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Seafood Jambalaya

This 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.

Jambalaya

Let’s clear this up once and for all, I do not claim this recipe to be the authentic jambalaya recipe, I have made some twists to it this to suit my taste. Trust me, the outcome is fantastic!

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 quick and easy to make
  2. It’s Spicy
  3. I love rice!!!

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 a 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!

[su_box title=”Other delicious rice recipes you may want to try:” box_color=”#273B56″]

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If you like seafood recipes, you may also want to try these ones as well

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 using basmati rice, it should be done in about 20 minutes on the stovetop.

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. 

5 from 1 vote
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 11/2 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 for 45 to 50 minutes or till rice becomes tender.
  • Add the shrimp, and Scallops and stir to combine.
  • Serve hot

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 !

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Recipe Rating




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.

tee

Friday 16th of August 2019

Does this recipe use sea scallops, bay scallops, or does it not matter?

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