Cajun Jambalaya With Catfish, Scallops and Shrimp

"A smokey, spicy, seafood Jambalaya. I made with brown rice because that is what we enjoy, please do use your favorite rice but adjust liquid and cooking times accordingly. Do check out Recipe #477279, it is what gives the smokiness."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 5mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
  • In a large, heavy, pot heat oil over high heat.
  • Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
  • Stir in rice and add broth.
  • Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
  • Brown rice:

  • Check after 20 minutes and add more broth if using brown rice if needed,.
  • When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
  • Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.

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