Seafood Jambalaya

Seafood Jambalaya is crowd pleasingly delicious meal with a pronounced personality. It contains a variety of textures and taste and certainly looks elegant on plate. 

Ingredients

  • 6 tablespoons oil divided
  • 11/2 lb Shrimps peeled and deveined
  • 11/2 lb scallops
  • 3 bell peppers cored and diced (I used 1 yellow, 1 red, and 1 green bell pepper)
  • 3 celery diced
  • 1 jalapeño pepper seeded and finely chopped
  • 1 white onion diced
  • 1 tbsp garlic paste or 4 cloves garlic
  • 21 ounce crushed tomatoes
  • 4.5 cups chicken stock 4.5 to 5
  • 2 tsp seasoning powder
  • 3 cups basmati rice uncooked
  • 1 tbsp cajun seasoning or Creole seasoning
  • 11/2 teaspoons thyme dried
  • 2 bay leaves
  • salt to taste

For the shrimps

  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes

For the Scallops

  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes

Seafood Jambalaya #dinnerrecipes

Instructions

  1. Heat 2 tablespoons oil in a Pan over medium-high heat. Season the shrimps with paprika, salt, and pepper and cook for 2 to 3 minutes on each side, until the shrimp is pink and cooked through. Transfer to a plate and set aside.
  2. In the same pan, heat up another two tablespoons oil in a Pan over medium-high heat. Season the scallops with paprika, salt, and pepper and cook 11/2 to 2 minutes on each side, until it’s cooked through. Transfer to a clean plate and set aside.
  3. Also in the same pan add the remaining two tablespoons oil to the pan. Add bell peppers, celery, jalapeño, onion, bay leaves, and garlic. Season with salt, creole seasoning, seasoning powder, and thyme and sauté for about 6 minutes, stirring occasionally, until the onions are softened.
  4. Full instructions visit @cheflolaskitchen

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