Jambalaya is a classic Cajun dish that is beloved for its bold flavors and comforting combination of rice, vegetables, and meats. This version of seafood jambalaya simplifies the cooking process by utilizing a slow cooker, making it an easy and convenient meal that doesn’t compromise on taste. With a base of low sodium bacon, onion, celery, garlic, cayenne, oregano, thyme, diced tomatoes, vegetable broth, long-grain rice, catfish, and shrimp, this jambalaya is a flavorful medley of ingredients that come together beautifully. Let’s dive into the details of this delicious seafood jambalaya recipe.
INGREDIENTS:
- 4 slices low-sodium bacon, chopped
- 1 cup (160 g) chopped onion
- ¾ cup (75 g) sliced celery
- ½ teaspoon minced garlic
- ½ teaspoon cayenne
- 1 teaspoon oregano
- ½ teaspoon thyme
- 2 cups (360 g) no-salt-added diced tomatoes
- 3 cups (705 ml) vegetable broth (see recipe in Chapter 2)
- 1½ cups (278 g) uncooked long-grain rice
- 8 ounces (225 g) catfish, cut into 1-inch (2.5 cm) cubes
- 8 ounces (225 g) shrimp, peeled
PREPARATION:
- In a skillet, cook the chopped bacon, onion, celery, and minced garlic until the bacon is crispy and the vegetables have softened.
- Transfer the cooked bacon and vegetables to the slow cooker.
- Add the remaining ingredients, except for the fish and shrimp, to the slow cooker. Stir well to combine.
- Cover the slow cooker and cook on low heat until the rice is tender, which usually takes about 4 hours.
- Switch the slow cooker to high heat. Add the cubed catfish and peeled shrimp to the jambalaya mixture. Cover the slow cooker again and cook until the fish flakes easily and the shrimp are cooked through, which typically takes about 30 minutes to 1 hour.
YIELD: 4 servings
SPECIAL INSTRUCTIONS:
- Adjust the level of cayenne pepper according to your desired spice level. Increase or decrease the amount based on your taste preferences.
- For a smokier flavor, you can use smoked paprika in place of regular paprika.
- Feel free to add other seafood of your choice, such as crawfish or mussels, to customize the jambalaya to your liking.
- Serve the seafood jambalaya hot, garnished with freshly chopped parsley or green onions for added freshness and color.
NUTRITIONAL INFORMATION PER SERVING:
- 472 g water
- 379 calories (32% from fat, 30% from protein, 38% from carbs)
- 28 g protein
- 13 g total fat
- 3 g saturated fat
- 6 g monounsaturated fat
- 3 g polyunsaturated fat
- 36 g carbs
- 3 g fiber
- 5 g sugar
- 381 mg phosphorus
- 126 mg calcium
- 4 mg iron
- 312 mg sodium
- 757 mg potassium
- 476 IU vitamin A
- 40 mg ATE vitamin E
- 20 mg vitamin C
- 122 mg cholesterol
TIP:
- Serve the seafood jambalaya with a side of crusty bread or cornbread to soak up the flavorful sauce.
In conclusion, Seafood Jambalaya is a culinary masterpiece that exemplifies the soulful and diverse flavors of Louisiana cuisine. This vibrant dish combines the richness of seafood, such as shrimp, crab, and fish, with aromatic vegetables, spices, and the distinctive heat of Cajun seasoning. The result is a tantalizing symphony of flavors and textures that dance on the palate. Whether enjoyed during festive gatherings or as a comforting weeknight meal, Seafood Jambalaya brings people together, offering a taste of the Gulf Coast’s bountiful seafood and the vibrant culture that surrounds it. It is a true testament to the culinary prowess and spirit of Louisiana’s gastronomic traditions.
