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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the andouille sausage slices and cook until browned, about 5 minutes. Remove the sausage from the pot and set it aside.

Step 3

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.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the canned diced tomatoes, chicken or seafood broth, rice, thyme, paprika, cayenne pepper, bay leaves, salt, and black pepper. Stir to combine.

Step 6

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.

Step 7

Add the browned andouille sausage back into the pot along with the shrimp and scallops. Stir to combine and cover the pot.

Step 8

Cook for an additional 5-7 minutes, or until the shrimp and scallops are opaque and fully cooked.

Step 9

Remove the bay leaves and discard. Taste and adjust seasoning with additional salt and black pepper, if needed.

Step 10

Garnish the jambalaya with freshly chopped parsley and sliced green onions, if desired.

Step 11

Serve hot and enjoy this flavorful dish!

Nutrition Facts

Serving size	(3105.0g)

Amount per serving	% Daily Value*
Calories	2534.7

Total Fat 110.7g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 6.9g
Cholesterol 1190.2mg	0%
Sodium 9698.8mg	0%
Total Carbohydrate 160.8g	0%
Dietary Fiber 19.1g	0%
Total Sugars 28.6g
Protein 230.6g	0%

Vitamin D 0IU	0%
Calcium 649.4mg	0%
Iron 16.7mg	0%
Potassium 5134.7mg	0%

*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.

Source of Calories

Fat: 38.9%

Protein: 36.0%

Carbs: 25.1%