fresh parsley or green onions if desired.

How to Avoid Mushy Jambalaya

A perfectly cooked jambalaya features distinct, fluffy grains of rice that are tender yet not mushy. No one wants a pan full of sticky, overcooked rice—it's the quickest way to give this incredible dish a bad reputation! But don't worry, achieving that ideal texture is entirely within reach. Follow these expert tips to ensure your jambalaya is consistently a triumph:

• Choose the Right Rice: This is perhaps the most critical step. Always opt for long-grain white rice. Its lower starch content and robust structure mean it holds its shape beautifully during the cooking process, allowing it to soak up all the delicious flavors without breaking down and turning into a sticky mess. Avoid short-grain or medium-grain varieties, which are designed to be creamier and stickier.
• Rinse Your Rice Thoroughly: Before you even think about cooking, give your rice a good rinse under cold running water until the water runs clear. This essential step washes away excess surface starch, which is a primary culprit for mushy, clumpy rice. Less starch means a fluffier, more distinct grain in your final dish.
• Toast the Rice First: Take an extra minute to sauté the raw rice in a little oil and seasoning before adding any liquid. This process, often called toasting, gently cooks the exterior of each grain, forming a protective barrier. This barrier helps the rice absorb moisture more evenly and slowly, preventing it from becoming waterlogged and mushy. It also adds a wonderful nutty depth of flavor to the grains themselves.
• Manage the Heat Carefully: Resist the temptation to blast your jambalaya on high heat. Cooking too quickly forces the rice to absorb liquid too rapidly, often resulting in unevenly cooked, mushy grains. Instead, let it simmer gently over low heat. A gentle simmer ensures even cooking and allows the rice to absorb the broth gradually, yielding a tender yet firm texture.
• Do Not Over-Stir: Once the rice is added and the liquid is in, limit your stirring. Excessive stirring releases starch from the rice grains, which makes the dish sticky and prone to mushiness. If you need to check for sticking, gently fold the rice from the bottom upwards using a spoon, rather than stirring vigorously. This minimal movement helps maintain the integrity of the rice grains.
• Lid On (Mostly) for Even Steam: Keep the lid tightly on the pot while the rice cooks. The trapped steam is essential for cooking the rice evenly and thoroughly. Towards the very end of the cooking time, if the dish still appears a bit too wet but the rice is almost done, you can crack the lid slightly to allow some extra steam to escape and any remaining liquid to evaporate.
• Monitor Liquid Levels: If, towards the end of the cooking process, you notice that there's still too much liquid in the pot but the rice is tender, simply remove the lid and let it continue to cook uncovered for a few more minutes on low heat. This will allow the excess moisture to simmer off without overcooking the rice. Conversely, if the rice seems too dry and still a bit firm, add a small amount (1/4 to 1/2 cup) of additional hot broth or water, stir gently, and continue to simmer with the lid on until done.

While this is a traditional one-pot recipe where rice cooks directly with the broth, if you've consistently struggled with achieving the perfect rice texture, there's an alternative foolproof method: cook the rice separately. Simply follow the instructions on your rice packaging to cook it perfectly in plain water. Then, instead of adding uncooked rice to the broth mixture in step 7, reduce the broth quantity in the recipe to 2 cups (since the rice won't need to absorb liquid) and add your *cooked* rice at the very end, along with the seafood. Gently fold it into the flavorful sauce, and you'll have perfectly textured jambalaya every time.

Seafood Jambalaya Recipe

Jambalaya is one of those dishes that feels like home to me. With my Louisiana roots, I grew up knowing everybody has their own version, some use sausage and chicken, others load it with seafood, and in my family, seafood always belongs in jambalaya. After sharing Southern recipes online for over a decade, I can promise this one turns out the way it should, well seasoned and guaranteed to bring people to the table.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: Dinner, Lunch

Cuisine: Cajun, Creole, Louisiana, Southern

Servings: 6 servings

Calories: 360 kcal

Equipment

• 12 inch Cast Iron Skillet

Ingredients

• 1 pound raw shrimp (Peeled and deveined)
• 1 ½ teaspoons Creole Seasoning (Divided in ½ teaspoon and 1 teaspoon portions; Adjust to suit your taste.)
• 1 teaspoon olive oil
• 6 oz andouille sausage (Sliced into small pieces. You can substitute ground sausage pork, turkey sausage, etc.)
• ½ cup chopped green peppers
• ½ cup chopped white onions
• ½ cup chopped celery
• 2-3 garlic cloves (Minced)
• 15.5 oz canned diced tomatoes (You can also use fresh tomatoes. I use fire roasted.)
• ¼ cup all-purpose flour
• 2 cups long grain white rice (Rinsed.)
• 4 cups broth or stock (Seafood, chicken, vegetable, etc.)
• 1 bay leaf
• ½ teaspoon smoked paprika
• salt and pepper to taste
• 8 oz lump crab meat (Optional)

