Cajun Jambalaya With Catfish, Scallops And Shrimp

Name: Cajun Jambalaya With Catfish, Scallops And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 medium shrimp, peeled and deveined; 8 sea scallops, quartered; 1 lb catfish fillets, cut into 1 1/2 inch pieces or 1 lb cod, cut into 1 inch pieces; 2 tablespoons creole seasoning (Smokey Creole Seasoning); 2 tablespoons olive oil; 1/2 cup diced onion; 1/2 cup diced red bell pepper; 1/4 cup diced poblano chile; 1/2 cup diced celery; 2 tablespoons minced garlic; 1 cup fresh tomato sauce; 3 bay leaves; 1 teaspoon Worcestershire sauce; 1 teaspoon chipotle hot sauce; 1 cup rice (Take note cooking time will be longer for brown rice) or 1 cup brown rice (Take note cooking time will be longer for brown rice); 3 -4 cups chicken stock; 12 ounces andouille sausages, sliced

Servings: persons

14 medium shrimp, peeled and deveined
8 sea scallops, quartered
1 lb catfish fillets, cut into 1 1/2 inch pieces or 1 lb cod, cut into 1 inch pieces
2 tablespoons creole seasoning (Smokey Creole Seasoning)
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1/4 cup diced poblano chile
1/2 cup diced celery
2 tablespoons minced garlic
1 cup fresh tomato sauce
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon chipotle hot sauce
1 cup rice (Take note cooking time will be longer for brown rice) or 1 cup brown rice (Take note cooking time will be longer for brown rice)
3 -4 cups chicken stock
12 ounces andouille sausages, sliced

1
In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
2
In a large, heavy, pot heat oil over high heat.
3
Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
4
Stir in rice and add broth.
5
Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
6
Brown rice:
7
Check after 20 minutes and add more broth if using brown rice if needed,.
8
When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
9
Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 14 medium shrimp, peeled and deveined, 8 sea scallops, quartered, 1 lb catfish fillets, cut into 1 1/2 inch pieces or 1 lb cod, cut into 1 inch pieces, 2 tablespoons creole seasoning (Smokey Creole Seasoning), and more.

Yes, Cajun Jambalaya With Catfish, Scallops And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!