Shrimp Scallop and Sausage Jambalaya
Dive into the bold and vibrant flavors of the South with this Shrimp, Scallop, and Sausage Jambalaya—a one-pot wonder that’s as comforting as it is satisfying. This hearty dish combines seared andouille sausage, tender shrimp, and buttery scallops with the classic holy trinity of onion, bell pepper, and celery, all simmered in a richly seasoned tomato and chicken broth base. Infused with Cajun seasoning, smoky paprika, and fragrant thyme, every bite is filled with zesty heat and aromatic warmth. Perfectly cooked long-grain white rice absorbs all the savory juices, creating a flavorful medley that's beautifully finished with fresh parsley and green onions for a burst of freshness. Ready in just about an hour and perfect for serving a crowd, this jambalaya brings the soul of Louisiana cooking to your dinner table. Enjoy this Southern classic as a standalone meal or pair it with crusty bread for an unforgettable feast!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 large yellow onion
- 1 large green bell pepper
- 2 celery stalks
- 4 garlic cloves
- 2 cups long-grain white rice
- 3.5 cups chicken broth
- 14.5 ounces diced tomatoes (canned)
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound raw shrimp (peeled and deveined)
- 1 pound scallops
- 3 green onions
- 2 tablespoons parsley (fresh)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Slice the andouille sausage into thin rounds and add to the pot. Cook for 4-5 minutes, stirring occasionally, until browned, then remove and set aside.
Dice the yellow onion, green bell pepper, and celery. Mince the garlic cloves.
Add the onion, bell pepper, and celery to the pot. Sauté for 5-6 minutes, or until softened. Stir in the garlic and cook for an additional 1 minute.
Rinse the long-grain white rice under cold water and drain well. Add the rice to the pot and stir to coat it in the vegetable mixture.
Pour in the chicken broth and diced tomatoes (with their juice). Stir in the Cajun seasoning, paprika, dried thyme, bay leaves, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
While the rice cooks, season the shrimp and scallops lightly with salt and black pepper.
Once the rice is cooked, gently fold the shrimp and scallops into the pot along with the browned sausage. Cover and cook for an additional 5-7 minutes, or until the shrimp and scallops are opaque and cooked through.
Remove the bay leaves and stir in the chopped green onions and parsley. Taste and adjust seasoning if necessary.
Serve the jambalaya hot in bowls, garnished with additional parsley if desired.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 979 mg | 21% | |
*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.
