Smoky Bacon and Seafood Jambalaya

Name: Smoky Bacon and Seafood Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Cuisine: USA
Ingredients: 50 g smoked bacon strips diced; 100 g medium shrimp peeled and deveined; 80 g sea scallops cleaned; 75 g long grain white rice uncooked; 50 g yellow onion diced; 40 g green bell pepper diced; 30 g celery stalk diced; 1 piece garlic clove minced; 100 g canned diced tomatoes with juice; 150 ml chicken broth low sodium; 1 tablespoon olive oil extra virgin; 1 teaspoon smoked paprika; 0.5 teaspoon dried thyme; 0.25 teaspoon cayenne pepper; 0.5 teaspoon salt; 0.25 teaspoon black pepper ground; 1 tablespoon fresh parsley chopped

A smoky bacon and seafood jambalaya with shrimp and scallops, packed with southern spices and rich flavors in a one-pot meal.

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Discover a smoky bacon and seafood jambalaya recipe with shrimp and scallops. A flavorful, spicy southern classic perfect for one-pot meals.

Recipe Details

Prep time

15m

Cook time

30m

Rest time

Total time

50m

Ingredients

Servings:

50 g smoked bacon strips diced
100 g medium shrimp peeled and deveined
80 g sea scallops cleaned
75 g long grain white rice uncooked
50 g yellow onion diced
40 g green bell pepper diced
30 g celery stalk diced
1 piece garlic clove minced
100 g canned diced tomatoes with juice
150 ml chicken broth low sodium
1 tablespoon olive oil extra virgin
1 teaspoon smoked paprika
0.5 teaspoon dried thyme
0.25 teaspoon cayenne pepper
0.5 teaspoon salt
0.25 teaspoon black pepper ground
1 tablespoon fresh parsley chopped

Origins

USA

Instructions

Heat olive oil in a large skillet over medium heat.
Add diced smoked bacon and cook until crispy, about 5 minutes.
Remove bacon with a slotted spoon and set aside, leaving fat in skillet.
Add diced yellow onion, green bell pepper, celery, and minced garlic to skillet.
Cook vegetables until softened, about 5 minutes, stirring occasionally.
Stir in smoked paprika, dried thyme, cayenne pepper, salt, and black pepper.
Add uncooked long grain white rice and stir to coat with spices and vegetables.
For in chicken broth and canned diced tomatoes with juice, stir well.
Bring mixture to a boil, then reduce heat to low and cover skillet.
Simmer for 15 minutes without lifting the lid.
Add peeled shrimp and sea scallops on top of the rice mixture.
Cover and cook for an additional 5 to 7 minutes until seafood is cooked through and rice is tender.
Remove from heat and gently fold in crispy bacon and chopped fresh parsley.
Let jambalaya rest covered for 5 minutes before serving.

Tips

Use fresh seafood for best flavor and texture.
Do not lift the lid while simmering to ensure rice cooks evenly.
Adjust cayenne pepper to control spiciness level.

Serving Suggestions

cornbread
green salad
steamed vegetables

This smoky bacon and seafood jambalaya is a hearty, flavorful dish perfect for a comforting meal. Serve hot with cornbread or a fresh salad for a complete southern experience.