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Oven-Baked Seafood Jambalaya

Last updated on November 3rd, 2021 at 10:45 pm

This Oven Baked seafood Jambalaya is a twist on the traditional jambalaya recipe. It’s crowd pleasingly delicious with a pronounced personality. It contains a variety of textures and tastes and certainly looks elegant on the plate.

Seafood Jambalaya. Made with Shrimps, scallops, and vegetables.

Seafood Jambalaya

If you know me well, you will know I love Jambalaya in all its forms – pasta Jambalaya, Jambalaya with sausage shrimps and chicken, and now this seafood jambalaya.

Not only is the combination of seafood, vegetables, and rice flavorful, it’s also great looking. I see Jambalaya as an opportunity to personalize your cooking by adding what you love in complimentary quantities and combinations. However, you need to be sure you have a balance of flavors and textures.

The easiest approach is to cook and season your seafood separately, adding them to the rice at the end to heat them up.

Seafood Jambalaya. Made with Shrimps, scallops, and vegetables.

Jambalaya is one of my all-time favorite recipes. Why? You ask. Because

  1. It’s delicious
  2. It’s Spicy
  3. I love rice!!!

This Jambalaya is made entirely in the oven, no stovetop required, and this recipe can be easily doubled but be sure to use a larger baking dish.

Bake time for different rice types

Any kind of rice can be baked parboiled rice, brown rice, basmati. Jasmine and much more. However, the cooking time of these rice varieties can vary greatly.

  • Basmati rice (used for this recipe) is one of the fastest cooking varieties. It’s ready in about 40-45 minutes if the liquid is not boiled before adding it to the rice. If the liquid is boiled, (room temperature) it will take about 20-25 minutes to cook in the oven.
  • Long grain (parboiled Rice) is one of the most common rice varieties. It bakes in 45 minutes – 1 hour if the liquid is not boiled before adding it to the rice. If the liquid is boiled, (room temperature) it will take about 30 minutes in the oven.
  • Brown rice, on the other hand, will take more than twice as long as conventional white rice.
Please bear in mind that I used basmati rice for this recipe, hence, my 45 minutes cook time.

This seafood Jambalaya certainly looks elegant on plate. 

How to make seafood Jambalaya

  1. Cook the Shrimp.  Cook the shrimps about until no longer pink on the inside. Transfer to a clean plate and set aside.
  2. Cook the Scallops. Cook the scallops about until no longer pink on the inside. Transfer to a clean plate and set aside.
  3. Sauté the veggies and add the seasonings. Sauté the onions, bell pepper, celery, jalapeño, and garlic until soft. Add the Creole seasoning, thyme, seasoning powder, and bay leaves and mix well.
  4. Transfer into a baking pan and add the crushed tomatoes, chicken stock, and uncooked rice. Mix well.
  5. Cover and bake.  Cover with foil paper and bake for 45 to 50 minutes or till rice becomes tender.
  6. Stir in the shrimp and Scallops.  Stir in the shrimps and scallops immediately so that they become heated up by the hot rice
  7. Serve and Enjoy!

Other delicious rice recipes you may want to try:

If you like creole/cajun recipes, you will also like these ones:

Notes:

  • I’m a big fan of any dish that is colorful so I used three colors of bell pepper in this recipe. You can use one or two colors of bell peppers.
  • This is the baked version of Jambalaya but you can also make it on the stovetop.
  • Note that the rice will cook faster on the stovetop but you will need to keep an eye on it to prevent it from burning. The Oven takes a little longer but does not require stirring until it’s done. 
  • If after the recommended bake time, the rice is not well done, you can cover and bake it for another 2 to 4 minutes.
  • For best results, avoid checking the rice and removing the lid before the recommended bake time.

Please bear in mind that I used basmati rice for this recipe, and my chicken stock was at room temperature. Hence, my 45  minutes cook time. If using any other type of rice, be advised that the cooking time will vary depending on the type of rice you use and whether your liquid is boiled or at room temperature. Please refer to the notes above on bake time for different rice types.

