Traditional jambalaya often includes seafood due to New Orleans’ proximity to the water. Shrimp and lobster are typical additions, which can be added here as well. To add the shrimp, cook them on their own until pink, then reserve the chicken and sausage until you add the rice. Since this jambalaya is non-traditional, you might also consider other seafood options. Scallops go well with sweet potatoes and can be roasted immediately after browning the chicken and added back to jambalaya with rice. Clams and mussels are also great options, and can be added in the last 5-10 minutes of boiling rather than searing them beforehand. If you’re a fan of fishing and want to enjoy a seafood-rich jambalaya meal, we recommend using a combination of shrimp, scallops and clams and replacing the chicken broth with vegetable broth. Or, if you’re feeling like a chef, do like Paul Prudhomme and make your own stock from shrimp shells.