Spicy Seafood Jambalaya with Catfish, Scallops, and Shrimp
Indulge in a robust and flavorful Spicy Seafood Jambalaya that captures the heart of Cajun cuisine. With succulent catfish, tender scallops, and juicy shrimp layered in a smokey, seasoned rice, this dish brings bold flavors and a delightful aroma to your table. The addition of colorful bell peppers and zesty spices creates a perfect harmony of taste and texture that will transport you to the bayous of Louisiana. Prepared with brown rice for an earthy touch, feel free to use your preferred rice, but make sure to adjust the cooking times and liquid accordingly. This dish is perfect for family gatherings or a satisfying weeknight dinner!
6
Servings
N/A
Calories
17
Ingredients
Ingredients
medium shrimp
14 (peeled and deveined)
sea scallops
8 (quartered)
catfish fillets
1 lb (cut into 1½ inch pieces (or cod, cut into 1 inch pieces))
Creole seasoning
2 tablespoons (use smokey variety)
olive oil
2 tablespoons (for sautéing)
diced onion
½ cup
diced red bell pepper
½ cup
diced poblano chile
¼ cup
diced celery
½ cup
minced garlic
2 tablespoons
fresh tomato sauce
1 cup
bay leaves
3
Worcestershire sauce
1 teaspoon
chipotle hot sauce
1 teaspoon
rice
1 cup (white or brown (adjust cooking time accordingly))
chicken stock
3-4 cups (adjust as needed for cooking)
andouille sausage
12 ounces (sliced)
Instructions
1
In a mixing bowl, combine the shrimp, scallops, catfish, and Creole seasoning. Toss well to ensure the seafood is evenly coated with the seasoning.
2
In a large heavy-bottomed pot, heat the olive oil over high heat until shimmering.
3
Add the diced onion, red bell pepper, poblano chile, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables have softened.
4
Stir in the minced garlic, fresh tomato sauce, bay leaves, Worcestershire sauce, and chipotle hot sauce. Cook for an additional 2 minutes, allowing the flavors to meld.
5
Add the rice to the pot and mix to coat it with the vegetable mixture.
6
Pour in 3 to 4 cups of chicken stock, ensuring the rice is submerged. Bring the mixture to a boil.
7
Reduce the heat to medium and cover the pot. Simmer until the rice absorbs the liquid and is cooked through—approximately 15 minutes for white rice, 30 to 40 minutes for brown rice. Check for doneness and add more broth as needed, especially for brown rice.
8
Once the rice is just tender, gently fold in the seasoned seafood mix and the sliced andouille sausage. Cook for an additional 8 to 10 minutes, or until the seafood is opaque and fully cooked.
9
Season to taste with salt, pepper, and additional Creole seasoning, if necessary. Remove the bay leaves before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main seafood ingredients in this Spicy Seafood Jambalaya?
The recipe features a combination of medium shrimp, sea scallops, and catfish fillets.
Can I substitute the catfish with another type of fish?
Yes, if you do not have catfish, you can use cod cut into 1-inch pieces as an excellent substitute.
How should the shrimp be prepared before cooking?
The shrimp should be peeled and deveined before being tossed with the Creole seasoning.
What type of rice can I use for this jambalaya?
You can use either white or brown rice, though you must adjust the cooking time and liquid amount accordingly.
How long does it take to cook the rice?
White rice typically takes about 15 minutes, while brown rice requires between 30 to 40 minutes to cook through.
What is the recommended amount of chicken stock?
The recipe suggests using 3 to 4 cups of chicken stock, adjusting as needed to ensure the rice is fully submerged and cooked.
What vegetables are included in the base of the dish?
The vegetable base consists of diced onion, red bell pepper, poblano chile, and celery.
When should the seafood be added to the pot?
The seasoned seafood mix should be gently folded into the pot once the rice is just tender.
What type of sausage is used in this recipe?
The recipe calls for 12 ounces of sliced andouille sausage, a classic staple in Cajun cooking.
How do I know when the seafood is fully cooked?
The seafood is ready when it becomes opaque and is cooked through, which usually takes about 8 to 10 minutes of simmering with the rice.
Is this dish considered spicy?
Yes, the combination of Creole seasoning, poblano chile, and chipotle hot sauce gives this jambalaya a robust, spicy kick.
What provides the smokey flavor in this recipe?
The smokey flavor comes from using a smokey variety of Creole seasoning and the chipotle hot sauce.
How many servings does this recipe yield?
This Spicy Seafood Jambalaya recipe makes approximately 6 servings.
What is the role of Worcestershire sauce in this dish?
It adds a savory depth and umami flavor that complements the seafood and zesty spices.
Should I remove the bay leaves before serving?
Yes, you should remove the 3 bay leaves from the pot before serving the dish to your guests.
What kind of pot is best for cooking jambalaya?
A large heavy-bottomed pot is recommended to ensure even heat distribution and prevent the rice from burning.
Can I use store-bought tomato sauce?
While the recipe specifies fresh tomato sauce for the best flavor, a high-quality store-bought version can be used in a pinch.
What preparation is needed for the scallops?
The sea scallops should be quartered before being seasoned and added to the dish.
How much garlic is used in this recipe?
The recipe calls for 2 tablespoons of minced garlic to provide a strong aromatic foundation.
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock can be used as a substitute, though chicken stock provides a traditional savory depth.
What is the first step in the instructions?
The first step is to combine the shrimp, scallops, and catfish with Creole seasoning in a mixing bowl until evenly coated.
How long should I sauté the vegetables?
The onion, bell pepper, poblano, and celery should be sautéed for about 5 minutes until they have softened.
Do I need to stir the rice after adding the stock?
You should mix the rice to coat it with the vegetables, but once the stock is added and it's simmering, keep it covered to allow it to absorb the liquid.
How large should the catfish pieces be?
The catfish fillets should be cut into approximately 1½ inch pieces.
Is this a one-pot meal?
Yes, this is a classic one-pot meal, making it convenient for both cooking and cleanup.
What provides the heat in the recipe besides the hot sauce?
The diced poblano chile and the Creole seasoning both contribute to the overall spiciness of the dish.
Can I add more salt and pepper at the end?
Yes, the final step is to season to taste with salt, pepper, and additional Creole seasoning if necessary.
What is the recommended heat setting for sautéing the vegetables?
The olive oil should be heated over high heat until shimmering before adding the vegetables.
How much Creole seasoning is used in total?
The recipe starts with 2 tablespoons of Creole seasoning for coating the seafood, with more added at the end if desired.
Is this recipe suitable for a weeknight dinner?
Absolutely, especially if using white rice, it can be prepared relatively quickly for a satisfying family meal.