Vijaya Selvaraju's One Pot Canadian Seafood Jambalaya

Vijaya Selvaraju

Enjoy the warmth of One Pot Seafood Jambalaya with a Canadian twist as Vijaya Selvaraju leads you through our recipe. This dish features spicy sausages and diced tomatoes and is enhanced with Canadian shrimp and scallops. It's an ideal choice for chilly nights, offering a comforting blend of Creole and Canadian flavours in a quick, easy-to-follow recipe.

Check out the full recipe below:

  • Prep time: 15 minutes

  • Cook time: 30–35 minutes

  • Primary ingredient: Scallops

  • Serves: 6–8

  • Find more: 4-6, Dinner, 6-8


  • 16–20 pieces Canadian cold water shrimp, raw, deveined (300 g / 0.66 lb)
  • 113 g (¼ lb) Canadian Bay scallops
  • ½ tsp (3 g) salt
  • 3 tbsp (45 ml) olive oil, divided
  • 2 Andouille sausage, sliced (200 g / 0.44 lb each; 400 g / 0.9 lb total)
  • 1 medium onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 stalk celery, sliced
  • 3 cloves garlic, chopped
  • 2 tsp (10 g) smoked paprika
  • 1 tsp (5 g) fresh thyme, chopped
  • 1 tsp (5 g) chili powder
  • 1 dried bay leaf
  • 1 can (796 ml / 28 fl oz) diced tomatoes
  • 1 can (398 ml) seafood stock
  • 1½ cups (300 g) converted long grain rice
  • 1 tbsp (4 g) parsley, chopped


  1. Clean and peel shrimp. Pat shrimp and scallops dry and season with salt.
  2. In a Dutch oven or large lidded pot, heat 1 tbsp olive oil over medium heat. Add sausage slices and cook until seared, remove and set aside.
  3. To the same pot, add another 1 tbsp of olive oil and sauté shrimp until just pink; about 1–2 minutes. Remove and set aside.
  4. Repeat process with scallops until they just start to turn opaque.
  5. Reduce heat to medium-low. Add 1 tbsp olive oil, onion, pepper, celery, garlic, smoked paprika, thyme, chili powder, and bay leaf. Cook until onions are translucent; 3–4 minutes.
  6. Add diced tomatoes, seafood stock, and rice. Increase heat to medium, cover, and bring to a boil.
  7. Reduce heat to medium-low and add shrimp, scallops, and sausage. Cover, stirring occasionally, and cook for 15–20 minutes or until rice is tender. Remove bay leaf before serving.
  8. Garnish with fresh chopped parsley and serve with cornbread if desired.
Vijaya Selvaraju 2

About Vijaya Selvaraju

Vijaya Selvaraju is an adventurous and dynamic self-taught cook from Toronto. Born in Chennai, India, Vijaya and her family lived in Cameroon before moving to Canada. She’s been making her mark on Canadian television since she was eight years old, appearing on Video and Arcade Top 10, TVO Kids and as a guest panelist on MTV Canada.1

Choose Canadian Seafood White Icon Scallops

Health Benefits of Scallops

  • Fetal Development & Blood Health: Scallops are a source of folate and vitamin B12, which are essential for red blood cell formation and the normal early development of the fetal brain and spinal cord.
  • Energy & Bone Maintenance: As a source of B vitamins, phosphorous, and magnesium, scallops may support energy metabolism, tissue formation, and the maintenance of strong bones and teeth.
  • Immune Support & Antioxidant Protection: As a source of zinc and selenium, scallops may help maintain normal skin, bolster the immune system, and offer potent antioxidant properties to defend against oxidative stress.