Seafood Jambalaya with Cabot Cheddar
8 main course servings
This recipe won the 1996 Catfish Institute’s Restaurant Award, which is given to ten restaurants nationwide.
- 2 tablespoons canola oil
- 2 medium onions, peeled and chopped (about 2 cups)
- 1 medium green bell pepper, seeded and chopped (about 1 ½ cups)
- 3 stalks celery, trimmed and chopped (about 1 cup)
- 1 clove garlic, peeled and minced
- 1 (28-ounce) can best-quality whole tomatoes with juice
- 1 ½ teaspoons dried thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground white pepper
- ½ teaspoon dried basil
- 7 cups fish stock
- 1 ¾ cups raw white rice
- 1 pound (21-26) shrimp, peeled and deveined
- 1 pound scallops
- 1 pound shucked oysters
- 1 pound lobster meat or crabmeat
8 ounces Cabot Seriously Sharp Cheddar, shaved or grated (about 2 cups)
- Chopped green onions for garnish (optional)
- HEAT oil in heavy-bottomed pot or Dutch oven over medium-high heat. Add onion, bell pepper, celery and garlic; cook, stirring often, for 10 to 15 minutes.
- ADD tomatoes with juice, thyme, oregano, black and white pepper and basil; cook, stirring often, for 5 to 10 minutes, breaking up tomatoes with spoon.
- ADD fish stock and bring to boil; reduce heat to maintain gentle simmer, place lid slightly askew on top of pot, and cook for 45 minutes to 1 hour.
- ADD rice and let simmer, stirring occasionally, for 25 to 30 minutes longer or until rice is tender and has absorbed most of stock (if jambalaya is soupy, continue cooking until fairly thick).
- STIR in seafood and let cook for 5 to 10 minutes or just until seafood is cooked through to center. Taste and adjust seasonings.
- SERVE in bowls, topped with cheese and green onions, if using.
- per serving
Amount/Serving % Daily Value
- 17.5 grams
- Saturated Fat
- 6.5 grams
- 1212 milligrams
- 3 grams
- 51 grams
- 372 milligrams