If you are craving a vibrant, hearty dish bursting with the flavors of the South, this Creole Jambalaya Recipe is an absolute must-try. It perfectly balances smoky Andouille sausage, tender shrimp, and a medley of fresh vegetables with fragrant spices, all simmered together into a comforting pot of rice goodness. Whether you’re feeding a crowd or looking for a soulful meal to savor, this recipe offers a taste experience that feels like a warm hug from New Orleans itself.
Ingredients You’ll Need
The beauty of this Creole Jambalaya Recipe lies in its simple yet carefully chosen ingredients. Each one plays a crucial role, from the smokiness of the sausage to the aromatic blend of spices and the fresh crunch of vegetables, creating a dish that is layered with flavor and pleasing textures.
- Unsalted butter (2 tablespoons, divided): Adds richness and helps develop deep flavors when sautéing.
- Andouille sausage (1 pound, sliced): A smoky, spicy sausage that forms the meaty backbone of the dish.
- Celery (3 stalks, chopped – about 1 cup): Provides freshness and a slight crunch.
- Green bell pepper (1 small, chopped): Brings vibrant color and a subtle sweetness.
- Yellow onion (1 medium, chopped): Offers sweetness that deepens with cooking.
- Garlic (2 cloves, minced): Gives a savory punch and aromatic depth.
- Salt (1 teaspoon): Enhances all the flavors without overpowering.
- Ground black pepper (1 teaspoon): Adds mild heat and complexity.
- Dried thyme (1 teaspoon): Provides herby earthiness typical in Creole dishes.
- Dried oregano (½ teaspoon): Adds subtle herbal undertones.
- Paprika (½ teaspoon): Gives a gentle smoky flavor and red hue.
- Cayenne pepper (½ teaspoon): Brings subtle spiciness for that authentic kick.
- Long-grain white rice (2 cups, uncooked): The heart of the dish, absorbing all the savory flavors.
- Tomato paste (2 tablespoons): Adds depth and tangy sweetness.
- Chicken broth (4 ½ cups): Creates the flavorful cooking liquid for the rice.
- Canned whole tomatoes (28-ounce, drained and crushed): Introduces a fresh, vibrant tomato component.
- Raw shrimp (1 pound, peeled and deveined): Delivers tender seafood sweetness.
- Scallions (4, sliced): Fresh garnish that adds brightness and crunch.
How to Make Creole Jambalaya Recipe
Step 1: Preheat Your Oven
Start by setting your oven to the correct temperature to ensure your jambalaya cooks evenly and the rice finishes perfectly. This step may seem minor but is essential for that classic texture and melding of flavors in the final dish.
Step 2: Brown the Andouille Sausage
In a large Dutch oven or ovenproof pot, melt 1 tablespoon of butter over medium-high heat. Add the sliced Andouille sausage and cook it, stirring often, until it’s beautifully browned and releases those smoky aromas, about 7 to 9 minutes. Once browned, remove the sausage and set it aside—this flavorful base will infuse everything later.
Step 3: Sauté the Vegetables
To the same pot, add the remaining butter. Once melted, toss in the chopped celery, green bell pepper, and onion. Cook these together, stirring frequently, until they soften and become fragrant, roughly 6 to 7 minutes. Then stir in the minced garlic and let it cook for about a minute to bring out its rich flavor without burning.
Step 4: Season It Right
Lower the heat to medium and sprinkle in the salt, black pepper, thyme, oregano, paprika, and cayenne pepper. Stir well and let the spices toast just enough to release their heavenly aromas, about one minute. This spice blend is the heart of the Creole flavor that makes this dish unforgettable.
Step 5: Toast the Rice and Stir in Tomato Paste
Add the uncooked rice and tomato paste to the pot, stirring constantly to coat the rice well and toast it slightly. This step, around 3 minutes, adds a wonderful nuttiness to the rice and deepens the tomato flavor, layering in more complexity before the liquid goes in.
Step 6: Add Broth and Tomatoes
Pour in the chicken broth along with the crushed tomatoes. Use your spoon to deglaze the pot, carefully scraping up any yummy browned bits from the bottom. These bits carry intense flavor into the rice, so don’t skip this step!
Step 7: Combine Sausage and Shrimp
Return the browned Andouille sausage to the pot and crank the heat up to high to bring the mixture to a boil. Once boiling, stir in the raw shrimp and half of the sliced scallions, letting them start to cook through while you prepare for the oven.
Step 8: Bake to Perfection
Cover the pot tightly with an ovenproof lid or foil and transfer it to your preheated oven. Bake for about 30 minutes, allowing the rice to absorb all the flavors and the shrimp to cook gently to tender perfection.
Step 9: Rest and Garnish
Remove your pot from the oven and let it sit, covered, for 5 minutes to finish steaming. This rest time helps the rice settle and flavors meld beautifully. Sprinkle the remaining scallions on top for a fresh, colorful finish just before serving.
How to Serve Creole Jambalaya Recipe
Garnishes
Garnishing your jambalaya with fresh sliced scallions adds a pop of green color and a subtle sharpness that balances the deep, smoky flavors. Consider a squeeze of fresh lemon or a handful of chopped parsley for added brightness and visual appeal.
