Best 6 Seafood Jambalaya Recipes

SEAFOOD JAMBALAYA

Steps:

• Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
• Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. 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. 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.
• To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
• Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

SEAFOOD JAMBALAYA

Steps:

• In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice., Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes.

ANTI-SEAFOOD JAMBALAYA

Steps:

• In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl.
• In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes.
• Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer.
• Return sausage mix to the pot, add uncooked rice, broth, and tomatoes.
• Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves.
• Sprinkle with scallions and serve.

GRILLED SEAFOOD JAMBALAYA FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on center of each sheet.
• Bring up 2 sides of foil over shrimp mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

SPICY SEAFOOD JAMBALAYA

Steps:

• Heat the olive oil in a large flame proof pan with a lid.
• Saute onion, bacon, capsicum and garlic for 5 minutes or until soft.
• Stir in thyme, cayenne pepper, spice mix.
• Cook for 2 minutes then add the rice.
• Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil.
• Reduce heat, cover and simmer for 10-15 minutes or until rice is just tender and liquid has been absorbed.
• Add the shrimps, mussels, fish and cook covered for further 3 minutes until seafood is cooked through and mussels have opened.
• (Discard any that have not opened).
• Stir in the coriander, season to taste and serve immediately.

CHICKEN AND SEAFOOD JAMBALAYA

Steps:

• Combine seasonings in a small bowl and set aside. In a 4 qt saucepan, heat olive oil over medium heat. Add ham and sausage and saute until crisp, about 5 to 8 minutes stirring frequently. Add onions, celery and bell pepper and saute until tender but firm, about 5 minutes. Add the chicken. Raise heat to high and cook one minute, stirring constantly. Reduce heat to medium and add seasonings and garlic. Cook 3 minutes. Add tomatoes and cook another 5 minutes, stirring frequently. Add the tomoato sauce and cook 7 minutes. Stir in stock and bring to boil. Stir in green onions and cook 3 minutes. Add rice and shrimp. stir well and remove from heat. Transfer to baking pan or casserole dish, cover and bake at 350 until rice is tender but crunchy, about 20 to 30 minutes.