Restaurants›The Carbon Bar›Seafood Jambalaya Recipe

Seafood Jambalaya Recipe

Inspired by The Carbon Bar
Time45m
Serves4

Holy trinity, Creole shrimp, Spanish octopus, mussels andouille sausage, grilled corn, peppers. Dairy Free, Gluten Free, Pescatarian.

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Ingredients

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Seafood & Sausage

Vegetables

Grains

Spices & Liquids

Method

Preparation

1

Prepare the Seafood

Clean and devein the shrimp, and if using fresh octopus, boil it briefly until tender. Clean the mussels under cold water, scrubbing the shells.

2

Cook the Sausage

In a large pot or Dutch oven, heat olive oil over medium heat. Add the andouille sausage and cook until browned, about 5 minutes. Remove and set aside.

Cooking the Jambalaya

3

Sauté the Vegetables

In the same pot, add onion, garlic, celery, and bell peppers. Sauté until softened, about 5-7 minutes.

4

Add Rice and Broth

Stir in the rice and cook for another 2 minutes. Add chicken broth, Cajun seasoning, bay leaves, and return the sausage to the pot. Bring to a boil.

5

Simmer

Reduce heat to low and cover. Let it simmer for about 15 minutes or until rice is tender.

6

Add Seafood

After the rice is cooked, gently fold in the shrimp, octopus, mussels, and grilled corn. Cover and cook for another 5-7 minutes until the seafood is fully cooked and mussels have opened.

Serving

7

Final Touches

Season with salt and black pepper to taste. Remove bay leaves before serving.

8

Serve

Serve hot, garnished with fresh parsley if desired.