Spicy Southern Louisiana Jambalaya
This authentic Louisiana jambalaya brings together the holy trinity of Creole cooking with succulent crabmeat and shrimp in a one-pot wonder that's bursting with traditional Southern flavors. Perfect for family gatherings or when you're craving a taste of the bayou, this recipe delivers restaurant-quality results right from your own kitchen.
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Servings: 6
Calories: 385kcal
Equipment
Ingredients
- 1 large onion chopped
- 4 tablespoons butter or margarine
- 2 teaspoons minced fresh garlic
- 1 14.5 ounce can diced tomatoes
- 1 6 ounce can tomato paste
- 2 stalks celery chopped
- 1 green or red bell pepper chopped
- Salt pepper, and cayenne pepper to taste
- 1/2 teaspoon thyme
- 1/4 teaspoon ground cloves
- 1 lb crabmeat
- 2 lbs shrimp boiled and peeled
- 2 cups water
- 1 cup rice
- 1 teaspoon Worcestershire sauce
Instructions
- Sauté chopped onions and minced garlic in butter for about 5 minutes until fragrant and translucent.
- Add diced tomatoes, tomato paste, chopped celery, bell pepper, thyme, and ground cloves to the pot.
- Cook the mixture for 30 minutes, stirring frequently to prevent sticking.
- Stir in the cooked crabmeat and mix gently to combine.
- Add water and bring the mixture to a rolling boil.
- Add rice and cook until rice is tender, approximately 20 minutes.
- Add cooked shrimp and Worcestershire sauce, then season with salt, pepper, and cayenne pepper to taste.
Notes
- Fresh garlic can be substituted with jarred minced garlic for convenience
- Red bell pepper adds a slightly sweeter flavor than green bell pepper
- Raw shrimp can be used instead of pre-cooked; add them with the rice and cook until pink
- For spicier jambalaya, increase cayenne pepper gradually to taste
- Leftover jambalaya keeps well in the refrigerator for 3-4 days and flavors improve overnight
- If rice becomes too dry during cooking, add small amounts of water as needed
- Fresh crabmeat should be picked through for shells before adding
Nutrition
Serving: 250g | Calories: 385kcal | Carbohydrates: 28g | Protein: 42g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 245mg | Sodium: 680mg | Potassium: 425mg | Fiber: 3g | Sugar: 8g