Oven-baked seafood jambalaya with scallops and shrimp
Chef Lola's Kitchen · ♥ 590 likes · 19K views · 13 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- scallops
Remove any attached side muscle from the scallops, rinse if wished, and dry thoroughly with a paper towel so the seasoning sticks.
Cleaning and drying scallops
- salt
- paprika
- chili flakes
- shrimps
Season the scallops with salt, paprika and a little chili flake; mix.
- salt
- paprika
- chili flakes
- 2½ tbsp coconut oil
Heat about two and a half tablespoons of coconut oil in the pan and fry the shrimp; set aside.
- 3 tbsp coconut oil
In the same pan, heat about three tablespoons of coconut oil until hot and fry the scallops about a minute and a half each side, until golden brown; set aside.
- 3 whole bell peppers
- white onion
- 3 stalks celery
Dice three bell peppers, the white onion and about three stalks of celery.
- oil
- 1 tbsp garlic paste
- jalapeno peppers
- 1 tbsp creole seasoning
In the same pot with a little more oil, cook about a tablespoon of garlic paste, then the vegetables, jalapeno, about a tablespoon of creole seasoning and thyme, for the jambalaya base.
Cooking the jambalaya base
- thyme
- crushed tomatoes
- chicken stock
- basmati rice
Transfer the sauteed vegetables to a baking pan, mix in the crushed tomatoes, then the chicken stock and the basmati rice; taste and adjust the seasoning.
Assembling in the baking pan
Cover and bake in a preheated 350 oven 45 minutes to an hour, until the rice is really tender; this one took about 50 minutes. On the stovetop it takes about 20 minutes.