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Seafood Jambalaya

Seafood Jambalaya


  • 3 cups uncooked rice
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1 pound raw Louisiana shrimp, your favorite size
  • salt, to taste
  • Tony Chachere’s Original Creole Seasoning, to taste
  • lemon pepper, to taste
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 4 ribs celery, chopped
  • 4 to 6 cloves garlic, minced
  • 1 8-ounce carton fresh mushrooms, sliced
  • 1 10-ounce can Rotel tomatoes
  • 2 bay leaves
  • 1 pound Louisiana crawfish tails
  • 1 pound lump Louisiana crabmeat
  • 1 bunch green onions, sliced
  • 1/2 bunch parsley, minced


  1. Cook the rice according to the package directions.
  2. In a large Dutch oven, melt the butter. Add the olive oil and sauté the shrimp for 5 to 7 minutes.
  3. Season the shrimp with salt, Tony Chachere’s, and lemon pepper while they are cooking. Remove the shrimp and set aside.
  4. Sauté the onion, peppers, celery, mushrooms and garlic for 5 to 9 minutes. Add the Rotel tomatoes and the bay leaves. Cook for 10 more minutes.
  5. Return the shrimp to the pot and add the crawfish tails; cook for 5 minutes, stirring occasionally. Add the crabmeat, green onions, and parsley.
  6. Mix in cooked rice, Adjust seasonings, and remove from heat. Let stand about 5 minutes before serving (for the flavors to marry).
  7. Serve hot.

 Recipe and photo courtesy of Chef: Suzanne Bourgeois

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