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 recipe yields 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 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!

Tips & Variations

No special items needed.