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    You are in: Home / Recipes / Shrimp, Scallop and Sausage Jambalaya Recipe
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    Shrimp, Scallop and Sausage Jambalaya

    Average Rating:

    3 Total Reviews

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    • on May 08, 2014

      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.

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    • on May 03, 2006

      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

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    • on February 08, 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.

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    Nutritional Facts for Shrimp, Scallop and Sausage Jambalaya

    Serving Size: 1 (722 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 618.0
     
    Calories from Fat 222
    36%
    Total Fat 24.7 g
    38%
    Saturated Fat 6.8 g
    34%
    Cholesterol 139.9 mg
    46%
    Sodium 1596.1 mg
    66%
    Total Carbohydrate 60.1 g
    20%
    Dietary Fiber 4.9 g
    19%
    Sugars 12.5 g
    50%
    Protein 38.9 g
    77%

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