Spicy Seafood Jambalaya
Dive into the bold, comforting flavors of Spicy Seafood Jambalaya, a classic one-pot meal bursting with vibrant Cajun spices and fresh seafood. This hearty Southern dish combines juicy andouille sausage, succulent shrimp, and tender scallops, all nestled in a flavorful medley of long-grain rice, vegetables, and aromatic seasonings like paprika, thyme, and Cajun spice. Simmered to perfection in a rich tomato and chicken broth base, it’s a crowd-pleaser that’s ready in just over an hour. Garnished with fresh parsley and green onions, and finished with a drizzle of hot sauce for an extra kick, this dish is perfect for dinner parties or a cozy family supper. Packed with robust flavors and textural variety, Spicy Seafood Jambalaya delivers the perfect balance of spice, warmth, and coastal charm.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 medium onion, finely chopped
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 14.5 ounces canned diced tomatoes (with juices)
- 3 cups chicken broth
- 1.5 cups long-grain white rice
- 2 teaspoons cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 1 piece bay leaf
- 1 pound raw shrimp, peeled and deveined
- 0.5 pounds scallops
- 3 pieces green onions, sliced
- 3 tablespoons parsley, chopped (for garnish)
- hot sauce (optional, to taste)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the sliced andouille sausage and cook until browned, about 5-6 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the chopped onion, green bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced tomatoes (with juices), chicken broth, and rice. Mix in the Cajun seasoning, paprika, dried thyme, and bay leaf. Season with salt and black pepper to taste.
Return the cooked andouille sausage to the skillet and stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
Add the shrimp and scallops to the skillet, gently mixing them into the rice. Cover and cook for an additional 5-7 minutes, or until the seafood is fully cooked and opaque.
Remove the bay leaf and discard.
Garnish with sliced green onions, chopped parsley, and a dash of hot sauce, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1166 mg | 388% | |
| Sodium | 10209 mg | 444% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 29.4 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 720 mg | 55% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4941 mg | 105% | |
*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.
