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.
Ingredients
Scale
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
Instructions
- Preheat the oven: Set your oven to 350°F to ensure even and thorough cooking of the jambalaya later in the process.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
