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.

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.

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 is New Orleans cuisine at it's finest. This jambalaya is bold, spicy and satisfying.

Author: Paula

4 from 1 vote

Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box Go to your saved recipes

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 to 10 servings

Ingredients

• 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

Instructions

• 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.

Notes

Recipe from Paula @CallMePMc.com 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

Nutrition

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

Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!

Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

One month ago: Dried Cherry Pistachio Scones
One year ago: Crawfish Mac and Cheese

More dishes you may like

Creamy BBQ Shrimp

Spicy Roasted Shrimp

Greek Seafood Nachos

Oh So Easy Shrimp & Grits