Seafood Jambalaya

Name: Seafood Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 2 large onions; 2 stalks celery; 1 large can V-8 picante juice; 1 medium jar very mild salsa (Paul Newman); 1 lb. fresh mushrooms; 1/2 lb. scallops; 1/2 lb. raw shrimp; 2 sticks zucchini; pea pods

Eats Now Editorial Team · 134 kcal · Seafood

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Seafood Jambalaya – a delicious recipe with red bell peppers, onions, stalks celery, picante juice, salsa, fresh mushrooms. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 red bell peppers
2 large onions
2 stalks celery
1 large can V-8 picante juice
1 medium jar very mild salsa (Paul Newman)
1 lb. fresh mushrooms
1/2 lb. scallops
1/2 lb. raw shrimp
2 sticks zucchini
pea pods

1
Cut peppers, onions and celery into 1-inch pieces. Steam or parboil celery in picante juice.
2
Add peppers and onions and cook until crunchy. Saute scallops and shrimp. Saute mushrooms separately. Mix all ingredients together and cook for just 10 minutes on medium heat. Serve with rice.

134

kcal

Calories

Carbs

Protein

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 red bell peppers, 2 large onions, 2 stalks celery, 1 large can V-8 picante juice, and more.

Yes, Seafood 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.

Quick Info

Servings
4 servings
Calories
134 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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