Seafood Jambalaya

10 minutes Prep Time
40 minutes Cook Time
6 Servings

Andouille sausage is common in Creole and Cajun cooking, and is available in most markets.  If you can’t find it, substitute with your favorite smoked sausage.  Jambalaya is a comfort food that takes you on vacation to the bayou!  Creamy rice and delicious seafood come together in this tasty dish.

Ingredients

  • 2 tablespoons vegetable oil
  • 8 ounces andouille sausage, cut into 1/4 inch slices
  • 8 ounces shrimp, large size, peeled and deveined
  • 4 ounces sea scallops, look for scallops marked as “dry” (wet scallops retain water)
  • 4 ounces oysters, shucked and drained
  • Kosher salt and freshly ground black pepper to taste
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper

  • 1 (28 ounce) can Tuttorosso® Tomato Puree Extra Thick with Sweet Basil 28 oz

  • 1 onion, chopped, about 1 cup
  • 1/2 green bell pepper, cored, seeded, and chopped (about 1/2 cup)
  • 1/2 cup thinly sliced celery, about 2 stalks
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 cups long grain white rice, rinsed
  • 2 1/2 cups water
  • 1 teaspoon baking soda
  • 1 bay leaf
  • hot pepper sauce, to taste
  • 2 scallions, bunches, thinly sliced

Instructions

Step one

In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat until shimmering.  Add sausage and cook, stirring occasionally until browned on all sides, 2 to 3 minutes.  Transfer to a large bowl with a slotted spoon.  Do not clean the pot.

Step two

Keep Dutch oven over medium-high heat.  Pat shrimp, scallops, and oysters dry with paper towels and season with salt and pepper, 1 teaspoon of paprika and cayenne pepper.  Cook, stirring until they just begin to become opaque, about 2 minutes.  Do not cook through, seafood will continue to cook in step 5.  Transfer seafood to bowl with sausage and stir in 1 cup of tomato puree.

Step three

Add remaining vegetable oil to the Dutch oven over medium-high heat. Add onions, bell pepper and celery and season lightly with salt.  Cook, stirring occasionally, until softened, about 7 minutes.  Add garlic, thyme, and remaining 1 teaspoon of paprika and cook until fragrant, about 1 minute.

Step four

Stir in rice and 2 teaspoons salt.  Stir in remaining puree, water, baking soda, and bay leaf and bring to a boil.  All mixture to boil.

Step five

Once mixture comes to a boil, reduce heat to low, cover and cook until rice is tender, about 15 minutes.  Season with hot sauce and sprinkle with scallions and serve immediately.

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