Jambalaya de Marisco

Ingredientes

• 6 tablespoons oil (divided)
• 1 lb Shrimps (peeled and deveined)
• 1.5 lb scallops
• 3 bell peppers (cored and diced (I used 1 yellow, 1 red, and 1 green bell pepper))
• 3 celery (diced)
• 1 jalapeño pepper (seeded and finely chopped)
• 1 white onion (diced)
• 1 tbsp garlic paste (or 4 cloves garlic)
• 21 ounce crushed tomatoes
• 4.5 cups chicken stock (4.5 to 5)
• 2 tsp seasoning powder
• 3 cups basmati rice (uncooked )
• 1 tbsp cajun seasoning ( or Creole seasoning)
• 1-1/2 teaspoons thyme (dried )
• 2 bay leaves
• salt to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes

Preparación

1. 1

   Heat 2 tablespoons oil in a Pan over medium-high heat. Season the shrimps with paprika, salt, and pepper and cook for 2 to 3 minutes on each side, until the shrimp is pink and cooked through. Transfer to a plate and set aside.

2. 2

   In the same pan, heat up another two tablespoons oil in a Pan over medium-high heat. Season the scallops with paprika, salt, and pepper and cook 1½ to 2 minutes on each side, until it’s cooked through. Transfer to a clean plate and set aside.

3. 3

   Also in the same pan add the remaining two tablespoons oil to the pan. Add bell peppers, celery, jalapeño, onion, bay leaves, and garlic. Season with salt, creole seasoning, seasoning powder, and thyme and sauté for about 6 minutes, stirring occasionally, until the onions are softened.

4. 4

   Transfer the sauteed vegetables into the baking pan. Stir in the crushed tomatoes, chicken stock, and rice, and bake at 350°F for 45 to 50 minutes or till the liquid is absorbed and the rice becomes tender.

5. 5

   Add the shrimp, and Scallops and stir to combine.

6. 6

   Serve hot