Captain's Jambalaya Recipe

Might feed 15 - 20 people on its own.

Needs two large pots and baking trays, unless you have a very large pot. I cooked everything up and split the contents between two pots before adding the tomatoes. The ingredient list is total, not split.

Ingredients

  • 8 Tbsps butter
  • 1 full package Hot Italian Sausage
  • 4cups chopped yellow onions
  • 2 cups chopped celery
  • 2 cups chopped green bell pepper
  • 2 Tbsp finely chopped garlic
  • 4 tsps dried thyme
  • 4 tsps dried basil
  • 1 tsp black pepper
  • 2 cans (28 oz) petite diced tomatoes, undrained
  • 3 8oz cans - can't remember exactly what I found but they had tomatoes and hot peppers prepared similar to a salsa.
  • 2 cup chicken stock
  • 4 cups water
  • 3 Tbsps sweet paprika
  • 3 tsp Spanish smoked paprika
  • 6 cups converted rice ('Uncle Ben's'-type) (I ran short and substituted some other kind)
  • 3 lbs uncooked shrimp, peeled and deveined (30-45 count)
  • 2 lbs scallops
  • 4 Tbsps parsley (rip this before putting in - don't cut)
  • 4 Tbsps chopped scallion tops

Cut the sausage into small chunks and lightly brown in a pot with 4tbsp of butter. Add the onion, celery, green pepper, garlic, thyme, basil, and black pepper. Stir constantly and cook for about 10 minutes.

(I split the contents)

Stir in the tomatoes with juice, chicken stock, both paprikas, and water. Bring to a simmer and cook for another 10 minutes. Preheat the oven to 350.

Stir in the rice and pour everything into lightly greased roasting pans. Put them in the oven for about 30 minutes uncovered.

Saute the shrimp in the rest of the butter until they just change color. Add in the scallops and cook them a little. Pull the baking trays out and add the shrimp and scallops. You should rip up the parsley and mix everything together. You can add some salt if you like to flavor but personally I avoid salt whenever possible. Cook everything in the oven for another 8 or 10 minutes and sprinkle the scallions.

Notes:

This recipe works well for events because it feeds a lot of people and you can prep all of the vegetables, spices, etc. the night before. If you do the prep ahead of time you can have everything on the table in just under an hour.