Seafood Jambalaya
Dive into the bold flavors of the South with this hearty Seafood Jambalaya, a one-pot wonder that's perfect for any occasion. Packed with plump shrimp, tender scallops, and smoky andouille sausage, this dish delivers the ultimate Cajun experience. Fragrant aromatics like onions, bell peppers, and celery form the "holy trinity" that lays the foundation for a richly spiced tomato and broth base, infused with paprika, thyme, and a kick of cayenne. Simmered with tender long-grain rice, this comforting recipe comes together in just about an hour and serves six, making it ideal for family dinners or casual entertaining. Garnish with fresh parsley and green onions for a burst of freshness, and let this vibrant Southern classic transport your taste buds straight to Louisiana.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces andouille sausage, sliced
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 3 cups chicken or seafood broth
- 1.5 cups long-grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 bay leaves
- 1 pound shrimp, peeled and deveined
- 1 pound scallops
- 2 green onions, sliced (optional for garnish)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the andouille sausage slices and cook until browned, about 5 minutes. Remove the sausage from the pot and set it aside.
In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the canned diced tomatoes, chicken or seafood broth, rice, thyme, paprika, cayenne pepper, bay leaves, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Let the mixture simmer for 20-25 minutes, or until the rice is cooked and tender, stirring occasionally to prevent sticking.
Add the browned andouille sausage back into the pot along with the shrimp and scallops. Stir to combine and cover the pot.
Cook for an additional 5-7 minutes, or until the shrimp and scallops are opaque and fully cooked.
Remove the bay leaves and discard. Taste and adjust seasoning with additional salt and black pepper, if needed.
Garnish the jambalaya with freshly chopped parsley and sliced green onions, if desired.
Serve hot and enjoy this flavorful dish!
Nutrition Facts
Calories |
2535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 9699 mg | 422% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 28.6 g | ||
| Protein | 230.6 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5135 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
