Seafood Jambalaya

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I’ve read over and over again that, when planning a dinner party, you should never try a new recipe. I guess I have taken that advice in one way: I don’t try “a” new recipe, everything served at dinner is usually a new recipe. Well, I am in the business of food and the only way to know if something is going to be good is to make it and eat it. I enjoy inviting my friends over, sitting down at the table and asking for honest criticism of each dish. There is never a shortage of friends wanting to attend the next “tasting table.”

This past week I made Seafood Jambalaya for two of my regular clients, both of whom are trying to eat more vegetables and watch their waistlines. They both loved it! With their goals in mind, the recipe is far from a traditional Jambalaya. The sausage was omitted and the vegetables were increased. It still has white rice, but a very modest amount to keep the calorie count low. This makes 6-8 servings and each serving comes in around 225 calories.

Invite some friends over for a big bowl of spicy Seafood Jambalaya. You can send your friends home with a container of your homemade Cajun Seasoning and a copy of the recipe. The recipe is simple, but the flavors are bold and your friends will think you spent all afternoon cooking for them.

Homemade Cajun Seasoning: Yields 2 Tablespoons 
Combine 1 teaspoon white pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground red pepper, 1 teaspoon paprika, and 1 teaspoon black pepper. Store in an airtight container, if you have any leftover.

Seafood Jambalaya – serves 6 to 8


  • 1 (28 oz) can of chopped tomatoes
  • 1 1/2 cups of chopped bell peppers (use a variety of colors: yellow, orange, red and green)
  • 1 jalapeño, minced
  • 1 1/2 cups chicken broth
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tsp minimum (I use about 1 1/2 tablespoons) Cajun season – homemade or store-bought
  • 3 cloves of garlic, minced
  • 2/3 cup long grain rice
  • 1 pound fresh halibut fillet, washed, dried and cut into eight equal pieces
  • 1 pound fresh shrimp, deveined and peeled
  • 1/8 to 1/4 cup fresh parsley


  1. In a dutch oven or large saucepan combine undrained tomatoes, bell peppers, jalapeño, chicken broth, onion, celery, Cajun seasoning and garlic. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
  2. Add rice. Stir. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
  3. Add halibut and shrimp. Stir gently to cover the fish with the sauce. Cook about 5 minutes, stirring about half-way through, until the shrimp turn opaque and the fish flakes easily.
  4. Remove from heat.
  5. Stir in parsley.
  6. Ladle into bowls and enjoy!

As always, I want to hear about your cooking adventures! Share your reviews.