Creole Seafood Jambalaya

Yield: 8 servings
Community Recipe from


  • 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


  1. 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.
December 2012

This recipe is a personal recipe added by YUMMY80 and has not been tested or endorsed by MyRecipes.

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