If you have ever dreamed of capturing the vibrant and soulful flavors of New Orleans right in your own kitchen, this Creole Jambalaya Recipe is just what you need. It’s a hearty, comforting dish that brings together spicy Andouille sausage, tender shrimp, and a medley of colorful vegetables all simmered with fragrant spices and long-grain rice. The layers of smoky, savory, and slightly tangy flavors meld into a one-pot wonder you’ll want to make again and again. Trust me, once you try this dish, it’s like having a little Mardi Gras celebration on your dinner table.
Ingredients You’ll Need
This Creole Jambalaya Recipe is wonderfully simple to make because it uses straightforward ingredients that each play a crucial role in building depth and character. From the spicy Andouille sausage to the rich chicken broth and fresh shrimp, every component adds a burst of flavor, texture, or color that elevates the dish.
- Unsalted butter, 2 tablespoons: Provides richness and a perfect base to sauté the sausage and vegetables.
- Andouille sausage, 1 pound: Adds a smoky, spicy punch essential to authentic jambalaya.
- Celery, 3 stalks (about 1 cup), chopped: Gives a crunchy texture and fresh earthy notes.
- Green bell pepper, 1 small, chopped: Offers a sweet and slightly tangy flavor with vibrant color.
- Yellow onion, 1 medium, chopped: Caramelizes to add sweetness and depth.
- Garlic, 2 cloves, minced: Brings aromatic warmth and a subtle bite.
- Salt, 1 teaspoon: Enhances all the flavors in the pot.
- Ground black pepper, 1 teaspoon: Adds a mild heat and woodsy aroma.
- Dried thyme, 1 teaspoon: Adds a hint of herbal complexity.
- Dried oregano, ½ teaspoon: Brings a slightly bitter and minty undertone.
- Paprika, ½ teaspoon: Seeds the dish with smokiness and vibrant red tones.
- Cayenne pepper, ½ teaspoon: Injects just the right amount of spicy heat.
- Long-grain white rice, 2 cups uncooked: Absorbs all the wonderful juices and flavors while keeping a fluffy texture.
- Tomato paste, 2 tablespoons: Intensifies the tomato flavor and adds a rich, tangy base.
- Chicken broth, 4 ½ cups: Provides a flavorful liquid foundation to simmer everything together.
- Whole tomatoes, 1 (28-ounce) can, drained and crushed: Adds natural sweetness and a fresh tomato character.
- Raw shrimp, 1 pound, peeled and deveined: Brings tenderness and subtle sweetness to balance the sausage.
- Scallions, 4, sliced: Freshens it all up with a mild onion flavor and color garnish.
How to Make Creole Jambalaya Recipe
Step 1: Preheat Oven
Start by preheating your oven to 350°F. This will ensure that after you’ve combined all the ingredients, the dish bakes evenly and the rice cooks perfectly through without getting mushy.
Step 2: Cook the Sausage
In a large Dutch oven or ovenproof pot, melt 1 tablespoon of unsalted butter over medium-high heat. Add your sliced Andouille sausage and sauté it while stirring until the slices turn nicely browned, about 7 to 9 minutes. This step is critical because browning the sausage unlocks its smoky flavor and caramelized texture. Once cooked, remove the sausage from the pot and set aside.
Step 3: Sauté the Vegetables
Next, add the remaining tablespoon of butter to the pot. When melted, toss in the chopped celery, green bell pepper, and yellow onion. Stir the vegetables often, letting them soften until tender — about 6 to 7 minutes. Then add the minced garlic and cook for an additional minute. The tender veggies create the classic Creole base with their sweet and savory flavors.
Step 4: Season the Mixture
Lower the heat to medium and sprinkle in salt, ground black pepper, dried thyme, oregano, paprika, and cayenne pepper. Stir consistently for about a minute so the spices bloom and release their fragrant aromas—this is where the heart of the jambalaya’s flavor really starts to develop.
Step 5: Add Rice and Tomato Paste
Stir the uncooked long-grain rice and tomato paste into the pot. Keep the rice moving constantly for about 3 minutes, allowing it to toast lightly and become well-coated. Toasting the rice adds a subtle nuttiness that enhances the overall dish.
Step 6: Build the Stew Base
Pour in the chicken broth and crushed canned tomatoes. Stir to deglaze the pot, scraping up any browned bits stuck to the bottom. These bits are flavor gold, so make sure you don’t miss them. This liquid mixture will cook the rice and marry all the savory notes into one delicious stew.
Step 7: Bring to a Boil
Add the cooked Andouille sausage back into the pot, turn the heat up to high, and bring everything to a gentle boil. Once boiling, stir in the peeled and deveined shrimp and half of the sliced scallions. This way, the shrimp will gently poach in the simmering liquid, becoming perfectly tender.
Step 8: Bake the Dish
Cover the pot with an ovenproof lid or foil, then transfer it to the preheated oven. Bake for about 30 minutes until the rice is tender and has absorbed all those rich flavors. This slow oven cooking really lets all the ingredients harmonize beautifully.
Step 9: Rest and Serve
Remove the jambalaya from the oven and let it stand, still covered, for 5 minutes. This resting time allows the rice to finish steaming and settle. Garnish with the remaining scallions for a fresh, crisp contrast and an extra pop of color. Your homemade Creole Jambalaya Recipe is now ready to enjoy!
