Shrimp, Scallop and Sausage Jambalaya

Total Time
25hrs 25mins
Prep 25 hrs 25 mins
Cook 0 mins

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

Ingredients Nutrition


  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.
Most Helpful

One of our top Jambalayas, just a little spicy! Clam juice eluded me, so I subbed Clamato for both the tomato juice and the clam juice. I used a pressure cooker instead of a slow cooker, reducing cooking time to 25 minutes (including time to reach pressure and for quick release), and more flavor was retained. Using the pressure cooker, 1) I first browned the proteins for 4 minutes in the oil (beginning with 2 minutes for Aidell's Andouille Chicken sausage, then adding shrimp for 1 minute, then adding bay scallops for 2 minutes), then removed them to a pasta bowl via a slotted spoon to reserve in a 180F oven; 2) I then followed Step 1 to prepare the vegetables; 3) I followed Step 2's first sentence, then brought to a boil, secured the lid and brought up to 15 psi (high pressure), cooking for 8 minutes after reaching pressure; 4) I did a quick release of the pressure by depressing the steam vent; 5) because my Kuhn Rikon pressure cooker did not cook off much liquid, I needed to simmer the contents to reduce the liquid to an acceptable thickness (I would decrease the water to 1/2 cup next time). Because the Clamato was so liquid, the tomato ingredients didn't burn on the bottom of the pressure cooker. The recipe directions could be more explicit about when to add the whole tomatoes, and it would help me immeasurably if the ingredients were listed in order of use. Made for Spring 2014 Pick A Chef.

KateL May 08, 2014

Full 5 stars for flavor. I made mine stove top but followed the instructions on browning etc. In the morning I did up to & including step 3. When the rice was just beging to plump I added the sausage and turned the heat off Lid on. 20 minutes before dinner I heated it again, make sure that you stir occasionally so it doesn't stick and 10 minutes before serving added the seafood that I had all ready. There are four very generous servings and I would say it can feed 6.. I used 11 oz of Andouille sausage (I like the heat) that I cut into 1/2" slices. Wonderful dinner thanks RUSewCrazy

Bergy May 03, 2006

OH, this was Soooo good!! It was even good before I added the seafood. I used half a bag of Little Smokies cut in half and browned instead of Andouille & chipotle powder instead of cayenne. A Word Of Warning - it was a good thing I was home and monitoring (sniffing & stirring) the crockpot because the rice was done and sticking to the bottom & sides of the pot after about 2.5 hours on low. I added about 1 cup more liquid and turned the pot off until I was ready to add the seafood & sausage and then proceeded with step 4. Other than the timing issues this is Superb and I will be making it quite often.

Freya February 08, 2006