Seafood Jambalaya

Ingredients

• 90 ml (6 tablespoons)oil, divided
• 454 g (1 lb)prawns, peeled and deveined
• 680 g (1.5 lb)scallops
• 3bell peppers, cored and diced (1 yellow, 1 red and 1 green)
• 3 stalkscelery, diced
• 1jalapeño pepper, seeded and finely chopped
• 1white onion, diced
• 15 ml (1 tablespoon)garlic paste (or 4 garlic cloves)
• 595 g (21 oz)crushed tomatoes
• 1.07–1.18 litres (4.5 to 5 cups)chicken stock
• 10 ml (2 teaspoons)seasoning powder
• 570 g (3 cups)uncooked basmati rice
• 15 ml (1 tablespoon)Cajun seasoning (or Creole seasoning)
• 7.5 ml (1½ teaspoons)dried thyme
• 2bay leaves
• to tastesalt
• 2.5 ml (½ teaspoon)paprika
• 2.5 ml (½ teaspoon)salt
• 2.5 ml (½ teaspoon)red pepper flakes
• 2.5 ml (½ teaspoon)paprika
• 2.5 ml (½ teaspoon)salt
• 2.5 ml (½ teaspoon)red pepper flakes

Instructions

1. 1

   Cook the prawns

   Heat 30 ml (2 tablespoons) of oil in a pan over medium-high heat. Season the prawns with paprika, salt and pepper, then cook for 2 to 3 minutes on each side until pink and cooked through. Transfer to a plate and set aside.

2. 2

   Cook the scallops

   Heat another 30 ml (2 tablespoons) of oil in the same pan over medium-high heat. Season the scallops with paprika, salt and pepper, then cook for 1½ to 2 minutes on each side until cooked through. Move them to a clean plate and set aside.

3. 3

   Soften the vegetables

   Add the remaining 30 ml (2 tablespoons) of oil to the pan. Add the bell peppers, celery, jalapeño, onion, bay leaves and garlic. Season with salt, Creole seasoning, seasoning powder and thyme; sauté for about 6 minutes, stirring occasionally, until the onion has softened.

4. 4

   Bake the rice

   Transfer the sautéed vegetables to a baking pan. Stir in the crushed tomatoes, chicken stock and rice, then bake at 175°C (350°F) for 45 to 50 minutes, until the liquid is absorbed and the rice is tender.

5. 5

   Add the seafood

   Add the prawns and scallops to the rice mixture and stir to combine.

6. 6

   Serve hot

   Serve the jambalaya hot.

What is seafood jambalaya?

Jambalaya is a Louisiana dish shaped by Cajun and Creole cooking traditions, typically bringing rice together with vegetables, stock and seasoning in one hearty meal.

This version bakes the rice with tomatoes and chicken stock, then folds in prawns and scallops cooked separately. That keeps the seafood from spending the whole cooking time in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 376 calories, 22g protein, 50g carbs, 10g fat.

The rice and tomatoes provide most of the carbohydrates, while the oil contributes much of the fat. Prawns, scallops and chicken stock contribute to the protein. Pair a serving with green vegetables or salad for a fresh contrast.

Build flavour in the pan

The recipe cooks the prawns and scallops first, then uses the same pan for the vegetables. The browned bits left behind can contribute flavour to the onion, peppers and celery as they soften.

Cajun or Creole seasoning, thyme, garlic and bay leaves give the base its savoury, aromatic character. Jalapeño and red pepper flakes bring heat, so adjust the seasoning to suit your preference.

Give the rice enough liquid

Basmati rice is baked with crushed tomatoes and chicken stock until tender. Measure the stock carefully, and check the rice near the end of the stated baking time.

The recipe gives a range of 4.5 to 5 cups of stock. Start with the lower amount if you prefer firmer rice, and use the higher amount if the rice still seems firm and the liquid has been absorbed.

Watch the seafood

Prawns are ready when pink and cooked through; the recipe allows 2 to 3 minutes per side. Scallops cook for 1½ to 2 minutes per side, so keep an eye on them as they can finish quickly.

Use separate plates for the cooked prawns and scallops, as directed, and return both to the dish only after the rice is baked.

Check texture and timing

The vegetables are ready for the baking pan when the onion has softened after about 6 minutes of sautéing. Stir them occasionally so they cook evenly.

The rice should be tender and the liquid absorbed after 45 to 50 minutes at 175°C. If it is not quite tender, continue baking and check it again rather than relying on the clock alone.

Make it a meal

Serve the jambalaya hot as a complete main, or pair it with a crisp green salad or simply cooked green vegetables for freshness.

Since the rice and seafood make the dish filling, offer any sides separately so everyone can choose the balance and portion that suits them.

Recipe notes & tips

• Dice the vegetables before heating the pan so they are ready to add together.
• Keep the prawns and scallops on separate plates while the rice bakes.
• Stir the vegetables occasionally during their 6-minute sauté.
• Check the rice for tenderness towards the end of the baking time.
• Fold the seafood in gently once the rice is cooked.

Variations

• More heat: Leave some jalapeño seeds in when chopping the pepper.
• Milder seasoning: Reduce the jalapeño and red pepper flakes to suit your taste.
• Creole style: Use Creole seasoning in place of the Cajun seasoning.
• Different rice: Use another long-grain rice, checking it for tenderness as it bakes.
• Extra colour: Choose a mix of red, yellow and green bell peppers as in the recipe.

Common mistakes to avoid

• Overcooking the prawns: Cook just until pink and cooked through, then set them aside.
• Overcooking the scallops: Keep to the short cooking time and check them as they brown.
• Adding seafood too early: Stir it in after baking so it does not cook throughout the rice's oven time.
• Guessing the rice doneness: Check that the grains are tender and the liquid absorbed before serving.
• Skipping the vegetable sauté: Cook until the onion softens to build the base before baking.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot, adding a small splash of water or stock if the rice has dried out.

Frequently asked questions