Instructions

1. Season the shrimp with ½ teaspoon of Creole seasoning and salt and pepper to taste.
2. Add the olive oil to a pan on medium heat. I used a 12 inch cast iron skillet. Add the seasoned shrimp and cook for 3-5 minutes or until it is pink and opaque.
3. Remove the shrimp from the pan and set aside. Add the sausage to the pan.
4. Cook the sausage for 4-5 minutes or until it has browned. Remove the cooked sausage and set it aside.
5. Add in the garlic, green peppers, onions and celery. Stir and cook until the onions and garlic are fragrant.
6. Add in the flour and diced tomatoes. Stir until the mixture is fully coated with flour.
7. Add in the rice and stir to toast the rice with the flavors of the pan.
8. Pour in the broth and add the broth and cooked sausage to the pan. Use a wooden or silicone spoon and deglaze the bottom of the pan to scoop up any brown bits on the pan. These bits are loaded with flavor.
9. Adjust the heat to boiling and add the bay leaf, 1 teaspoon Creole Seasoning, salt and pepper to taste, and smoked paprika.
10. Once the pot reaches a boil, reduce the heat on the stove to low. Cover the pan and simmer. Remove the lid and glide the wooden spoon throughout the pan every 6-8 minutes to ensure the rice doesn't stick to the bottom of the pan.
11. Once the broth has been fully absorbed and the rice has softened, remove the lid and remove the bay leaf. This can take 12-20 minutes (or more use your judgment).
12. Add the shrimp and crab to the rice. Fold the seafood into the rice. You want to fold the rice in as opposed to stirring it. This may result in mushy rice. Folding means use a spoon to lift the rice and turn it over so it combines the seafood.
13. Cool before serving.

Notes

If you're using a store-bought Creole seasoning that includes salt, you may need to adjust the amount of added salt in the recipe, or omit it entirely, to avoid over-salting your dish.

You can use Cajun seasoning as opposed to Creole seasoning. This works wonderfully if you prefer an additional kick of spiciness and flavor. Remember that Cajun seasoning often contains more cayenne pepper than Creole seasoning.

To substitute chicken, slice skinless chicken breasts or thighs into 1-inch chunks and cook it along with the sausage until browned and cooked through before adding the vegetables.

If you choose to use a type of rice other than long-grain white rice, you will have to adjust your cooking time and liquid ratios accordingly. Short-grain or medium-grain rice usually requires different cooking times and may release more starch, impacting the texture.

Rinse the rice thoroughly before cooking to remove excess starch. This will help prevent the rice grains from sticking together and becoming overly soft or mushy.

Avoid cooking at too high of a temperature, as this can cause the rice to cook too quickly on the outside and remain undercooked inside, or become mushy. Simmer the jambalaya gently on low heat and carefully monitor the cooking time.

Don't over-stir the dish, especially once the rice is cooking. Excessive stirring will release starch from the rice grains and cause the dish to become sticky and soft, often resulting in a mushy texture. Instead, gently fold the ingredients if you need to.

Nutrition

Serving: 1 serving

Calories: 360 kcal

Carbohydrates: 40g

Protein: 26g

Fat: 9g

Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using online nutrition databases. To obtain the most accurate nutritional information for a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Frequently Asked Questions and Expert Tips

Pair Jambalaya With These Recipes

Jambalaya is often a meal in itself, but to complete your authentic Southern feast, consider pairing it with these complementary dishes. A warm, fluffy chunk of Southern soul food cornbread is perfect for soaking up every last bit of the rich sauce. For a refreshing contrast, a crisp Southern coleslaw adds a delightful crunch. Don't forget the sides like quick and easy air fryer garlic bread or healthy, flavorful baked and roasted okra to round out your meal.

More Cajun and Creole Recipes

If you love the vibrant flavors of Louisiana, be sure to explore more of these incredible Cajun and Creole recipes:

Cajun Crawfish BoilShrimp Etouffee RecipeCajun Dirty Rice
Southern Red Beans and Rice
Dirty Rice with Ground Beef
Cajun FriesCajun Chicken WingsCajun Shrimp Boil

Watch step-by-step instructions on how to make this recipe here on Youtube.