Sausage and Scallop Jambalaya
Pure jambalaya heaven. Peppers, onions, and hot sauce give this jambalaya its flavor profile. Add smoky sausage, white wine, and sweet fragrant scallops, and you will find it is one of the best all-around bites of food you’ll have.
This is my favorite dinnertime meal. It’s also my favorite leftover breakfast. This was my Dad’s favorite dish I made him. 💕 If you want to try something new or a twist on your jambalaya, this one is worth the small effort it takes. Plus, you control the heat with your selection of peppers and hot sauce.
The traditional sausage ingredient in jambalaya is andouille sausage. It is a coarse-grained smoked meat. If you can’t source Andouille locally, you can substitute any smoked sausage in this recipe.
Dragonwurst from Brennan’s is my new favorite. It made the best jambalaya I have ever had. Chef Adam is a top of class sausage maker. I always find something new and exciting that gives me inspiration when I head to his meat case. Make this recipe with Dragonwurst if you can get it.
Sausage and Scallop Jambalaya
Ingredients
- 1 ½ cups white rice
- 1 lb smoked sausage Course ground. Cut into bite-sized pieces.
- 8 ounces tomato puree
- 1 ½ cups white onion diced
- 1 cup peppers diced (mix of poblano, red and green bell)
- 1 tbsp olive oil
- 2 small jalapenos diced
- 1 chipotle chili diced
- 1 tsp minced garlic
- ⅛ cup parsley chopped (can substitute 1 tbsp dried)
- 1 tbsp Louisiana hot sauce used Frank's Red Hot to taste
- salt to taste
- 3/4 bottle white wine used un-oaked chardonnay
- water to cover ingredients
- 8 large sea scallops large - each scallop cut into six pieces
Instructions
- In a medium sauce pan or dutch oven, saute the onion and peppers in olive oil until softened. Add garlic the last minute.1 ½ cups white onion, 1 cup peppers, 1 tbsp olive oil, 2 small jalapenos, 1 tsp minced garlic
- Add the garlic, parsley, chipotle, tomato puree, rice, and white wine. Stir and add the smoked sausage. If needed, add water to cover 1 inch above the ingredients.1 ½ cups white rice, 1 lb smoked sausage, 8 ounces tomato puree, 1 chipotle chili, ⅛ cup parsley, 1 tbsp Louisiana hot sauce, salt, 3/4 bottle white wine, water
- Cook on medium-high for 3-4 minutes. Stir, reduce heat, cover, and simmer for 55 minutes. Don't open the lid.
- Open the lid and drop the scallops onto the top of the rice mixture in one layer. Close the lid and simmer for five additional minutes or until the scallops are cooked.8 large sea scallops
- Serve immediately in deep bowls with your favorite hot sauce on the side.
Notes
Nutrition
De Froid Tip: Interactive fun with Hot Sauce
An ordinary meal can be turned into a tasting experience with hot sauce. Line them up in the middle of the table and watch the conversation begin. Not all of them light a fire in your mouth. The most unique I’ve had was grapefruit based. It was delicious on fish. It changed the flavor profile from something typical to something new and exciting!
Food experiences are sensory. The taste, smell, look, and mouthfeel are all opportunities to make a meal into a memory. Hot sauces are fun. Their names and bottle designs can trigger a belly laugh. The flavors can stimulate your taste buds and bring excitement to a dish. Let the tasting begin by bringing a bottle or three to the table.
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Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
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