Oven-Baked Seafood Jambalaya

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:

• Coconut Fried Rice– Rice cooked in broth and coconut milk. Simply delish!
• Easy shrimp pineapple fried rice – Ready in about 30 minutes
• Jollof rice – West Africans favorite rice recipe
• Nigerian fried rice – Readers favorite
• One-pot chicken and Rice – Another one you need to try
• Chicken fried rice – So easy and delicious!
• Hearty mushroom rice – Not your average mushroom Rice
• East African Pilau – You will love this!

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. 

4.69 from 16 votes

Print Pin Rate

Course: Lunch/Dinner

Cuisine: American

Keyword: baking, homemade, Jambalaya

Prep Time: 25 minutes minutes

Cook Time: 1 hour 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

US Customary - Metric

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

https://www.youtube.com/watch?v=Bz_YZcgHx1M&t=664s

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

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