Seafood Jambalaya

Seafood Jambalaya is crowd pleasingly delicious meal with a pronounced personality. It contains a variety of textures and taste and certainly looks elegant on plate. 

4.7 from 13 votes
Print Pin Rate
Course: Lunch/Dinner
Cuisine: American
Keyword: baking, homemade, Jambalaya
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 12 people
Calories: 376kcal
Author: Lola Osinkolu

Ingredients

  • 6 tablespoons oil divided
  • 1 lb Shrimps peeled and deveined
  • 1.5 lb scallops
  • 3 bell peppers cored and diced (I used 1 yellow, 1 red, and 1 green bell pepper)
  • 3 celery diced
  • 1 jalapeño pepper seeded and finely chopped
  • 1 white onion diced
  • 1 tbsp garlic paste or 4 cloves garlic
  • 21 ounce crushed tomatoes
  • 4.5 cups chicken stock 4.5 to 5
  • 2 tsp seasoning powder
  • 3 cups basmati rice uncooked
  • 1 tbsp cajun seasoning or Creole seasoning
  • 1-1/2 teaspoons thyme dried
  • 2 bay leaves
  • salt to taste

For the shrimps

  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes

For the Scallops

  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes

Instructions

  • Heat 2 tablespoons oil in a Pan over medium-high heat. Season the shrimps with paprika, salt, and pepper and cook for 2 to 3 minutes on each side, until the shrimp is pink and cooked through. Transfer to a plate and set aside.
  • In the same pan, heat up another two tablespoons oil in a Pan over medium-high heat. Season the scallops with paprika, salt, and pepper and cook 1½ to 2 minutes on each side, until it’s cooked through. Transfer to a clean plate and set aside.
  • Also in the same pan add the remaining two tablespoons oil to the pan. Add bell peppers, celery, jalapeño, onion, bay leaves, and garlic. Season with salt, creole seasoning, seasoning powder, and thyme and sauté for about 6 minutes, stirring occasionally, until the onions are softened.
  • Transfer the sauteed vegetables into the baking pan. Stir in the crushed tomatoes, chicken stock, and rice, and bake at 350°F for 45 to 50 minutes or till the liquid is absorbed and the rice becomes tender.
  • Add the shrimp, and Scallops and stir to combine.
  • Serve hot

Video

Notes

I’m a big fan of any dish that is colorful so I used three colors of bell pepper in this recipe. You can use one or two colors of bell peppers. 
This is the baked version of Jambalaya but you can also make it on the stovetop. 
Note that the rice will cook faster on the stovetop but you will need to keep an eye on it to prevent in from burning. The Oven takes a little longer but does not require stirring until it’s done. If using basmati rice, it should be done in about 20 minutes on the stovetop.

Nutrition

Calories: 376kcal | Carbohydrates: 50g | Protein: 22g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 112mg | Sodium: 1006mg | Potassium: 560mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1505IU | Vitamin C: 47.2mg | Calcium: 102mg | Iron: 2.6mg

Let’s Connect.

You can find me on Facebook, and Instagram. I love keeping in touch with all of you!

If you make this Seafood Jambalaya, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen

Seafood Jambalaya !

Recipe Rating




Happylife

Tuesday 27th of July 2021

This dish looks amazing! Thanks for sharing your recipe.

Lola Osinkolu

Thursday 5th of August 2021

Thank you!

Francesca Y

Sunday 21st of March 2021

Which seasoning powder do you use?

Francesca Y

Tuesday 23rd of March 2021

@Lola Osinkolu, thank you! I’m making it now!!

Lola Osinkolu

Sunday 21st of March 2021

I used chicken bouillon powder.

Eileen Twormley

Friday 22nd of May 2020

Hello,

Can I substitute crushed tomatoes with tomato paste, or tomatoes?

Please Advise.

Chizzy

Tuesday 21st of April 2020

Thank you very much for this post

Mimi

Wednesday 21st of August 2019

This is a wonderful dish. I rarely make one pot meals like casseroles, but this would be an exception! Love the seafood and rice and all of the seasoning.