A delicious medley of Cajun-seasoned salmon, shrimp, mussels, and andouille sausage!
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Place bacon strips on
top of rack with lined
Add onion, red pepper, and celery to that same pot and stir. Cook for three minutes until the soft and translucent.
Saute Holy Trinity
Pour in rice and stir for an additional minute.
Pour in diced tomatoes and 1-1.5 cups of seafood stock.
Add seafood and sausage to the pot on top of the rice. Cover and until rice and seafood is cooked through.
Garnish seafood jambalaya with freshly chopped parsley and green onion and serve!
Garnish + Enjoy!
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