Because of New Orleans’ proximity to the water, traditional jambalaya often includes seafood. Shrimp and crawfish are typical additions and can be added here as well. To add the shrimp, cook them alone until pink and save them with the chicken and sausage until you add the rice. This jambalaya isn’t traditional on its own, so you can also consider other seafood options. Scallops go well with sweet potatoes, and they can be grilled immediately after browning the chicken and added to jambalaya with rice. Clams and mussels are also great options and can be added at the end when they simmer for 5 to 10 minutes, rather than baking them in advance. If you’re a pescatarian and want to enjoy seafood-filled jambalaya, we recommend using a mixture of shrimp, scallops, and clams, and replacing the chicken broth with vegetable stock. Or, if you want to feel like a chef, try making your own stock from shrimp shells like Paul Prudhon.
Wild rice and sweet potato jambalaya recipe
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