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Shrimp, Scallop and Sausage Jambalaya

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“I used to cook Zatarains jambalaya all the time. I still do, but this version really is great. The scallops add a little sweetness and”
READY IN:
25hrs 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
  2. Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
  3. Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
  4. During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.

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