Sarasota's Sausage & Crawfish/Shrimp Jambalaya

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"Unlike many jambalaya recipes, this has no chicken or pork - andouille sausage and crawfish (or shrimp) are the base of this recipe. I have added a few changes for my tastes; but, it is really delicious. So NO ... it is not a classic jambalaya; but, give it a try, you may like it. I like to serve this with a mixed green salad; and, corn bread on the side. Andouille sausage is definitely a 'MUST HAVE' in this dish; however, if necessary - you could use a spicy sausage or kielbasa, if that is all that is available. However, it just doesn't have the same flavor. And crawfish ... is the best; but, I know that it isn't always available - so, shrimp will work just fine."

Original is 5 servings
  • Garnish


  • Serving Size: 1 (340.8 g)
  • Calories 495.7
  • Total Fat - 26.4 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 95.2 mg
  • Sodium - 1099.9 mg
  • Total Carbohydrate - 30.8 g
  • Dietary Fiber - 4.9 g
  • Sugars - 7.2 g
  • Protein - 32.8 g
  • Calcium - 197.6 mg
  • Iron - 4.2 mg
  • Vitamin C - 22 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Sausage ... First, add a little of the oil to a very large deep saute pan, I prefer non-stick pan; but, use what you have. Bring it to medium high heat; and, add the adouille sausage. Cook the sausage on each side, about 5 minutes, until it lightly browns and gets a bit crusty. The sausage will also provide a bit more fat to the pan, which is what you want. Keep and, eye on them; you don't want them to burn. Once they are crusty and browned; transfer them to a plate - they will go back in later. Save the pan drippings - you will be cooking the shrimp in that same pan.

Step 2

Crawfish/Shrimp ... First, if you are using frozen shrimp; please thaw them in the refrigerator, in a colander over a bowl, and covered well. You never want to thaw shrimp in the package it comes in - you don't want it setting in water. Once the shrimp is thawed; transfer to the counter to take the chill off. Then, pat dry using a paper towel - wet shrimp will not sear. Note: I mention shrimp; because, crawfish is not always available, and shrimp is a perfect substitute. So, treat the crawfish and shrimp the same.

Step 3

Once the crawfish or shrimp have warmed up a bit. Season with a little salt and pepper on each side; then sear in the same pan you cooked the andouille in (medium high to high heat). Those drippings will add tons of flavor. Cook them 1-2 minutes per side is all; remember, you want to get a little sear. But, once they start to curl and turn pink; remove them from the heat, transfer to a plate - and, set to the side. They will finish cooking in the sauce later on.

Step 4

Base ... In the same pan; and, a bit more olive oil (if necessary), and bring to medium heat. Add the onions, green, yellow/orange bell peppers, celery; and cook 3-4 minutes. Then, add the garlic, tomatoes, cajun seasoning, saffron, bay leaves, worcestershire, hot sauce; and, mix until everything is combined. Cook just a minute or two. Again season with salt and pepper if necessary.

Step 5

Rice and Broth ... Add in the rice; and, stir until it is combined (about 2 minutes) with the base vegetables and sauce. Then, slowly add the broth and wine; and bring to medium heat. Reduce the heat to medium low; cover, and cook until the rice absorbs most of the liquid, stirring occasionally, about 15-20 minutes. Stir, and continue to cook another 5 minutes or so; until most of the liquid is absorbed. And, the rice should develop a little crust on the bottom on the pan - that is a "good thing." At this point to not scrape up the crust on the bottom; this is what you want.

Step 6

Shrimp and Sausage ... Once the rice is tender (a little crusty on the bottom); remove the bay leaves, add the shrimp and sausage back in - and, toss lightly to combine. Keep covered and cook another few minutes, just until heated through.

Step 7

Serve and ENJOY! ... Garnish with plenty of fresh chopped parsley and scallions; it's done. FYI, I always serve extra hot sauce on the table. As mentioned; a green salad and cornbread. That's all you need! It's not a true or traditional jambalaya; but, this is pretty good - and, not difficult either. And remember - that crust on the bottom of the pan is what you want. When you serve it ... make sure to scrape up some of that same crust ... it won't be burnt, but crusty golden brown! DIG IN!


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting andouille sausage, it is best to choose the freshest option available for the best flavor.
  • If crawfish is not available, shrimp is a great substitute. However, it is important to pat the shrimp dry with a paper towel before searing to avoid a wet texture.

  • Instead of crawfish, use shrimp. The benefit of this substitution is that shrimp is much more widely available than crawfish, so this recipe is accessible to more people.
  • Instead of andouille sausage, use a spicy sausage or kielbasa. The benefit of this substitution is that it still provides a spicy flavor to the dish, while being more widely available than andouille sausage.

Vegetarian Jambalaya Replace the andouille sausage with a vegetarian alternative such as tempeh or seitan, and omit the crawfish/shrimp. Increase the vegetables to 1/2 cup each of onion, green bell pepper, yellow bell pepper, and celery. Use vegetable broth instead of chicken broth. Add 1/2 cup of cooked black beans and 1/2 cup of cooked corn at the same time as the sausage and shrimp would be added.

Cornbread Muffins - These light and fluffy muffins are the perfect accompaniment to Sarasota's Sausage & Crawfish/Shrimp Jambalaya. The cornbread adds a sweet flavor and texture contrast to the savory jambalaya, and the muffin shape makes it easy to serve and enjoy. Plus, the muffins are easy to make and can be ready in just a few minutes!

Cajun Coleslaw: This crunchy, creamy coleslaw is the perfect complement to the jambalaya. It adds a cool, tangy flavor that contrasts nicely with the spicy jambalaya, and the creamy dressing helps to balance out the flavors. Plus, it's easy to make and can be ready in just a few minutes!


Q: How do I know when the jambalaya is done?

A: When the rice has absorbed most of the liquid and has developed a little crust on the bottom of the pan, the jambalaya is done. Add the shrimp and sausage back in and cook for a few more minutes until heated through.

Q: What is the best way to serve jambalaya?

A: Jambalaya is best served hot, straight from the pot. Garnish with fresh parsley or green onions and serve with a side of hot sauce.

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Fun facts:

The dish of jambalaya originated in Louisiana, and was a combination of Spanish, French, and West African cuisines.

The city of Sarasota, Florida is home to the Sarasota Film Festival, which was founded by Hollywood actor and director, George Clooney.