Seafood Jambalaya

As Mardi Gras comes to a close, this festive and super tasty jambalaya will satisfy your creole cravings, with out the calories, guilt, and beads.

You’re gonna need: 

1 can diced tomatoes

1 yellow onion

2-3 cloves garlic

Prawns (really any kind of shellfish works in this, I used a medly of shrimp/mussels/clams)

Splash of Extra Virgin Olive Oil

1 box Vegetable stock (chicken stock works too)

Long grain brown rice

1 green pepper, 1 red pepper

1 scotch bonnet (or equally spicy) pepper

Salt and Pepper


Optional: Boneless, skinless chicken breast

This recipe starts the same way many of mine do: grab a frying pan and heat up your oil on medium heat. Dice your garlic and quarter your onion (you can dice if you prefer), and toss it in the oil. Saute these babies until they’re really aromatic.


Quartered onions


Now, grab your seafood (and chicken, if you’re using it) and cook it in the pan. Once it is about 3/4 cooked, take it out of the pan and put it on a plate. Set aside.

P1100389 P1100395

You should be left with a pretty good amount of juice in your saucepan. Add some veggie stock, bring it to a boil, and reduce it a bit. Now, add your diced tomatoes.


The key to this recipe being really tasty is the reduction. You want to reduce as much as possible to intensify the flavours. So, add stock, let it boil and reduce, then add more stock. Over and over. And when you’re out of stock, do it with water. You’ll be amazed at how much more flavourful your dish is.

Rice takes quite a while to cook, so while you’re reducing your sauce, put your rice in a pot with plenty of water, and cook it slowly, on medium heat.

Chop your peppers, and toss them in. Add your spices, and be sure to do a taste test! I like my  jambalaya nice and spicy. Add your seafood.


Once your rice is cooked, throw it in as well!


Cook for about another 20 minutes on medium-low heat. You should end up with the perfect delicious, hearty, super clean dinner!