CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP
A smokey, spicy, seafood Jambalaya. I made with brown rice because that is what we enjoy, please do use your favorite rice but adjust liquid and cooking times accordingly. Do check out Recipe #477279, it is what gives the smokiness.
Provided by Rita1652
Categories Gumbo
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
- In a large, heavy, pot heat oil over high heat.
- Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
- Stir in rice and add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
- Brown rice:.
- Check after 20 minutes and add more broth if using brown rice if needed,.
- When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.
Nutrition Facts : Calories 528.1, Fat 26.5, SaturatedFat 7.6, Cholesterol 82.5, Sodium 1266.7, Carbohydrate 39.3, Fiber 1.9, Sugar 5.8, Protein 31.2
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ahmed salah
[email protected]I followed the recipe exactly and my jambalaya turned out bland. I think I might have used the wrong type of sausage.
Veselin Barosov
[email protected]This jambalaya is a bit too salty for my taste. I would recommend using less salt next time.
sam harrison
[email protected]I love the addition of okra to this jambalaya. It gives it a nice slimy texture and it's really healthy.
yattou mostafa
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover seafood.
Okekenta Chibuzor
[email protected]I'm not a big fan of seafood, but I really enjoyed this jambalaya. The catfish, scallops, and shrimp were all cooked perfectly and the sauce was delicious.
Sophia Henley
[email protected]This jambalaya is a bit too spicy for me, but I still enjoyed it. I would recommend using less cayenne pepper next time.
Baba Rii
[email protected]I love the combination of catfish, scallops, and shrimp in this jambalaya. It's so unique and flavorful.
M Pistol
[email protected]This is my new favorite jambalaya recipe! It's so easy to make and it always turns out delicious.
Socrates Aguasvivas
[email protected]I followed the recipe exactly and my jambalaya turned out great! It was so flavorful and the seafood was cooked perfectly.
Luca Medini
[email protected]This jambalaya is a bit spicy for my taste, but it's still really good. I would recommend using less cayenne pepper if you don't like spicy food.
Ishaya Promise
[email protected]I'm not a big fan of seafood, but I really enjoyed this jambalaya. The catfish, scallops, and shrimp were all cooked perfectly and the sauce was delicious.
Sabir Sabir
[email protected]This jambalaya is a great way to use up leftover seafood. I always have a few pieces of catfish, scallops, and shrimp in my freezer, so this is a perfect recipe for me.
Luckie Howard
[email protected]I love the addition of catfish, scallops, and shrimp to this jambalaya. It makes it so much more special and flavorful than traditional jambalaya.
Giorgi Afxazava
[email protected]I've made this jambalaya several times now and it always turns out perfect. It's my go-to recipe when I'm craving a hearty and flavorful meal.
Shkurta Sejdia
[email protected]This jambalaya was a hit at my party! Everyone raved about the flavor and the combination of catfish, scallops, and shrimp.