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Seafood Jambalaya

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30 m1/2 tbsp vegetable oil
1 onion, chopped
l green pepper, chopped
2 stalks celery, chopped
3 cloves garlic, finely chopped
3 large tomatoes, seeded and chopped
250 ml/8 fl oz tin tomato sauce
250 ml/8 fl oz seafood stock
50g/2 oz chopped fresh parsley
2 bay leaves
15 ml/1 tbsp fresh thyme or 5 ml/1 tsp dried
5 rnl/1 tsp salt
1.5 ml/ tsp black pepper
2.5 ml/ tsp cayenne
large pinch white pepper
900g/2 lbs fresh prawns, crab meat, crawfish or oysters,
or any combination, prepared
100g/4 oz spring onions, chopped
450g/1 lb cooked rice to serve


Serves: 6


In a deep frying pan or Dutch oven, heat the oil. Sauté the onion, green pepper, celery and garlic until vegetables arc limp, about 5 minutes. Add the tomatoes, tomato sauce, stock, parsley and seasonings and simmer gently until the tomatoes are cooked down and some of the liquids have reduced. Taste and adjust the seasonings.


Add the seafood. (If using oysters, cut into bite-sized pieces and add in last 2-3 minutes of cooking.) Simmer just until the prawns are opaque and tightly curled, 5-7 minutes. Just before serving, mix in the spring onions. Serve over rice.

NOTE:- If the rice is not cooked with salt, you will need additional salt in the jambalaya.

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