Description
A rich and flavorful seafood jambalaya that’s a perfect one-pot dish for any occasion, combining shrimp, mussels, and fish with a blend of spices and rice.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup long-grain rice
- 2 cups seafood stock or chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1/2 pound white fish, cut into chunks
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and green bell pepper, and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes with their juices, rice, seafood stock, paprika, cayenne pepper, thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Add the shrimp, mussels, and fish to the pot. Stir gently to combine and cover again. Cook for another 5-7 minutes until the shrimp are pink and the mussels have opened.
- Remove from heat and let sit for a few minutes. Fluff the jambalaya with a fork and garnish with chopped parsley before serving.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Cuisine: Cajun
Keywords: seafood jambalaya recipe, jambalaya, shrimp jambalaya, easy seafood jambalaya