Ingredients for Spicy Seafood Jambalaya
- 2 tablespoons olive oil
- Yellow Onion
- 4 slices bacon, diced
- Red Capsicum
- 2 cloves garlic, minced
- Dried Thyme
- Cajun Seasoning
- 1/2 teaspoon cayenne pepper (or more, to taste)
- Long Grain Rice
- 2 tablespoons tomato paste
- Chopped Tomatoes
- 2 cups chicken stock
- Dry White Wine
- Green Shrimp
- 1 pound mussels, scrubbed and debearded
- Fish Fillets
- Coriander Leaves
- Sea Salt
- Pepper
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How to Make Spicy Seafood Jambalaya
- Heat the olive oil in a large flameproof pan with a lid over medium-high heat.
- Add the diced bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, reserving the bacon grease in the pan.
- Add the chopped onion and bell pepper to the pan and sauté for 5 minutes, or until softened.
- Stir in the minced garlic, thyme, cayenne pepper, and Cajun seasoning. Cook for 2 minutes more.
- Add the rice and stir to coat with the spices and vegetables.
- Stir in the tomato paste, crushed tomatoes, chicken stock, and white wine. Bring to a boil.
- Reduce heat to low, cover the pan, and simmer for 10-15 minutes, or until the rice is almost tender and most of the liquid is absorbed.
- Add the shrimp, mussels, and fish to the pan. Cover and cook for 3-5 minutes, or until the seafood is cooked through and the mussels have opened.
- Stir in the chopped coriander and season with salt and pepper to taste.
- Stir in the reserved crispy bacon. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
31g
Fat
11g
Carbs
25g