Creole Jambalaya

4.50 from 10 reviews

This hearty Creole Jambalaya recipe combines sausage, shrimp, veggies and rice with the bold flavors of Cajun spices and creole seasoning. Loaded with bold flavor, this classic New Orleans one-pot meal is a lot easier to make than you may think!

Course Dinner, Main Course

Cuisine American, Cajun, Creole

Keyword Creole jambalaya, Creole Jambalaya recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 452kcal

Author Chef Kathy McDaniel

Equipment

Dutch Oven 7.5 Qt

Ingredients

2 tablespoons unsalted butter divided
1 pound Andouille sausage cut into ½-inch-thick slices
3 stalks celery chopped (about 1 cup)
1 small green bell pepper chopped
1 medium yellow onion chopped
2 cloves garlic minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon cayenne pepper
2 cups uncooked long-grain white rice
2 tablespoons tomato paste
4 1/2 cups chicken broth
1 (28-ounces) 28-ounce can whole tomatoes, drained and crushed
1 pound medium or large raw shrimp peeled and deveined
4 scallions sliced

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high. Add the sausage, and cook, stirring constantly, until browned, 7 to 9 minutes
Add the remaining 1 tablespoon butter to the pot. When melted add the celery, bell pepper, and onion and cook stirring often, until tender, about 6-7 minutes. Add the garlic, and cook, stirring often, for about a minute.
Reduce the heat to medium, and add the salt, pepper, thyme, oregano, paprika, and cayenne pepper; cook, stirring constantly, until aromatic, about 1 minute.
Add the rice and tomato paste, and cook, stirring constantly, until toasted, about 3 minutes.
Add the broth and the tomatoes, stirring to loosen browned bits from bottom of the pot.
Increase the heat to high and bring to a boil. Stir in the shrimp and half of the scallions. Cover and bake in the preheated oven until the rice is tender, about 30 minutes.
Remove from the oven and let stand 5 minutes. Sprinkle with the remaining scallions just before serving.

Notes

Measure and chop all of the ingredients ahead of time so that you can easily add them while cooking, especially the tomatoes which take a bit longer to crush than I expected.
Personally, I felt that the rice was a bit low in salt, although I used regular chicken stock (not low-sodium). I suggest adding more than the 1 teaspoon the recipe calls for.
It’s important to use the right type of rice which is long-grain white rice. Using short-grain or even Jasmine rice (which is a softer than white rice) can result in gummy rice instead of fluffy rice.
Store leftovers in an air tight container in the refrigerator for 2 days.

Nutrition