Seafood Jambalaya

🛒 Ingredients

• Olive Oil 30 g · 266 kcal
• Shrimp (peeled, deveined) 450 g · 420 kcal
• Calamari rings 225 g · 207 kcal
• Mussels (cleaned) 450 g · 387 kcal
• Onion (diced) 200 g · 80 kcal
• Celery (diced) 100 g · 16 kcal
• Green Bell Pepper (diced) 200 g · 40 kcal
• Garlic (minced) 20 g · 30 kcal
• Canned Diced Tomatoes (undrained) 410 g · 82 kcal
• Seafood Broth 960 g · 96 kcal
• Long-grain white rice 360 g · 1296 kcal
• Worcestershire Sauce 15 g · 12 kcal
• Bay Leaves 2 g · 0 kcal
• Dried Thyme 2 g · 0 kcal
• Cajun Seasoning 30 g · 30 kcal
• Cayenne Pepper 1 g · 0 kcal
• Fresh Parsley (chopped) 10 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add diced onion, celery, and green bell pepper; sauté until softened, about 5-7 minutes.
2. Stir in minced garlic and cook for 1 minute until fragrant. Add Cajun seasoning, dried thyme, and cayenne pepper (if using); cook for another minute.
3. Add the undrained diced tomatoes, seafood broth, Worcestershire sauce, and bay leaves. Bring the mixture to a simmer.
4. Stir in the long-grain white rice, ensuring it is fully submerged. Bring back to a simmer, then reduce heat to low, cover, and cook for 20 minutes without stirring.
5. After 20 minutes, add the shrimp, calamari rings, and cleaned mussels to the pot, nestling them into the rice mixture. Recover the pot and cook for another 10-15 minutes, or until the rice is tender, shrimp are pink, calamari is cooked, and mussels have opened. Discard any unopened mussels.
6. Remove bay leaves. Gently fluff the jambalaya with a fork, ensuring all ingredients are well combined. Garnish with fresh chopped parsley before serving.