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Community Recipe
from [YUMMY80]
Creole Seafood Jambalaya

Creole Seafood Jambalaya

  • Yield: 8 servings


  • 8 ounce(s) andouille sausage or other spicy smoked sausage halved lengthwise and sliced crosswise
  • 1 cup(s) onion chopped
  • 1/2 cup(s) celery chopped
  • 1 whole(s) medium sized green bell pepper seeded and chopped
  • 2 teaspoon(s) garlic minced
  • 1 1/2 cup(s) long-grain converted white rice
  • 1 teaspoon(s) salt (optional)
  • 1 teaspoon(s) fresh thyme minced
  • 1/4 teaspoon(s) cayenne pepper
  • 1 can(s) diced tomatoes
  • 1 cup(s) clam juice
  • 1 1/2 cup(s) low-sodium chicken broth
  • 1/2 pound(s) medium shrimp shelled and deveined
  • 1/2 pound(s) bay scallops
  • 2 tablespoon(s) fresh parsley minced


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

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Creole Seafood Jambalaya Recipe