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.
Servings 12 people
Calories 376kcal
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 tablespoon garlic paste or 4 cloves garlic
- 21 ounce crushed tomatoes
- 4.5 cups chicken stock 4.5 to 5
- 2 teaspoon seasoning powder
- 3 cups basmati rice uncooked
- 1 tablespoon cajun seasoning or Creole seasoning
- 1-½ teaspoons thyme dried
- 2 bay leaves
- salt to taste
For the shrimps
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
For the Scallops
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ 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
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