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Creole Seafood Jambalaya

servings:Makes 8 servings
prep time:
15 min
total time:
45 min


  • 8 oz. andouille sausage or other spicy smoked sausage, halved lengthwise and sliced crosswise
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 medium-size green bell pepper, seeded, chopped
  • 2 tsp minced garlic
  • 1 1/2 cup long-grain converted white rice
  • 1 tsp salt (optional)
  • 1 tsp fresh thyme, minced
  • 1/4 tsp cayenne pepper
  • 14 oz. can diced tomatoes
  • 1 cup clam juice
  • 1 1/2 cup low-sodium chicken broth
  • 1/2 lb. medium shrimp, shelled, deveined
  • 1/2 lb. bay scallops
  • 2 tbsp fresh parsley, minced
Creole Seafood Jambalaya photo


  • 1

    1. In nonstick heavy-bottom Dutch oven over medium heat, cook sausage until browned, about 5 minutes. Transfer sausage to paper towels.

  • 2

    2. Add onion, celery, bell pepper and garlic to pot; cook until vegetables have softened, about 4 minutes.

  • 3

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

  • 4

    4. Stir in tomatoes with their juice, clam juice, chicken broth and browned sausage; mix well. Bring to boil, reduce heat to low; cover and simmer 10 minutes. Scatter shrimp and scallops over rice; cover and cook until rice is fully tender and shrimp are opaque and cooked through, about 10 minutes more. When seafood is done, stir in parsley.



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