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Cajun Jambalaya With Catfish, Scallops and Shrimp

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“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 Smokey Creole Seasoning, it is what gives the smokiness.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
  2. In a large, heavy, pot heat oil over high heat.
  3. Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
  4. Stir in rice and add broth.
  5. 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.
  6. Brown rice:
  7. Check after 20 minutes and add more broth if using brown rice if needed,.
  8. When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
  9. Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.

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