Enjoy making this fish jambalaya recipe in a pot. We serve this as our family vacation dinner, and when we feed a crowd at home watching soccer.
It was our turn to invite the family to dinner. They’re all big Steeler fans, so I was looking for something easy that could feed a crowd, and something they could eat in front of the TV. This is more or less the same crowd of my brothers we vacationed with on the beach, and this year we didn’t go to the beach.
When we go to the beach, we take turns cooking dinner. In the past, my husband and I have always tried to include some of the fresh seafood available as part of our dinner. Sometimes we did a great seafood jambalaya. Although Pittsburgh is not known for its seafood, it turns out that this recipe works very well with frozen shrimp and scallops, too.
This dish also has meat, however you can easily leave it out. We use Polish kielbasa, but we have also added the Andouille sausage, as it is a traditional ingredient in most Creole or Cajun recipes.
The biggest challenge in making this recipe is having a really big pot to cook it. Can you use two pots? Of course you can, but then it wouldn’t be a “one pot” meal.
Perhaps the best part of this single-pot seafood jambalaya dish is that it’s game-ready.
This means that you can relax and enjoy the game, the company and the food, without having to rush to prepare food to serve once people arrive at the party.
You’ll also love this popular recipe for boiling shrimp in a pot or even this quick and easy steamed shrimp staple.
A pot of Jambalaya seafood to feed a crowd
Enjoy making this seafood jambalaya recipe in a pot. We serve this as our family holiday dinner, and when we feed a crowd at home watching soccer.
1/2 cup of olive oil
2 chopped onions
2 celery ribs diced
1 green bell pepper, chopped
1 jalapeño pepper, chopped
4 garlic cloves, grated or minced
2 bay leaves
2 tablespoons of Creole seasoning
1 teaspoon red pepper
1 teaspoonful of oregano
1 # polish kielbasa
1 # shrimp, raw, peeled and vein-free
1 # sea scallops
1 large can of diced tomatoes
3 cups of water
1 teaspoon of turmeric
3 cups long grain rice
- Sauté the onions, peppers, garlic, and celery in olive oil for about 5 minutes.
- Add the bay leaves, the Creole seasoning, the red pepper and the oregano and stir well.
- Add tomatoes, kielbasa, rice, water, and turmeric. Stir well.
- Bring to a boil and reduce heat, cover and simmer for 30 minutes or until rice is tender.
- Add shrimp and scallops.
- Simmer until shrimp are pink and scallops are opaque. About 10 minutes.
What does it mean to feed a crowd? When I say this feeds a crowd, I’m talking about somewhere in the 15-20 person range. That’s because we generally have other things like salad, bread, etc. at our family gatherings. The 12 servings listed here are quite conservative and would make good hearty servings.