Seafood Jambalaya Recipe

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My neighbor always gave me a container of this jambalaya when he made it. My family fought over it. I even made him make it for a Kentucky Derby party I had, and everyone raved. —Kristin Arnett
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 8-10 servings


  • 1/2 pound whole fresh mushrooms, sliced
  • 3 medium onions, chopped
  • 2 medium green peppers, chopped
  • 3 celery ribs
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 package (16 ounces) smoked sausage, cubed
  • 1 pound cooked large shrimp, peeled and deveined
  • 1 pound frozen cooked crawfish tail meat, thawed
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Cajun seasoning
  • 1 to 3 teaspoons hot pepper sauce
  • 1/4 teaspoon white pepper
  • 4 cups cooked long grain white rice

Nutritional Facts

1 cup: 379 calories, 16g fat (6g saturated fat), 181mg cholesterol, 1322mg sodium, 29g carbohydrate (6g sugars, 3g fiber), 28g protein.


  1. In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice.
  2. Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes. Yield: 8-10 servings.
TEST KITCHEN TIP You can use cooked chicken, crab and ham in place of the crawfish and shrimp.
Originally published as Seafood Jambalaya in Test Kitchen Favorites 2004 2005, p154

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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