Creole Jambalaya Recipe

If you’re craving a dish that bursts with bold flavors, heartwarming spices, and a perfect balance of textures, look no further than this Creole Jambalaya Recipe. It’s a true celebration of southern Louisiana cooking, where smoky Andouille sausage, tender shrimp, and a rich tomato-infused rice combine in one irresistible pot. This recipe is a wonderful way to bring a bit of Creole magic to your kitchen, offering a comforting meal that feels both festive and deeply satisfying. Whether it’s for a family dinner or a gathering with friends, this Creole Jambalaya Recipe is guaranteed to impress and delight.

Ingredients You’ll Need

This Creole Jambalaya Recipe shines because of its simple yet essential ingredients, each adding its own unique punch of flavor, texture, and color to the dish. From the spicy sausage to the fresh vegetables and the aromatic herbs and spices, it’s a perfect harmony of elements.

• Unsalted butter (2 tablespoons, divided): Adds richness and helps sauté the flavors beautifully without overpowering the dish.
• Andouille sausage (1 pound, sliced into ½-inch pieces): Delivers a smoky, spicy depth that is signature to Creole cooking.
• Celery (3 stalks, chopped about 1 cup): Gives a crisp, fresh texture and classic flavor base.
• Green bell pepper (1 small, chopped): Brings vibrant color and a sweet peppery note.
• Yellow onion (1 medium, chopped): Adds sweetness and complexity once sautéed.
• Garlic (2 cloves, minced): Infuses a punch of aromatic flavor, elevating the whole dish.
• Salt (1 teaspoon): Essential for seasoning and balancing flavors.
• Ground black pepper (1 teaspoon): Provides mild heat and sharpness.
• Dried thyme (1 teaspoon): Contributes a subtle earthy, herbal note.
• Dried oregano (½ teaspoon): Enhances the savory profile with a slight bitterness.
• Paprika (½ teaspoon): Offers smoky warmth and appealing color.
• Cayenne pepper (½ teaspoon): Adds a touch of spice that wakes the palate.
• Uncooked long-grain white rice (2 cups): The hearty base that soaks up all those incredible flavors.
• Tomato paste (2 tablespoons): Intensifies the tomato flavor and thickens the stew base beautifully.
• Chicken broth (4 ½ cups): Provides savory moisture and depth for cooking the rice perfectly.
• Whole canned tomatoes (28-ounce can, drained and crushed): Adds a bright, fresh tomato essence and vibrant red hue.
• Raw shrimp (1 pound, peeled and deveined): Offers a sweet, tender contrast to the smoky sausage.
• Scallions (4, sliced): Used as a fresh, slightly pungent garnish to finish the dish.

How to Make Creole Jambalaya Recipe

Step 1: Preheat the Oven

Begin by setting your oven to 350°F. This ensures that the jambalaya will cook evenly once it’s transferred from stovetop to oven, allowing the rice to tenderly soak up all those rich flavors.

Step 2: Cook the Sausage

Melt 1 tablespoon of butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the sliced Andouille sausage and cook it, stirring constantly, until it’s beautifully browned and sizzling—this should take about 7 to 9 minutes. Browning the sausage is key, as it builds a deep, smoky flavor and a bit of caramelized crust that enhances the whole dish. When ready, remove the sausage and set it aside for later.

Step 3: Sauté the Vegetables

Add the remaining butter to the pot. Once melted, toss in the chopped celery, green bell pepper, and yellow onion. Stir often as these gem vegetables soften, cooking for about 6 to 7 minutes until they become tender and fragrant. Then add the minced garlic and cook for an additional minute, being careful not to let it burn. This vegetable base is the heart of the Creole flavor, steering the dish toward that classic “holy trinity” taste.

Step 4: Season the Mixture

Reduce the heat to medium and sprinkle in the salt, black pepper, thyme, oregano, paprika, and cayenne pepper. Stir everything to combine and let the spices bloom in the warm pot for about a minute. This step wakes up the spices and creates a fragrant foundation for the jambalaya.

Step 5: Add Rice and Tomato Paste

Pour in the uncooked long-grain white rice along with the tomato paste. Stir constantly while cooking for about 3 minutes to toast the rice slightly and coat it in the rich tomato paste. This toasting adds a wonderful nuttiness to the rice and ensures each grain is evenly flavored.

Step 6: Build the Stew Base

Pour in the chicken broth and the crushed tomatoes, stirring all the while to deglaze the pot. This means you’re loosening those delicious browned bits stuck to the bottom, incorporating every scrap of flavor back into the dish. These liquids create the stew-like cooking environment that transforms the rice and ingredients into a cohesive and luscious jambalaya.

Step 7: Bring to a Boil and Add Proteins

Turn the heat up to high and add back the cooked sausage. Bring the mixture to a full boil, then gently stir in the raw shrimp and half of the sliced scallions. The shrimp will cook in the oven, absorbing the spices and juices while maintaining their tender bite.

Step 8: Bake the Jambalaya

Cover the pot tightly with an ovenproof lid or foil and transfer it to the preheated oven. Let it bake for about 30 minutes, which allows the rice to cook through thoroughly and soak up that deep, meaty tomato broth. This step is what really melds all the flavors into one harmonious dish.

Step 9: Rest and Serve

Once the baking time is up, remove the pot from the oven and let it rest, still covered, for 5 minutes. This gives the rice a chance to finish steaming and settle. When ready, garnish with the remaining scallions for a fresh, crisp finish before serving warm to your eager guests.

How to Serve Creole Jambalaya Recipe

Garnishes

Finishing your Creole Jambalaya Recipe with fresh scallions adds a pop of vibrant green color and a subtle oniony crunch that cuts through the richness. For an extra touch, you can sprinkle chopped parsley or a squeeze of fresh lemon juice to brighten the flavors even more.

