Seafood Jambalaya Recipe
This seafood jambalaya recipe includes a delicious medley of Cajun-seasoned salmon, shrimp, mussels, and andouille sausage. In just 45 minutes, you'll be enjoying a bowl of New Orleans' best comfort meal!
Ingredients
Seafood
- ½ lb Medum Shrimp with shell on
- 1 lb Mussels see blog notes
- 1 lb Salmon
- 7 oz Andouille Sausage
Produce
- 5-6 Garlic Cloves
- 1 cup Celery
- 1 cup Onion
- 1 cup Red Pepper
- 4 sprigs Thyme
- 1 tablespoon Parsley roughly chopped
- 1 tablespoon Green Onion
- 2 Bay Leaves
Additional Items
- 2 tablespoon Cooking Oil split in half (1 tablespoon each)
- 14.5 oz Canned Diced Tomatoes
- 1.5 cups Extra Long White Rice
- 1 tablespoon Cajun Seasoning plus 1 tablespoon for searing seafood.
- ½ tablespoon Italian Seasoning
- 2.5-3 cups Seafood Broth see recipe notes
- 1-2 tablespoon Bourbon/Whiskey optional
Seafood Stock
- ½ cup Onion
- ½ cup Celery
- ½ cup Carrots
- ½ lb Leftover Shrimp Shells
- 1 tablespoon Roasted Garlic Bouillion
Instructions
Seafood Stock
- In a medium sized pot, add any leftover veggies such as onion, carrots, celery and shrimp shells to about two cups of water.
- Bring to a boil and let simmer 15-20 minutes.
- Strain carefully and set aside until later use.
Seafood Jambalaya
- It is important to note, prep all ingredients first before starting this recipe for best results!
- In a large stock pot, add oil and bring pot to medium/high heat.
- Add sliced andouille sausage and saute until golden brown and fat has been released.
- Remove sausage from pot, set aside until later use.
- In the same pot with drippings from the sausage, add in onion, red pepper, celery and stir.
- Cook for about three minutes until vegetables become soft and translucent. Salt and pepper can be added if desired.
- While the vegetables are cooking on medium/high heat, pour in bourbon/whiskey (optional) and cook an additional 30 seconds to 1 minute until alcohol cooks off.
- Add in cajun seasoning, Italian seasoning and stir for one minute.
- Pour in rice and stir an additional minute.
- Pour in diced tomatoes and seafood stock. It is important to note, begin with 1-1.5 cups of stock, just to cover the rice so it has room to boil.
- Add the fresh herbs (thyme and bay leaves), cover and simmer on low/medium heat for 20 minutes.
- While the rice mixture simmers, prep the seafood items.
- In a medium sized saute pan, add ½ tablespoon of reserved oil and bring to medium/high heat.
- Season salmon with half of the cajun seasoning and Place the salmon into the pan skin side up and sear for 3-5 minutes. It's important to note, the salmon does not have to fully cook at this step.
- Flip the salmon only once cook for an additional minute, and place aside until later use.
- Prepare the shrimp in the same pan adding the remaining oil, season shrimp with cajun seasoning and saute for 1-2 minutes (note shrimp does not have to be fully cooked at this step).
- At this time, the rice should've cooked for 20 minutes. Remove lid, stir and test rice for doneness. The rice should be 90% cooked through.
- Add more stock, (up to ½-1 cup at a time) and stir thoroughly.
- At the same time, you can now add the par-cooked seafood and sausage to the pot on top of the rice. (Roughly chopped salmon, shrimp, mussels --with its juice--, and sausage.)
- Cover and simmer an additional 10-15 minutes until rice and seafood is cooked through.
- Garnish seafood jambalaya with freshly chopped parsley and green onion and serve!