Best Creole Seafood Jambalaya Recipes

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CREOLE SEAFOOD JAMBALAYA



CREOLE SEAFOOD JAMBALAYA image

Categories     Soup/Stew     Simmer

Yield 8 servings

Number Of Ingredients 14

8 oz andouille sausage or other spicy smoked sausage, halved lengthwise and sliced crosswise
1 cup chopped onion
1 medium-size green bell pepper, seeded, chopped
2 tsp minced garlic
1 1/2 cups long grain converted white rice
1 tsp salt
1 tsp fresh thyme, minced
1/4 tsp cayenne peper
14 oz can diced tomatoes
1 cup clam juice
1 1/2 cup chicken broth
1/2 pound medium shrimp, shelled, deveined
1/2 pound bay scallops
2 tbs fresh parsley, minced

Steps:

  • In nonstick heavy-bottom dutch oven over medium heat, cook sausage until browned, about 5 minutes. Transfer sausage to paper towels. Add onion, pepper, and garlic to pot; cook until vegetables have softened, about 4 min. Stir in rice, salt, thyme, and cayenne. Cook and stir, about 1 min. Stir in tomatoes with juice, clam juice, chicken broth, and browned sausage; mix well. Bring toboil, reduce heat to low; cover and simmer 10 minutes. Scatter shrimp and scallops over rice; cover and cook until rice is full tender and shrimp are opaque and cooked through, about 10 minutes more. When seafood is done, stir in parsley.

CREOLE SEAFOOD JAMBALAYA



Creole Seafood Jambalaya image

Make and share this Creole Seafood Jambalaya recipe from Food.com.

Provided by momofpjc

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup butter
1/2 cup scallion, trimmed and chopped
1/3 cup red pepper, diced
1/2 cup celery, diced
1 tablespoon garlic
8 ounces shrimp
24 oysters
2 cups fresh tomatoes or 2 cups canned tomatoes, diced
1 cup water
1 bay leaf
1/4 teaspoon cayenne pepper
1 cup brown rice

Steps:

  • Melt butter in deep skillet or saucepan.
  • Saute scallions, pepper, celery and garlic and cook over medium-high heat until tender.
  • Stir in shrimp and oysters.
  • Cook 5 minutes, then add remaining ingredients, except rice.
  • Reduce heat and simmer 10-15 minutes.
  • Stir in rice, cover and cook 45-60 minutes or until rice is tender.

Nutrition Facts : Calories 634.4, Fat 24.5, SaturatedFat 11.7, Cholesterol 301, Sodium 575.3, Carbohydrate 56.9, Fiber 3.5, Sugar 3.9, Protein 45.4

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