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
Scale
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.
