Shrimp Crawfish and Scallop Jambalaya

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Shrimp Crawfish and Scallop Jambalaya is New Orleans cuisine at it’s finest. This jambalaya is bold, spicy and satisfying.

Shrimp Crawfish and Scallop Jambalaya

This is one of my all-time favorite recipes. Why? You ask. Because it’s

  1. Quick and easy to make
  2. Spicy
  3. Healthy

This is one of those dishes that I like to get the big cast iron skillet out and make it in one pot. I have a really big cast-iron skillet that has a lid. I saute’ the veggies, simmer the sauce and cook the meat all in that one pot.

You can also make this dish in the slow cooker. When I make it in the slow cooker, I prefer to let the sauce simmer all day in the slow cooker. Then I cook the shrimp, crawfish, and scallops in a saucepan on the stove. Cooking the meat on the stove takes less than 5 minutes. You’ll just fold the meats into the sauce and you’re ready to serve. If you wish, though, you can throw all the ingredients (meat and all) in the slow cooker from the beginning, let the slow cooker work its magic and be done with it!

Shrimp Crawfish and Scallop Jambalaya

I have served this over rice, quinoa, and grits. Sometimes, I eat just the saucy meat when I want to cut down on carbs. I prefer it over white rice, but you have options.

As with any recipes adjust the spice level to fit you and your family. I love a spicy recipe and if you don’t, you may want to cut down slightly on the amounts of spice that I specify.

Shrimp Crawfish and Scallop Jambalaya

Ok, let’s talk about this recipe. I know you’re going to look at that long ingredient list and be like, whoa, I’m not making that! Look, I promise it’s easy. Everything goes in the pot at once and you’re done. I promise this is not a long, drawn-out process and I’ll give you easy instructions! Believe me, I have no patience. I hate long recipes with complicated ingredients.

Shrimp Crawfish and Scallop Jambalaya

Shrimp Crawfish and Scallop Jambalaya

Shrimp Crawfish and Scallop Jambalaya is New Orleans cuisine at it's finest. This jambalaya is bold, spicy and satisfying.
Author: Paula
4 from 1 vote
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 to 10 servings
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  • 1 pound uncooked medium fresh shrimp, shelled and deveined
  • 1 pound bay scallops
  • 1 pound crawfish shelled
  • 1/2 cup onion diced
  • 1/2 cup red pepper diced
  • 4 medium green onions sliced
  • 2 medium celery stalks sliced
  • 1/4 cup butter
  • 1 and 1/2 Tablespoons garlic minced
  • 1 Tablespoons all-purpose flour
  • 14.5 ounces can diced tomatoes
  • 10 ounces can tomatoes with green chiles
  • 6 ounces can tomato paste
  • 2/3 cup water
  • 1/2 teaspoon basil dried
  • 1/2 teaspoon thyme dried
  • 1/2 teaspoon oregano dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper fresh ground
  • 1/4 to 1/8 teaspoon red pepper
  • 1/2 cup fresh parsley or 1 & 1/2 Tablespoons dried parsley
  • Hot cooked rice quinoa or grits


  • Chop onion, red pepper, green onions and celery.
  • Heat a large pot to medium.
  • Melt butter in a sauce pan. Add chopped vegetables and garlic. Saute’ over medium heat 5 minutes or until tender. Add flour, cook stirring constantly, 1 minute or until smooth.
  • Add diced tomatoes, tomatoes with green chiles, tomato paste and water to pot. Lower heat to simmer.
  • Add basil, thyme, oregano, salt, black pepper and red pepper to pot. (If using fresh parsley add it 10 minutes before serving. If using dried parsley, add now.)
  • Stir. Cook on low 45 minutes.
  • Add crawfish, shrimp and scallops to a pan turn heat to high and bring to a boil. Cook on high 8 to 10 minutes. When shrimp turn pink and curl to form a "C" they will be cooked.
  • Serve hot over rice.


Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula


Calories: 178kcal | Carbohydrates: 8g | Protein: 21g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 181mg | Sodium: 945mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Vitamin A: 920IU | Vitamin C: 27mg | Calcium: 124mg | Iron: 2mg
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One month ago: Dried Cherry Pistachio Scones
One year ago: Crawfish Mac and Cheese

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  1. 4 stars
    I am very excited to try this recipe out tonight. I did find one small error in case you wanted to correct it, at the top it says it cooks in 1 minute, but that must be typo because in the recipe it says to let simmer for 45 minutes. Thanks for a great recipe!

      1. Glad you were able to correct it. Loved it so much in the beginning of July, that I’m making it again for like 16 people… wish me luck! Also, I’m in Maine and was able to successfully substitute clear meat lobster for the crawfish for anyone facing similar crawfish shortages!

  2. Technically this is étouffée. It is not possible to cook jambalaya without rice.

    1. Right-o. The rice must cook in the dish for it to be jambalaya . Maybe add shrimp last after mainly all cooked.

  3. Pingback: Shrimp Recipes: Recipes Including Shrimp | Cheap Is The New Classy
4 from 1 vote

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