For a spicier dish, use hot Italian sausage or add a pinch of cayenne pepper to the tomato mixture. Feel free to substitute other types of seafood, such as crab meat or crawfish tails. If you don't have Italian-style stewed tomatoes, you can use regular stewed tomatoes and add a teaspoon of dried oregano and a teaspoon of dried basil to the tomato mixture. The jambalaya can be made ahead of time and reheated. The flavors will actually improve overnight! Serve with a crisp green salad and crusty Italian bread for a complete meal.
Jambalaya Deluxe
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING24 People
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VIEWS21
A symphony of the sea meets the land in this robust Jambalaya. Succulent seafood, tender chicken, and spicy sausage mingle in a rich tomato bath, served atop a bed of delicate angel hair pasta. A culinary adventure awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol65 mg
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Fiber4 g
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Protein24 g
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Saturated Fat2 g
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Sodium821 mg
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Sugar10 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and minced garlic. Cook, stirring occasionally, until the chicken is lightly browned and the garlic is fragrant, about 5-7 minutes.
02
Step
10 mins
Add the Italian sausage links to the pot. Cook, turning occasionally, until the sausages are firm enough to slice without falling apart, approximately 8-10 minutes. Remove the sausage from the pot and set aside to cool slightly. Once cool enough to handle, slice the sausages into 1/2-inch thick pieces, and return them to the pot.
03
Step
15 mins
In a blender or food processor, puree the stewed tomatoes, diced tomatoes, and tomato paste in batches until smooth. Carefully pour the tomato mixture into the pot with the chicken and sausage. Stir in the crab and shrimp boil seasoning. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally.
04
Step
10 mins
Add the littleneck clams and mussels to the pot. Cover and simmer for another 10 minutes, or until the clams and mussels have opened. Discard any clams or mussels that do not open.
05
Step
5 mins
Stir in the shrimp and bay scallops. Simmer for an additional 5 minutes, or until the shrimp are pink and opaque and the scallops are cooked through.
06
Step
10 mins
Remove the jambalaya from the heat and allow it to stand, covered, for 10 minutes to allow the flavors to meld.
07
Step
5 mins
While the jambalaya is resting, bring a large pot of lightly-salted water to a rolling boil. Add the angel hair pasta and cook according to package directions, usually 4-5 minutes, or until al dente. Drain the pasta well in a colander.
08
StepTo serve, divide the angel hair pasta among bowls and top with a generous portion of the jambalaya. Garnish with fresh parsley and a sprinkle of crushed red pepper flakes, if desired.
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Marlin Heathcote
Jun 20, 2025I added a bit of white wine to the tomato sauce for extra flavor.
Shemar Hills
Jun 7, 2025Next time, I'll make a double batch!
Clinton Deckow
May 8, 2025The seafood combination is perfect. It's a bit of work, but totally worth it.
Kacey Upton
Apr 20, 2025This recipe is amazing! My family loved it.