Best 3 Crab Jambalaya Recipes

Indulge in the vibrant flavors of Louisiana with our delectable Crab Jambalaya. This classic Creole dish combines the essence of the bayou with tender crab meat, succulent shrimp, andouille sausage, and the "holy trinity" of Cajun cooking: bell peppers, onions, and celery. Simmered in a rich tomato-based sauce infused with aromatic spices, this jambalaya is a symphony of flavors that will tantalize your taste buds. Accompanied by three additional recipes – Easy Jambalaya, Chicken and Sausage Jambalaya, and Vegetarian Jambalaya – this article offers a diverse selection of jambalaya recipes to cater to various preferences and dietary needs.

**Easy Jambalaya:** This simplified version of jambalaya is perfect for busy weeknights. Using pre-cooked rice and store-bought ingredients, this recipe delivers a flavorful and satisfying meal in just 30 minutes.

**Chicken and Sausage Jambalaya:** A hearty and flavorful take on the classic dish, this Chicken and Sausage Jambalaya combines tender chicken, smoky sausage, and a medley of vegetables in a savory tomato sauce.

**Vegetarian Jambalaya:** For those seeking a meatless option, this Vegetarian Jambalaya is a delightful choice. Packed with colorful bell peppers, zucchini, corn, and black beans, this plant-based jambalaya is a nutritious and delicious meal.

No matter your preference, our collection of jambalaya recipes will transport you to the heart of Louisiana with their authentic flavors and vibrant colors. So, gather your ingredients, fire up the stove, and let the aroma of jambalaya fill your kitchen as you embark on a culinary adventure.

Here are our top 3 tried and tested recipes!

CAJUN SHRIMP AND CRAB JAMBALAYA

Cajun Shrimp and Crab Jambalaya image

Make and share this Cajun Shrimp and Crab Jambalaya recipe from Food.com.

Provided by Julieannie

Categories Crab

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons all-purpose flour
2 onions, chopped
1 green bell pepper, chopped
1 celery rib, chopped
3 ounces Canadian bacon, diced
1 (28 ounce) can chopped tomatoes, pureed
1 (14 ounce) can reduced-sodium chicken broth
1 1/2 cups long-grain white rice
2 teaspoons Old Bay Seasoning
1 lb shrimp, peeled and deveined
8 ounces lump crabmeat
2 tablespoons fresh cilantro, chopped

Steps:

Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistantly until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer.
Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes.
Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes.
Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 393.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 183.6, Sodium 563.5, Carbohydrate 50.3, Fiber 3.2, Sugar 5.8, Protein 34

CRAB AND ANDOUILLE JAMBALAYA

Crab and Andouille Jambalaya image

From Food & Wine magazine. This makes a pretty and tasty meal for four. If you like your jambalaya really spicy, you could add hot sauce when serving. Enjoy!

Provided by LifeIsGood

Categories Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup extra virgin olive oil
12 ounces andouille sausages, quartered lengthwise and cut into 3/4 inch pieces
1 large onion, coarsely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, very finely chopped
1 teaspoon Old Bay Seasoning
1 1/4 cups jasmine rice, rinsed
1 1/2 cups chicken stock or 1 1/2 cups low-sodium broth
1 1/2 cups water
1 sprig thyme
kosher salt & freshly ground black pepper, to taste
8 ounces lump crabmeat
3 scallions, finely chopped
hot sauce, for serving

Steps:

In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
Add the onion, bell pepper, celery and garlic to the same pot.
Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
Fluff the rice with a fork and stir in the crab and scallions.
Cover and let stand for 2-3 minutes, just until the crab is hot.
Discard the thyme sprig.
Serve the jambalaya in bowls, passing the hot sauce at the table.

CRAB JAMBALAYA

CRAB JAMBALAYA image

Number Of Ingredients 15

Ingredients

1/4 cup extra-virgin olive oil
12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces
1 large onion, coarsely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, minced
1 teaspoon Old Bay seasoning
1 1/4 cups jasmine rice (9 ounces)
1 1/2 cups chicken stock or low-sodium broth
1 1/2 cups water
1 thyme sprig
Salt and freshly ground pepper
1/2 pound lump crabmeat
3 scallions, finely chopped
Hot sauce, for serving

Steps:

In a medium, enameled cast-iron casserole, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl. Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the stock, water and thyme, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork and stir in the crab and scallions. Cover and let stand for 2 to 3 minutes, just until the crab is hot; discard the thyme sprig. Serve in bowls, passing hot sauce at the table.

Tips for Making Crab Jambalaya

Use fresh or frozen crab meat for the best flavor. If using frozen crab meat, thaw it completely before using.
Season the crab meat with salt, pepper, and garlic powder before adding it to the jambalaya. This will help to enhance the flavor of the dish.
Use a variety of vegetables in your jambalaya. This will add color, flavor, and texture to the dish. Some good options include bell peppers, onions, celery, and tomatoes.
Use a good quality rice for your jambalaya. Long-grain rice is the best choice because it will hold its shape and not become mushy.
Cook the jambalaya over medium heat. This will help to prevent the rice from burning.
Stir the jambalaya frequently while it is cooking. This will help to prevent the rice from sticking to the bottom of the pot.
Serve the jambalaya with your favorite toppings. Some good options include green onions, cilantro, and hot sauce.

Conclusion

Crab jambalaya is a delicious and easy-to-make dish that is perfect for any occasion. With its vibrant flavors and textures, it is sure to be a hit with your family and friends. So next time you are looking for a new dish to try, give crab jambalaya a try. You won't be disappointed.