Side Dishes
This Creole Jambalaya Recipe shines on its own, but pairing it with a crusty baguette or a crisp green salad can add wonderful texture contrasts. Creamy coleslaw or sautéed greens like kale or collards are traditional favorites that complement the rich flavors perfectly.
Creative Ways to Present
For a festive touch, serve your jambalaya in individual cast iron skillets or colorful bowls. You can even make it a buffet-style feast with bowls of garnishes like hot sauce, extra scallions, or shredded cheese so everyone can customize their plate just the way they like it.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen over time, making it an even tastier meal the next day.
Freezing
This Creole Jambalaya Recipe freezes well, too. Portion it out into freezer-safe containers and store for up to 3 months. Just be sure to thaw overnight in the fridge before reheating gently.
Reheating
Reheat your jambalaya slowly on the stovetop over low heat, adding a splash of broth or water if the rice feels dry. Alternatively, microwave in short bursts, stirring in between to warm it evenly.
FAQs
Can I use different types of sausage in this Creole Jambalaya Recipe?
Absolutely! While Andouille is traditional for its smoky spice, you can substitute with smoked sausage or even chorizo if you want a twist. Just make sure it has good flavor and some spice to complement the dish.
Is this recipe very spicy?
The recipe offers a nice kick from the cayenne and paprika, but you can easily adjust the heat by reducing or omitting the cayenne pepper. It still packs plenty of flavor without too much heat.
Can I make this recipe in a slow cooker?
You can adapt it for a slow cooker by browning the sausage and sautéing the vegetables first, then combining all ingredients except shrimp and cooking low for 3 to 4 hours. Add shrimp in the last 20 minutes to avoid overcooking.
What type of rice works best in Creole Jambalaya Recipe?
Long-grain white rice is best here as it stays separate and fluffy after cooking, soaking up the rich broth without getting mushy. Avoid short-grain or quick-cooking rice varieties for this dish.
Can I add other proteins to this jambalaya?
Definitely! Chicken thighs, or chunks of smoked turkey, pair wonderfully with the sausage and shrimp. Just brown the chicken first and add it along with the sausage in the cooking process.
Final Thoughts
There’s something incredibly satisfying about making and sharing this Creole Jambalaya Recipe. It’s a dish that brings warmth, bold flavors, and a bit of festive spirit to your table. Trust me, once you try it, you’ll want to make it again and again. Give it a go, invite some friends over, and savor the taste of Creole comfort in every delicious bite.
Print
Creole Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Creole
Description
This Creole Jambalaya recipe is a hearty and flavorful one-pot meal featuring smoky Andouille sausage, tender shrimp, and a medley of vegetables simmered with spices, rice, and tomatoes to create an authentic Louisiana classic. Perfect for family gatherings or a comforting weeknight dinner, this dish brings the vibrant taste of Creole cuisine right to your table.
Ingredients
Sausage & Vegetables
- 2 tablespoons unsalted butter, divided
- 1 pound Andouille sausage, sliced into ½-inch pieces
- 3 stalks celery, chopped (about 1 cup)
- 1 small green bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
Spices & Seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
Rice & Liquids
- 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
Seafood & Garnish
- 1 pound medium or large raw shrimp, peeled and deveined
- 4 scallions, sliced
Instructions
- Preheat Oven. Set your oven to 350°F (175°C) to ensure it is ready for baking the jambalaya later in the process.
- Brown 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 and flavorful, about 7 to 9 minutes. Remove the sausage from the pot and set aside.
- Sauté Vegetables. Add the remaining tablespoon of butter to the pot. Once melted, add the chopped celery, green bell pepper, and onion. Cook, stirring regularly, until the vegetables become tender, around 6 to 7 minutes. Then stir in the minced garlic and cook for about 1 minute more to release its aroma.
- Add Spices. Lower the heat to medium and stir in the salt, black pepper, dried thyme, dried oregano, paprika, and cayenne pepper. Cook the mixture until fragrant, about 1 minute, allowing the spices to bloom and enhance the dish’s flavor.
- Toast the Rice. Add the uncooked rice and tomato paste to the pot. Cook and stir constantly for about 3 minutes, ensuring the rice is well coated and lightly toasted, which adds depth to the texture and taste.
- Add Liquids and Tomatoes. Pour in the chicken broth and crushed canned tomatoes, stirring well to deglaze the pot and loosen any browned bits stuck to the bottom, which adds extra flavor.
- Combine Sausage and Shrimp. Increase the heat to high, return the cooked sausage to the pot, and bring the mixture to a boil. Then stir in the raw shrimp and half of the sliced scallions, integrating all the components.
- Bake the Jambalaya. Cover the pot with an ovenproof lid or aluminum foil. Transfer it carefully to the preheated oven and bake until the rice is tender and all flavors meld together, approximately 30 minutes.
- Rest and Garnish. Remove the pot from the oven and allow it to stand covered for 5 minutes to settle. Before serving, sprinkle the remaining fresh scallions on top for added color and freshness.
Notes
- You can substitute Andouille sausage with smoked sausage if unavailable, though Andouille brings unique smoky flavor.
- Ensure to peel and devein shrimp for the best texture and taste.
- If you prefer spicier jambalaya, increase cayenne pepper amount to taste.
- This dish can be made ahead and reheated; it often tastes better the next day as flavors meld.
- Use a heavy-bottomed ovenproof pot like a Dutch oven to prevent burning and ensure even cooking.
