This image courtesy of Joseph DeLeo Editor’s Note: If you’ve always wanted to make Seafood Jambalaya but haven’t yet, then you need to see this recipe! This jambalaya recipe is easy to make and includes an assortment of vegetables, as well as fish, oysters, and of course sausage. The result is a seafood dish that you…
This image courtesy of Joseph DeLeo
Editor’s Note: If you’ve always wanted to make Seafood Jambalaya but haven’t yet, then you need to see this recipe! This jambalaya recipe is easy to make and includes an assortment of vegetables, as well as fish, oysters, and of course sausage. The result is a seafood dish that you and your family are sure to love. Serve up this easy jambalaya recipe on a weeknight or after a busy weekend of running errands — you’ll want to dig in to this comfort food any time. Don’t forget to include the hot sauce when serving up this classic dish!
Jambalaya rivals gumbo as Louisiana’s quintessential Creole dish. All you need is a tangy green salad, some garlic bread, and a feisty sauvignon blanc. It’s a great party dish that you can prepare ahead so you can enjoy the party yourself. (Now that’s New Orleans.)
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseMain Course
Taste and TextureGarlicky, Meaty, Savory, Spiced
- 2 tablespoons butter
- 1 pound andouille sausage, in ¼-inch slices
- 1 large bell pepper, any color, in large dice
- 1 large onion, in large dice
- 3 ribs celery, in large dice
- 1 small head garlic, cloves peeled and minced
- Creole Seafood Seasoning or any Creole seasoning, to taste
- Kosher salt and freshly ground black pepper to taste
- 2 large tomatoes, cored, peeled, seeded, and chopped
- 1 pound medium shrimp, peeled
- ½ pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would 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
- ¼ teaspoon hot sauce, or to taste
Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and sauté for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Sauté, 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.
2000 Commander’s Palace, Inc.
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