Print Recipe

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 bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 ribs celery, chopped
  • 4 to 6 cloves garlic, minced
  • 1 (8 ounce) carton fresh mushrooms, sliced
  • 1 (10 ounce) can Ro*Tel 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.
  3. Add the olive oil and sauté the shrimp for 5 to 7 minutes.
  4. Season the shrimp with salt, Tony Chachere’s, and lemon pepper while they are cooking.
  5. Remove the shrimp and set aside.
  6. Sauté the onion, peppers, celery, mushrooms and garlic for 5 to 9 minutes.
  7. Add the Ro*tel tomatoes and the bay leaves. Cook for 10 more minutes.
  8. Return the shrimp to the pot and add the crawfish tails; cook for 5 minutes, stirring occasionally.
  9. Add the crabmeat, green onions, and parsley.
  10. Mix in cooked rice, adjust seasonings, and remove from heat.
  11. Let stand about 5 minutes before serving (for the flavors to marry).
  12. Serve hot.

Cooking/Prep Time: 45 min | Yield: 6 to 8 servings

Recipe and photo credit (used with permission):

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.