Side Dishes

Serve this hearty jambalaya alongside simple sides like a crisp green salad, crusty French bread, or roasted vegetables to balance the bold flavors. Cornbread is always a beloved southern complement, soaking up every last bit of sauce.

Creative Ways to Present

For a festive twist, serve the jambalaya in individual mini Dutch ovens or cast iron skillets at the table. Alternatively, spoon it over a bed of creamy grits or even cauliflower rice for a gluten-free variation. Making it part of a buffet spread with pickled vegetables and hot sauce allows guests to customize their heat level.

Make Ahead and Storage

Storing Leftovers

Leftover jambalaya keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making it a fantastic next-day meal or packed lunch option.

Freezing

This Creole Jambalaya Recipe freezes well, too. Portion it into freezer-safe containers and freeze for up to 2 months. Be sure to leave a little headspace in the container as the rice will expand slightly when frozen.

Reheating

To reheat, thaw if frozen, then warm gently on the stovetop over medium-low heat with a splash of water or broth to bring back moisture. Stir occasionally and heat until warmed through, ensuring the shrimp and sausage remain tender and the rice fluffy.

FAQs

Can I make this Creole Jambalaya recipe spicy or mild?

Absolutely! You can adjust the amount of cayenne pepper to suit your heat preference, or swap Andouille sausage for a milder sausage if you want a gentler flavor profile. The dish is very adaptable to your spice comfort level.

What can I substitute for Andouille sausage?

If Andouille sausage isn’t available, smoked kielbasa or chorizo can be good alternatives, offering a smoky and flavorful experience that complements the Creole spices.

Is it necessary to bake the jambalaya in the oven?

Baking helps the rice cook evenly and absorb all the delicious liquids without burning. While you can simmer it on the stovetop, the oven method produces a more consistent texture and a beautiful melding of flavors.

Can I use brown rice instead of white rice?

Brown rice can be used but will require a longer cooking time and more liquid. It might be best to cook it separately and then combine with the other ingredients toward the end to maintain the right texture.

How do I know when the jambalaya is fully cooked?

The rice should be tender but not mushy, and the shrimp pink and opaque. The baked time of about 30 minutes is usually perfect but always check the texture of the rice before serving to ensure it’s done to your liking.

Final Thoughts

There’s something truly special about a homemade pot of Creole Jambalaya Recipe that brings people together and warms the soul. The mix of smoky sausage, succulent shrimp, and perfectly spiced rice creates a meal you’ll want to make again and again. So gather your ingredients, invite your loved ones, and dive into this beautiful taste of Creole tradition — it’s guaranteed to become a favorite in your kitchen too!

Creole Jambalaya Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

A classic Creole Jambalaya recipe featuring flavorful Andouille sausage, tender shrimp, and a medley of vegetables cooked with aromatic spices, simmered to perfection with rice in a rich tomato and chicken broth base, finished by baking for a comforting and hearty one-pot meal.

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Ingredients

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Proteins

• 1 pound Andouille sausage, sliced into ½-inch pieces
• 1 pound medium or large raw shrimp, peeled and deveined

Vegetables

• 3 stalks celery, chopped (about 1 cup)
• 1 small green bell pepper, chopped
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 scallions, sliced

Pantry & Spices

• 2 tablespoons unsalted butter, divided
• 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 ½ cups chicken broth
• 1 (28-ounce) can whole tomatoes, drained and crushed

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Instructions

1. Preheat the oven: Set your oven to 350°F to ensure even and thorough cooking of the jambalaya later in the process.
2. Cook the sausage: Melt 1 tablespoon of butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the sliced Andouille sausage and cook, stirring constantly, until browned, about 7 to 9 minutes. Remove the sausage and set it aside.
3. Sauté the vegetables: Add the remaining tablespoon of butter to the pot. When melted, add chopped celery, bell pepper, and onion. Stir frequently and cook until the vegetables are tender, about 6 to 7 minutes. Add minced garlic and cook for an additional minute, stirring constantly to avoid burning.
4. Season the mixture: Reduce heat to medium. Stir in salt, black pepper, dried thyme, oregano, paprika, and cayenne pepper. Cook until the spices become fragrant, approximately 1 minute, stirring continuously to combine flavors.
5. Add rice and tomato paste: Add uncooked long-grain white rice and tomato paste to the pot. Cook while stirring constantly to toast the rice and coat it fully with the tomato paste, about 3 minutes; this adds depth to the flavor and texture.
6. Build the stew base: Pour in chicken broth and crushed tomatoes, stirring well to deglaze the pot and scrape up any browned bits stuck to the bottom, enhancing flavor complexity.
7. Bring to a boil: Increase heat to high. Return the browned sausage to the pot and bring the entire mixture to a rolling boil. Stir in the peeled and deveined shrimp along with half of the sliced scallions, distributing evenly.
8. Bake the dish: Cover the pot with an ovenproof lid or tightly seal with foil. Transfer the pot to the preheated oven and bake until the rice is tender and has absorbed most of the liquid, approximately 30 minutes.
9. Rest and serve: Remove the pot from the oven and let the jambalaya stand, covered, for 5 minutes to allow flavors to meld and the rice to finish steaming. Garnish with the remaining sliced scallions before serving.

Notes

• Using an ovenproof Dutch oven or similar pot is essential for transferring the dish from stovetop to oven seamlessly.
• If you prefer a spicier dish, feel free to increase the cayenne pepper slightly.
• The resting time after baking helps the rice achieve optimal texture by absorbing residual moisture.
• You can substitute the Andouille sausage with another smoked sausage if unavailable, but authentic Andouille provides the best flavor.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Creole