It was our turn to have the family over for dinner. They are all big Steeler fans, so I was looking for something easy that 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 works great with frozen shrimp and scallops too.
One Pot Seafood Jambalaya
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, so you get to sit back and enjoy the game, the company and the food, without having to scurrying around preparing food to serve once people arrive to the party.
Here’s the recipe:
|One Pot Seafood Jambalaya to Feed a Crowd|| |
- ½ cup olive oil
- 2 onions chopped
- 2 celery ribs diced
- 1 green pepper chopped
- 1 jalapeno pepper chopped
- 4 cloves of garlic grated or crushed
- 2 bay leaves
- 2 tablespoons Creole seasoning
- 1 teaspoon red pepper
- 1 teaspoon oregano
- 1 # polish kielbasa
- 1 # shrimp (raw, peeled and de-veined)
- 1 # sea scallops
- 1 large can diced tomatoes
- 3 cups water
- 1 teaspoon turmeric
- 3 cups long grain rice
- Saute onions, peppers, garlic and celery in olive oil for about 5 minutes.
- Add bay leaves, Creole seasoning, red pepper and oregano 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.
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