Seafood and Andouille Jambalaya / Jambalaya might sound exotic, but it’s basically a one-pot meal that, after a little chop­ping and cutting, comes together quickly. This particular one is jam-packed with andouille sausage, shrimp, and scallops. #jambalaya #andouille #sausage #shrimp #scallops #onepotrecipe

Seafood and Andouille Jambalaya

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From the Riesling chapter of “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2011)

Jambalaya might sound exotic—and it does have deliciously haunting flavors—but it’s basically a simple, one-pot meal that, after a little chop­ping and cutting, comes together quickly and cleans up even more so.

Including a spicy sausage like andouille is pretty traditional, while additional proteins might include chicken, pork, ham, and/or seafood. In this version, seafood helps keep the dish a little lighter, which helps marry it to Riesling.

Serves 6 to 8

  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 9 to 12 ounces cooked andouille sausage, halved lengthwise and cut diagonally into 1/2-inch slices
  • 2 stalks celery, cut into 1/4-inch dice
  • 1 red bell pepper, cored, seeded, and cut into 1/4-inch dice
  • 1 green bell pepper, cored, seeded, and cut into 1/4-inch dice
  • 1 onion, cut into 1/4-inch dice
  • 4 cloves garlic, pressed through a garlic press or minced
  • 2 1/2 cups reduced-sodium chicken broth
  • One 14.5-ounce can diced tomatoes
  • 3 tablespoons chopped fresh thyme
  • 4 1/2 teaspoons smoked paprika (see below)
  • 4 1/2 teaspoons coarse kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups white long-grain rice
  • 12 ounces large, raw, peeled shrimp, preferably tail on
  • 12 ounces bay scallops or sea scallops, halved or quartered if very large (see below)

In a medium stockpot over medium heat, warm the butter and olive oil. Add the sausage and cook, stirring occasionally, until it begins to brown, about 3 minutes. Add the celery and bell peppers and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, until the vegetables are tender, about 1 minute.

Stir in the broth, tomatoes (with their juices), thyme, paprika, salt, and cayenne, scraping up any browned bits on the bottom of the pot. Stir in the rice, bring to a boil, and reduce to a simmer. Cover and cook until the rice is almost tender, about 20 minutes. Stir in the shrimp and scallops, cover, and cook until the seafood is cooked through and the liquid is almost all absorbed, about 4 minutes. Serve hot.

NOTES Smoked paprika is available in the spice section of most major supermarkets and at specialty food stores. Besides using it in this recipe, you can use it in rubs and stirred into salsa, soups, stews, and sauces.

Sea scallops are 1 1/2 to 2 inches in diameter, as opposed to bay scallops, which are about 1/2 inch. Look for ones that have a slightly beige or pinkish hue. If they’re stark white, it’s a sign that they’ve been soaked in water—which increases their weight (meaning you’re paying for water) and makes them less likely to get nicely browned.

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