Jambalaya

Seafood Jambalaya

prep time

10 minutes

cook time

40 minutes

servings

6
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.
read reviews

ingredients

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® Tomato Puree with basil
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.

nutrition

  • Calories:
    480
    |
  • Fats:
    11.0
    g
    |
  • Trans Fats:
    3
    g
    |
  • Cholesterol:
    0
    mg
    |
  • Sodium:
    1170
    mg
    |
  • Carbohydrate:
    67
    g
    |
  • Fiber:
    4
    g
    |
  • Protein:
    8
    g
    |
  • Vitamin A:
    50
    %
    |
  • Vitamin C:
    40
    %
    |
  • Calcium:
    8
    %
    |
  • Iron:
    40
    %

  • Jambalaya

related recipes

Quick and Savory Pasta Sauce

The name says it all. This perfectly seasoned tomato pasta sauce takes just 20 minutes to make. For a twist, consider replacing the Italian sausage with meatballs.

Tomato Lentil and Toasted Cumin Soup with Orange Cilantro Yogurt

Chef Erin Quon created this creamy and spicy tomato soup with lentils, that contrasts perfectly with the cool, orange cilantro yogurt that tops the soup. It freezes well and is one of those dishes that gets better the next day.
3a91e759-bcbb-6c06-9351-ff0000983452|0491e759-bcbb-6c06-9351-ff0000983452|3991e759-bcbb-6c06-9351-ff0000983452|6a5fee59-bcbb-6c06-9351-ff1000983452|04adef59-bcbb-6c06-9351-ff1000983452|
Show oldest on top

Reviews

Write a review

    Required *

    Write a review

    We would love to hear from you! Ratings and comments are an important tool for cooks who visit our site. Share your experience with this recipe including any cooking tips and other suggestions. You can also rate the recipe by rating it on a scale of 1 to 5 stars. (All reviews will be reviewed and approved prior to posting on the site.)

    First Name *
    Last Name *
    Rating *
    Review *
    New code