CLAUDETTE’S KITCHEN- SEAFOOD JAMBALAYA

As we all know, 2020 is more than halfway over. With the massive changes & challenges the world has faced during the past few months, many of us have not had the opportunity to take those trips we may have initially planned for. One way that has helped many cope with this lack of physical experience is to dive into developing their culinary skills. There are so many cultures out there, each one with their own unique dishes and delicacies.


This past week has had me reminiscing of a trip I had once taken to New Orleans. Now of course nothing coming from my kitchen will bring me quite back to that lovely, exciting, and diverse city, but a girl can dream! So until I can get back there, I will fake it till I make it! This recipe is for a seafood jambalaya. The south is notorious for their hearty gumbos and jambalaya dishes. There are several variations of jambalaya, most made with an assortment of meats such as sausage, chicken, pork, etc. I decided to make mine on the lighter side (this quarantine 15, & these kitchen concoctions got me good) using shrimp and salmon. Feel free to make your own twist on this spicy southern favorite!

Ingredients

  • 1 lb Fresh Salmon
  • 25 Raw, Deveined & peeled shrimp
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Onion
  • 2 Cloves of Garlic
  • 1 Cup spicy tomato sauce
  • 1 Cup Fra-diavolo sauce
  • 4 Tbs of Heavy whipping cream
  • 1/2 Box Angel Hair pasta (any type of pasta is ok)

Directions
– Season the salmon filet using black pepper, garlic powder, creole seasoning, Old Bay, Cayenne pepper, and Cajun blackened seafood seasoning. Once seasoned pop in the oven at 415 degrees. Let bake for 25-35 mins.
– Cut up the peppers, onion, and garlic then sauté over medium heat for 5 minutes in teaspoon of olive oil.
– While the veggies are sautéing, season the shrimp with the same spices as used for the salmon. Next toss the shrimp into the pan with the vegetables.
– Set the pasta to boil while the shrimp cook into the vegetables.
– In a small pot, combine the two sauces and the heavy cream. Stir while combining. Once to a low simmer, taste the sauce to make sure it has spice to your desire.
– Combine the sauce and the shrimp/vegetable mixture together. Mix well.
– Once the salmon is finished baking, either cut and combine into the mixture as well, or serve along side the pasta dish.
– Pair with your favorite veggie side, I chose broccoli.
– Lastly, pair with your favorite beer or cocktail and enjoy your quick “escape”!


Published by Claudette Gassler on August 11, 2020
Last Modified April 19, 2021
Tags:
Adults