Mike’s Homemade Seafood Medley Jambalaya
This recipe is unique to Seafoodmadness.com. We love jambalaya. Absolutely LOVE it. We used to buy those mixes at the store that come in a box and they were pretty good, but then we got bored one night and thought we could improve on the store-bought mix. And we did. This recipe came out great. If you’re in a rush or lack ingredients, there’s absolutely nothing wrong with tossing in the packet you get from the store, but you’ll have fun with recipe without it.
Ingredients
- 8 ounces shrimp, peeled and deveined (frozen OK)
- 6 ounces salmon, chopped
- 1-2 cans (15 ounces each) tomato sauce – see note below.
- 1 hot Italian sausage
- 3 ounces chorizo sausage
- 1 cup cooked Jasmine rice
- 2 jalapeno peppers, chopped
- 1 small white onion, chopped
- 1 teaspoon Cajun seasonings
- 1 teaspoon dried parsley flakes
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Seasoned salt to taste
Cooking Directions
- Preheat oven to 350 degrees and prepare a large baking dish.
- Heat a large pot to medium and cook the sausages and onion together, about 8 minutes or until cook thoroughly through.
- Add all remaining ingredients and mix well. Cook about 1 minutes.
- Transfer Jambalaya mixture to the large baking dish and bake about 30 minutes.
- Remove and allow to cool. Serve!
NOTE: As an alternative to baking, you can leave everything in the pot at step 3 and reduce heat to low, then simmer about 20 minutes or so until ready.
NOTE about Tomato Sauce – This recipe will turn out chunkier with only 1 can of tomato sauce. However, if you prefer a saucier recipe, thinner and not so chunky, add in ½ to 1 whole can extra. You can easily spread this recipe out by adding even more tomato sauce and serving it in soup bowls. Plenty for everyone!
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