Crawfish Jambalaya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bold, spicy Louisiana jambalaya loaded with crawfish, andouille sausage, and the holy trinity of onion, celery, and bell pepper. Cooked in one pot with rice, it brings authentic Cajun heat to your table.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 andouille sausage links (or other smoked sausage)
- 1 ½ cups chopped onion
- ½ cup diced celery
- ½ cup diced green bell pepper
- 2 large garlic cloves, (minced)
- 2 tablespoons butter, (divided)
- 2 tablespoons vegetable oil, (divided)
- 1 ½ cups long grain rice
- 1 (14.5-ounce) can stewed tomatoes
- 2 cups chicken broth
- 2 bay leaves
- ½ teaspoon ground thyme
- ½ teaspoon kosher salt
- ½ teaspoon tabasco sauce
- 1 ½ tablespoons tomato paste
- 1 pound crawfish tail meat
- ½ cup chopped green onions
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1228mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 346mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.