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.
- 14 medium shrimp, peeled and deveined
- 8 sea scallops, quartered
- 1 lb catfish fillets, cut into 1 1/2 inch pieces or 1 lb cod, cut into 1 inch pieces
- 2 tablespoons creole seasoning (Smokey Creole Seasoning)
- 2 tablespoons olive oil
- 1⁄2 cup diced onion
- 1⁄2 cup diced red bell pepper
- 1⁄4 cup diced poblano chile
- 1⁄2 cup diced celery
- 2 tablespoons minced garlic
- 1 cup fresh tomato sauce
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chipotle hot sauce
- 1 cup rice (Take note cooking time will be longer for brown rice) or 1 cup brown rice (Take note cooking time will be longer for brown rice)
- 3 -4 cups chicken stock
- 12 ounces andouille sausages, sliced
- 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.