Happy Mother’s Day to all the mamas! 💐😊💖 – Fur mamas count too 😉

It has been super chilly here the last few days! It felt like no better time to make a bowl of seafood, chicken sausage, veggies, rice, and smoky warm seasoning.

This jambalaya is so wonderful because it’s a one-pan delicious meal that’s complete with your protein, carbs, and veggies!

I hope it helps you warm up a bit this week before we get back into normal weather… It’s almost June! I’m ready for the heat ☀️

Recipe makes 4-6 servings


  • 1 tbsp ghee or olive oil
  • 8oz andouille chicken sausage, raw or pre-cooked
  • 1 lb shrimp, raw, deveined
  • 12oz scallops, raw, rinsed
  • 1 yellow onion, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 celery ribs, sliced
  • 4 green onions, thinly sliced, white & green parts separated
  • 4 garlic cloves, minced
  • 1 cup long-grain rice, dry
  • 1 14.5oz can diced tomatoes
  • 2 cups chicken bone broth
  • Creole seasoning:
    • 1 tsp smoked paprika powder
    • ¾ tsp dried thyme
    • ½ tsp dried oregano
    • ½ tsp dried basil
    • ½ tsp cayenne powder
    • ¼ tsp black pepper, ground
    • ¼ tsp salt
    • 2 bay leaves


  1. If chicken sausage is raw, bake it in a 400F oven for 20-25 minutes, flipping halfway through. Once done, slice into ¼-inch pieces. 
  2. Heat the ghee or olive oil in a large skillet over medium-high heat. Add the chicken sausage, onion, bell peppers, celery, and the whites of the green onions. Cook for 3-4 minutes or until the veggies begin to soften. Add the garlic, rice, and diced tomatoes. Mix to combine. Add the chicken broth and Creole seasoning, stir again.
  3. Bring mixture to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, or until most of the liquid is absorbed. Stir it occasionally as it cooks or the rice may settle and stick to the bottom of the pan. 
  4. Once done, add the shrimp and scallops. Mix to making sure they’re submerged. Let simmer for another 10 minutes or until the scallops are cooked through, mixing every couple minutes.
  5. Serve the jambalaya topped with the green parts of the green onions.