This is not Jambalaya! Let’s just get that clear. Similar, yes. They’re like cousins. 1st cousins. My Seafood Rice will absolutely be one of your new, favorite side dishes! That’s big talk, right? Try me.
You’re gonna need your favorite sausages for this recipe. It’s the foundation of the flavor. Those sausage drippings matter! We build off of them.
Another important flavor component is the crawfish fat. I use frozen crawfish tails. After thawing, I drain that orange liquid off and reserve it. This will give the rice its seafood flavor. The color may be a little off putting at first. But, it’s just crawfish fat and water.
After cooking the shrimp and warming the crawfish, there will be some residual crawfish fat and water at the bottom of the pot. Drain it into the bowl of reserved crawfish fat. We don’t want to leave it in the spot, because it will prevent the veggies from browning properly in the next step. But, do NOT discard it. That’s more flavor that we need.
Gotta have the fresh veggies for seasoning. Also, mince your own garlic! It’s so convenient to just purchase the jar of pre-minced garlic. But, trust me, chopping up your own is much better. It’s more fragrant and fresher.
Let’s talk rice. I’m using jasmine rice, so my measurements are in accordance with that type of rice. If you’re using a different rice, the amount of chicken stock will change. Follow the package instructions for the amount of water needed and use chicken stock instead of water.
To avoid overcooking the seafood, add it back into the pot along with the sausage at the very end of the cooking process. It will only need a minute or two to heat up. Then, fluff and serve!
Seafood Rice Recipe
- 1/2 lb sausage diced
- 1 lb shrimp
- 1 lb frozen crawfish tails thaw and reserve the liquid
- 4 TBS butter
- 1 diced onion
- 1 diced bell pepper
- 1 TBS minced garlic
- 2 TBS Cajun seasoning
- 1 TBS Herbes de Provence
- 1 TBS onion powder
- 1 TBS garlic powder
- 1 TBS liquid crab & shrimp boil
- 3 cups chicken stock
- 2 cups jasmine rice
- Salt and pepper to taste
- 1 TBS Olive oil
- Chopped green onion to garnish
In a Dutch oven or stockpot heat the olive oil
Add in the sausage and sauté until browned and drippings are released
Remove sausage from the pot and reserve.
Thaw the crawfish and drain the orange liquid (fat) off of the tails; reserve the liquid for later
Add in the shrimp and crawfish into the pot.
Sprinkle the seafood with 1 TBS of the Cajun seasoning
Sauté until shrimp are completely cooked. Do not overcook the crawfish.
Remove shrimp and crawfish. Add them to the reserved sausage; set aside.
Add 2 TBS of the butter into the pot.
Once the butter melts, add in the onion and bell pepper
Sauté until slightly caramelized; about 2-3 mins
Add in the garlic and sauté for 30 secs.
Pour in the reserved crawfish fat, chicken stock, and liquid crab & shrimp boil.
Bring the stock to a simmer
Stir in the remaining butter, Cajun seasoning, Herbes de Provence, onion powder, and garlic powder.
Taste and add salt/pepper as needed
Bring the mixture to a boil
Stir in the rice
Lower the heat and cover the pot with the lid.
Cook for 15-20 minutes or until the water has evaporated and rice is completely cooked.
Return the sausage, shrimp, and crawfish to the pot.
Stir and fluff until sausage and seafood is reheated.
Garnish with chopped green onions.