Jambalaya Recipes

Spicy Seafood Jambalaya recipe

A spicy and hearty alternative to traditional sausage and chicken Jambalaya, this Cajun inspired dish is swimming with delicate seafood and zesty spices. Mussels, shrimp, and fish are simmered to perfection with crisp vegetables and a spicy sauce. Perfect with a glass of white wine, this Spicy Seafood Jambalaya is a wonderful meal any night of the week.


  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 Tbsp garlic powder
  • 1 Tbsp cayenne pepper
  • 1 Tbsp paprika
  • 1 Tbsp onion powder
  • 1 ½ c. long grain rice
  • 2 Tbsp tomato paste
  • 1 (14.5 oz) can chopped tomatoes, undrained
  • 1 ½ c. chicken stock
  • 1 c. white wine
  • 1 lb raw shrimp, peeled and deveined, tails intact
  • 1 lb fresh mussels, scrubbed and beards removed
  • ½ lb fish fillets, cubed
  • salt and pepper to taste


  1. In large Dutch oven heat oil over medium heat. Add bacon, onion, and garlic and saute until soft.

  2. Stir in thyme, cayenne pepper, paprika, garlic powder, and onion powder. Add rice and stir to coat with oil and spices.

  3. Add tomato paste, tomatoes, chicken stock and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes until rice is just tender and liquid has been absorbed.

  4. Add shrimp, mussels, and fish. Cook 5 minutes until seafood is cooked through and mussels have opened. (Discard any mussels that do not open by the time the shrimp and fish are cooked through.) Serve immediately.

Author: Catherine Herzog

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Published: December 28, 2011
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Published by Starsol