Seafood Jambalaya Recipe

Name: Seafood Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 pound andouille sausage, cut into 1/4-inch slices; 1 large bell pepper, any color, cut into large dice; 1 large onion, cut into large dice; 3 ribs celery, cut into large dice; 1 small head garlic, cloves peeled and minced; Creole Seafood Seasoning, recipe follows; Kosher salt and freshly ground pepper, to taste; 2 large tomatoes, cored, peeled, seeded and chopped; 1 pound medium shrimp, peeled; 1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish work well); 2 bay leaves; 3 cups long-grain rice, rinsed 3 times; 6 cups water; 1 pint shucked oysters, with their liquor; 2 bunches green onions, thinly sliced; 1/4 teaspoon hot sauce, or to taste; 1/3 cup table salt; 1/4 cup granulated or powdered garlic; 1/4 cup freshly ground black pepper; 2 tablespoons cayenne pepper, or to taste; 2 tablespoons dried thyme; 2 tablespoons dried basil; 2 tablespoons dried oregano; 1/3 cup paprika; 3 tablespoons granulated or powdered onion

Servings: persons

2 tablespoons butter
1 pound andouille sausage, cut into 1/4-inch slices
1 large bell pepper, any color, cut into large dice
1 large onion, cut into large dice
3 ribs celery, cut into large dice
1 small head garlic, cloves peeled and minced
Creole Seafood Seasoning, recipe follows
Kosher salt and freshly ground pepper, to taste
2 large tomatoes, cored, peeled, seeded and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish work well)
2 bay leaves
3 cups long-grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with their liquor
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion

1
Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally.
2
Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper.
3
Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
4
Add the tomatoes, shrimp, fish and bay leaves, and stir.
5
Add the rice, stir gently, and add the water.
6
Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking.
7
Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid.
8
Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
9
To serve, transfer to a serving bowl, and mix in the green onions.
10
Season with hot sauce.
11
Thoroughly combine all ingredients in a mixing bowl.
12
Pour the mixture into a large glass or plastic jar.
13
Seal it so that it's airtight.
14
It will keep indefinitely.

862

kcal

Calories

Fat

152

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 26 ingredients. The key ingredients include: 2 tablespoons butter, 1 pound andouille sausage, cut into 1/4-inch slices, 1 large bell pepper, any color, cut into large dice, 1 large onion, cut into large dice, 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.

Seafood Jambalaya

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