Seafood Creole Jambalaya

Posted in Weekday Meals / One-Pot Meals / Entrees / Meat / Fish/seafood / Gluten Free

Seafood Creole Jambalaya

I have FINALLY put this recipe onto paper. It's one that my husband and I will make a few times a year and we always love it. While many of our dishes are vegetarian, we also eat meat and fish. This comfort dish is my own twist on a traditional creole jambalaya. It is easy to make, and it's a complete meal filled with protein, fibre, antioxidants and omega 3 fatty acids. This dish is a great way to introduce more omega 3 rich fish into your diet.


2 tablespoons extra virgin olive oil

1/2 sweet onion, chopped

3 large cloves garlic, minced

2 stalk celery, diced

1 jalapeno pepper, de-seeded and chopped small

1 green and 1 yellow pepper, diced

3 spicy Italian sausages, cut into rounds (andouille or chorizo sausage also great)

12 large prawns, uncooked and peeled, cut in half

2 white fish filets (such as halibut or cod), cut into pieces

1 x 14 oz can of crushed tomatoes

1 cup dry whole grain rice (I use this wild rice blend by Nuworld)

2 cups chicken stock

1 teaspoon each, dried basil and oregano

1/2 teaspoon each garlic powder, smoked paprika, and thyme

1/8 teaspoon cayenne pepper

Salt and black pepper to taste



1) Heat the oil in a medium sized pot and saute the onion, garlic, celery, jalapeno, and bell peppers a few minutes.

2) Add the sausage and white fish and continue to saute another few minutes.

3) Add the tomatoes, rice, stock and seasoning and bring to a boil, stirring often. Once boiling, reduce heat to a simmer, put a lid on your pot and let simmer ~40 minutes, stirring occasionally. At the 20 minute mark, add the prawns.

4) Once the rice is fully cooked and the jambalaya is thick, it's ready to serve.


Makes 6 servings

Submitted by Brooke Bulloch, RD