Enjoy making this one-pot seafood jambalaya recipe. We serve this as our family vacation dinner, and when feeding a crowd at home watching football.
It was our turn to have the family over for dinner. They are all big Steeler fans, so I was looking for something easy, full of flavor, could feed a crowd, and something they could eat in front of the TV. This is pretty much the same crowd of my siblings who we vacation at the beach with, and this year we did not go to the beach.
When we do go to the beach, we take turns cooking dinner. In the past, my husband and I have always tried to include some of the readily available fresh seafood as part of our dinner. A few times we made a great one pot seafood jambalaya. Even though Pittsburgh is not known for its seafood, it turns out that this recipe tastes great with frozen shrimp and scallops too.
The Difference between Jambalaya and Gumbo
You might think of this dish as a Gumbo but it's not. Gumbo is a somewhat thick stew that you serve over rice, whereas in Jambalaya the rice is cooked in the pot with everything else.
This dish also has meat in it, however, you could easily leave it out. We use polish kielbasa, but have also added andouille sausage, as it is a traditional ingredient in most creole or Cajun recipes.
The biggest challenge to making this recipe is having a really large pot to cook it in. Can you use two pots? Of course, you can, but then it wouldn't be a "one-pot" meal. 🙂
Maybe the best part of this one-pot seafood jambalaya dish is that it's ready by game time.
This means you get to sit back and enjoy the game, the company, and the food, without having to scurry around preparing food to serve once people arrive at the party.
More Seafood Recipes
- 1/2 cup olive oil
- 2 onions chopped
- 2 celery stalks diced
- 1 green pepper chopped
- 1 jalapeno pepper chopped
- 4 garlic cloves grated or crushed
- 2 bay leaves
- 2 tablespoons Creole seasoning
- 1 teaspoon red pepper flakes or a dash of cayenne pepper
- 1 teaspoon oregano
- 1 pound polish kielbasa
- 1 pound medium shrimp, raw, peeled and de-veined
- 1 pound sea scallops
- 1 large can diced tomatoes
- 3 cups water or chicken broth or stock
- pinch of kosher salt
- 1 teaspoon turmeric
- 3 cups long grain white rice
- Sauté onions, peppers, garlic, and celery in olive oil for about 5 minutes.
- Add bay leaves, Creole seasoning, red pepper flakes, oregano, salt, and stir well.
- Add tomatoes, kielbasa, rice, water, and turmeric. Stir well.
- Bring to a boil and reduce heat, cover and simmer for 30 mins or until rice is tender.
- Add shrimp and scallops.
- Simmer until shrimp is pink and scallops are opaque. About 10 minutes.
What does it mean to feed a crowd? When I say this feeds a crowd, I'm talking about somewhere in the range of 15-20 people. That's because we usually have other things like salad, bread, etc.. at our family gatherings. The 12 servings listed here is pretty conservative and would be nice hearty servings.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 24mgSodium: 905mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 6g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.