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Seafood Rice Recipe

Fragrant jasmine rice, savory sausage, and spicy seafood seasoned to perfection with Cajun & Creole spices.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people


  • 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


  1. In a Dutch oven or stockpot heat the olive oil
  2. Add in the sausage and sauté until browned and drippings are released
  3. Remove sausage from the pot and reserve.
  4. Thaw the crawfish and drain the orange liquid (fat) off of the tails; reserve the liquid for later
  5. Add in the shrimp and crawfish into the pot.
  6. Sprinkle the seafood with 1 TBS of the Cajun seasoning
  7. Sauté until shrimp are completely cooked. Do not overcook the crawfish.
  8. Remove shrimp and crawfish. Add them to the reserved sausage; set aside.
  9. Add 2 TBS of the butter into the pot.
  10. Once the butter melts, add in the onion and bell pepper
  11. Sauté until slightly caramelized; about 2-3 mins
  12. Add in the garlic and sauté for 30 secs.
  13. Pour in the reserved crawfish fat, chicken stock, and liquid crab & shrimp boil.
  14. Bring the stock to a simmer
  15. Stir in the remaining butter, Cajun seasoning, Herbes de Provence, onion powder, and garlic powder.
  16. Taste and add salt/pepper as needed
  17. Bring the mixture to a boil
  18. Stir in the rice
  19. Lower the heat and cover the pot with the lid.
  20. Cook for 15-20 minutes or until the water has evaporated and rice is completely cooked.
  21. Return the sausage, shrimp, and crawfish to the pot.
  22. Stir and fluff until sausage and seafood is reheated.
  23. Garnish with chopped green onions.
  24. Enjoy!