How to make New Orleans Creole Seafood Jambalaya

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat content while smoked sausage is often less expensive.

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost and calories, while canned tuna is a budget-friendly protein.

Chop 1 yellow onion, 3-4 stalks of celery, 1 green bell pepper, and 4 cloves of garlic.

Chop green onions and fresh thyme, about 1.5 tbsp.

Chop 1 lb of andouille smoked sausage and 0.5 lb of tasso pork into bite-sized pieces.

Drain juice from 1 can of diced tomatoes.

Remove heads and shells from shrimp, rinse thoroughly, and set aside.

Make shrimp stock by simmering shrimp heads and shells in 1.5 quarts of water with 1 tsp of Zatarain's seasoning and 1 tsp of Chef Paul Prudhomme's Seafood Magic for 1 hour.

In a large saucepan, melt 4 tbsp of unsalted butter over medium-high heat.

Add 1 cup of chopped onion, 0.5 cup of chopped green bell pepper, 0.5 cup of chopped celery, and 2 tbsp of chopped garlic; sauté for about 11 minutes until browned.

Add tasso pork and sauté for an additional 4-5 minutes, stirring occasionally.

Add 0.5 cup of tomato sauce, 2 tbsp of Zatarain's seasoning, 1 tsp of Chef Paul Prudhomme's seasoning, 1 tsp of Seafood Magic, 1 tbsp of paprika, and 1 tsp of cayenne pepper (if using); stir well.

Add andouille sausage and 2 tbsp of shrimp stock; mix well.

Add remaining chopped onion, celery, bell pepper, garlic, diced tomatoes, 2 tsp of fresh thyme, and 3 bay leaves; mix all ingredients together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens