{budget}fab*

one pot recipe: creole seafood jumbalaya

Posted on 07. Jul, 2009 by dara in socialite

As a seafood lover, you can only semi-imagine my delight when I ran across this recipe in Essence magazine. I wasn’t sure how tasty it would be, but since it didn’t call for too many ingredients, I decided to try it. Since seafood can be expensive, I would advise waiting until shrimp and/or scallops go on sale at your local grocery store before trying this recipe. I would also suggest that you make this dish within two days of purchasing the seafood.

Ingredients

• 8 ounces of andouille sausage or other spicy smoke sausage
• 1 cup of chopped onion
• 1/2 cup of chopped celery
• 1 medium sized green bell pepper, seeded and chopped
• 2 teaspoons of minced garlic
• 1-1/2 cups long-grain converted white rice (I used white rice)
• 1 teaspoon salt
• 1 teaspoon fresh thyme, minced (I used thyme seasoning)
• 1/4 teaspoon cayenne pepper
• 14-ounce can of diced tomatoes
• 1 cup of clam juice
• 1-1/2 cups low-sodium chicken broth
• 1/2 pound medium shrimp, shelled and deveined
• 1/2 pound bay scallops
• 2 tablespoons of fresh parsley, minced (I skipped this ingredient as it’s used only for garnish)

Cut the sausage in half lengthwise and then cut it in half crosswise, so you end up with sausage pieces that are “D” shaped. In a nonstick pan over medium heat, cook the sausage until browned, about 5 minutes. Transfer the sausage to paper towels. 

Add the onion, celery, bell pepper and garlic to the pan; cook until vegetables have softened, about 5 minutes.

Stir in the rice, salt, thyme, and cayenne; cook and stir, about 1 minute.

Stir in the tomatoes with juice, clam juice, chicken broth, and browned sausage; mix well.

Bring to a boil, reduce heat to low; cover and simmer 10 minutes.

Once the rice is tender, scatter shrimp and scallops over rice; cover and cook until rice is fully tender and shrimp are opaque and cooked through, about 10 minutes. A word of caution, shrimp cook very quickly so take care to ensure that you don’t add the shrimp to the rice too quickly or they’ll end up overcooked and tough.

When seafood is done, stir in parsley.

I love this recipe! It’s one of my favorite dishes to make. Once you have the seasoning in the recipe, it’s a very inexpensive recipe to make. It’s delicious, easy, and best of all…{budget}fab* If you try this recipe, please leave a comment and let me know what you think or if you changed it up to better suit your taste.

Tags: creole jumbalaya, creole jumbalaya recipe, easy recipe ideas, easy seafood recipes, one pot recipes, seafood jumbalaya