Seafood Jambalaya

Name: Seafood Jambalaya
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 8 ounces andouille sausage; 8 ounces shrimp; 4 ounces sea scallops; 4 ounces oysters; Kosher salt and freshly ground black pepper to taste; 2 teaspoons paprika; 1/4 teaspoon cayenne pepper; 1 (28 ounce) can Italian Inspirations Tomato Puree Extra Thick; 1 onion; 1/2 green bell pepper; 1/2 cup thinly sliced celery; 4 garlic cloves; 1 teaspoon dried thyme; 2 cups long grain white rice; 2 1/2 cups water; 1 teaspoon baking soda; 1 bay leaf; hot pepper sauce; 2 scallions

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Serves:

6 people

Prep Time:

10 minutes

Cook Time:

40 minutes

Andouille sausage is common in Creole and Cajun cooking, and is available in most markets. If you can't find it, substitute with your favorite smoked sausage. Jambalaya is a comfort food that takes you on vacation to the bayou! Creamy rice and delicious seafood come together in this tasty dish from our Tuttorosso Cooking Class page on Serious Eats.

Ingredients

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2 tablespoons vegetable oil
8 ounces andouille sausage, cut into 1/4 inch slices
8 ounces shrimp, large size, peeled and deveined
4 ounces sea scallops, look for scallops marked as "dry" (wet scallops retain water)
4 ounces oysters, shucked and drained
Kosher salt and freshly ground black pepper to taste
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 (28 ounce) can Tuttorosso® Italian Inspirations Tomato Puree Extra Thick
1 onion, chopped, about 1 cup
1/2 green bell pepper, cored, seeded, and chopped (about 1/2 cup)
1/2 cup thinly sliced celery, about 2 stalks
4 garlic cloves, minced
1 teaspoon dried thyme
2 cups long grain white rice, rinsed
2 1/2 cups water
1 teaspoon baking soda
1 bay leaf
hot pepper sauce, to taste
2 scallions, bunches, thinly sliced

Instructions

In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat until shimmering. Add sausage and cook, stirring occasionally until browned on all sides, 2 to 3 minutes. Transfer to a large bowl with a slotted spoon. Do not clean the pot.
Keep Dutch oven over medium-high heat. Pat shrimp, scallops, and oysters dry with paper towels and season with salt and pepper, 1 teaspoon of paprika and cayenne pepper. Cook, stirring until they just begin to become opaque, about 2 minutes. Do not cook through, seafood will continue to cook in step 5. Transfer seafood to bowl with sausage and stir in 1 cup of tomato puree.
Add remaining vegetable oil to the Dutch oven over medium-high heat. Add onions, bell pepper and celery and season lightly with salt. Cook, stirring occasionally, until softened, about 7 minutes. Add garlic, thyme, and remaining 1 teaspoon of paprika and cook until fragrant, about 1 minute.
Stir in rice and 2 teaspoons salt. Stir in remaining puree, water, baking soda, and bay leaf and bring to a boil. All mixture to boil.
Once mixture comes to a boil, reduce heat to low, cover and cook until rice is tender, about 15 minutes. Season with hot sauce and sprinkle with scallions and serve immediately.

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Seafood Jambalaya

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