Scallop, Shrimp, & Sausage Jambalaya Recipe

Name: Scallop, Shrimp, & Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 1 cup chopped celery; 1 medium red bell pepper, chopped; 1 cup rice (Uncle Ben's Converted, long grain); 2 garlic cloves, minced; 1 (15 ounce) can tomatoes, undrained; 1 (8 ounce) bottle clam juice; 1 cup water; 1 tablespoon Worcestershire sauce; 1/2 teaspoon thyme; 1/2 teaspoon oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 8 ounces andouille sausages, cut into 1/2-inch slices; 8 ounces medium shrimp, peeled; 8 ounces scallops, halved if large

Servings: persons

2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
1 medium red bell pepper, chopped
1 cup rice (Uncle Ben's Converted, long grain)
2 garlic cloves, minced
1 (15 ounce) can tomatoes, undrained
1 (8 ounce) bottle clam juice
1 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 ounces andouille sausages, cut into 1/2-inch slices
8 ounces medium shrimp, peeled
8 ounces scallops, halved if large

1
In a large skillet, heat the olive oil over medium heat. Add the onion, celery and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker. Add the tomatoes with their juice, clam juice, water, worcestershire, thyme, oregano, salt, black pepper, and cayenne pepper. Break up the tomatoes with the side of a spoon. Cover and cook until the rice is barely tender, 5-6 hours on low. Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes. During the last 15 minutes of cooking, stir the sausage, shrimp, and scallops into the jambalaya. Increase the heat to high, cover, and cook just until the shellfish are firm. Serve immediately.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, chopped, 1 cup chopped celery, 1 medium red bell pepper, chopped, and more.

Yes, Scallop, Shrimp, & Sausage Jambalaya 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.

Scallop, Shrimp, & Sausage Jambalaya

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