How to Serve Creole Jambalaya Recipe
Garnishes
Garnishing jambalaya with sliced scallions is a classic choice that adds brightness and a subtle crunch. You might also consider a sprinkle of fresh parsley or a squeeze of lemon juice to balance the savory, smoky notes and add a lively freshness that wakes up the palate.
Side Dishes
Creole jambalaya is a complete meal on its own, but you can elevate the experience with sides like a crisp green salad or some crusty French bread to soak up those wonderful juices. For a true Louisiana feast, serve it alongside coleslaw or cornbread for dash of sweet and tangy contrast.
Creative Ways to Present
If you’re hosting friends, consider serving the jambalaya in individual cast iron skillets or rustic bowls for an authentic feel. Another fun idea is to scoop it into hollowed-out bell peppers or tomatoes for a colorful, edible presentation that makes the meal feel special and festive.
Make Ahead and Storage
Storing Leftovers
Leftover Creole Jambalaya Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its fresh flavors and moisture. It’s perfect for reheating as a quick, comforting meal on busy days.
Freezing
You can freeze jambalaya for up to 2 months without losing much of its flavor or texture. Make sure to cool it completely before transferring to freezer-safe containers or heavy-duty freezer bags. Label the containers with the date to keep track of freshness for future tasty meals.
Reheating
For best results, thaw frozen jambalaya overnight in the refrigerator. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Adding a splash of broth or water helps to loosen it up and keeps the rice fluffy instead of drying out.
FAQs
Can I make this Creole Jambalaya Recipe vegetarian?
Absolutely! Simply swap the Andouille sausage and shrimp for hearty vegetables like mushrooms, zucchini, or even smoked tofu. Use vegetable broth instead of chicken broth, and adjust the seasoning to maintain that signature Creole flavor. It will still be wonderfully satisfying.
What kind of sausage is best for jambalaya?
Traditional Creole jambalaya calls for Andouille sausage, a smoked sausage with a spicy kick that brings depth to the dish. If you can’t find Andouille, smoked kielbasa or chorizo are good substitutes, but try to keep the smoky quality intact.
Is jambalaya spicy? Can I adjust the heat?
Jambalaya typically has a mild to moderate heat level from spices like cayenne pepper and Andouille sausage. If you prefer less spice, reduce or omit the cayenne pepper. Conversely, if you love heat, add extra cayenne or hot sauce to taste. It’s quite flexible!
Can I use brown rice instead of white rice in this recipe?
You can, but brown rice takes longer to cook and absorbs liquid differently, so cooking times will need to be adjusted. It’s best to parboil the brown rice first or prepare it separately before combining with the rest of the ingredients to ensure even cooking.
How do I know when the jambalaya rice is perfectly cooked?
The rice is done when it’s tender but not mushy, having absorbed the rich flavors and liquid. After baking for about 30 minutes, test the rice by tasting a small spoonful. If it’s slightly firm, give it a few extra minutes in the oven. Resting the dish after baking also helps finish the cooking gently.
Final Thoughts
This Creole Jambalaya Recipe is a heartwarming dish filled with bold flavors, vibrant colors, and that unmistakable spirit of Louisiana cooking. It’s one of those meals that brightens up any night, whether served for an everyday family dinner or a festive gathering. Dive into this recipe, savor every bite, and let a taste of New Orleans fill your kitchen with warmth and joy.
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Creole Jambalaya Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
A classic Creole Jambalaya recipe featuring smoky Andouille sausage, tender shrimp, and a vibrant mix of vegetables and spices, simmered with rice in a flavorful tomato and chicken broth base and finished by baking for perfectly cooked rice and melded flavors.
Ingredients
Sausage and 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
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
Rice and 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
Shrimp and Garnish
- 1 pound medium or large raw shrimp, peeled and deveined
- 4 scallions, sliced
Instructions
- Preheat the oven: Preheat your oven to 350°F to ensure even cooking of the jambalaya during baking.
- Cook the 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 while stirring constantly until browned, about 7 to 9 minutes. Remove the sausage from the pot and set it aside.
- Sauté the vegetables: Add the remaining 1 tablespoon butter to the pot. Once melted, add chopped celery, green bell pepper, and onion. Cook while stirring frequently until the vegetables are tender, about 6 to 7 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Season the mixture: Lower the heat to medium. Add salt, ground black pepper, dried thyme, dried oregano, paprika, and cayenne pepper. Stir and cook until the spices become fragrant, about 1 minute.
- Add rice and tomato paste: Stir in the uncooked rice and tomato paste. Cook and stir constantly to toast the rice and evenly coat it, about 3 minutes.
- Build the stew base: Pour in the chicken broth and crushed tomatoes. Stir well to deglaze the pot and lift any browned bits from the bottom, which adds flavor.
- Bring to a boil with sausage and shrimp: Increase heat to high. Return the browned sausage to the pot and bring the mixture to a boil. Then stir in the shrimp and half of the sliced scallions.
- Bake the jambalaya: Cover the pot with an ovenproof lid or tightly with foil. Transfer the pot to the preheated oven and bake for approximately 30 minutes, or until the rice is tender and the liquid is absorbed.
- Rest and garnish: Remove the pot from the oven and let the jambalaya rest, covered, for 5 minutes. Garnish with the remaining sliced scallions before serving to add a fresh element.
Notes
- Use a heavy Dutch oven or an oven-safe pot to easily transition from stovetop to oven.
- The Andouille sausage adds authentic smoky flavor, but you can substitute with smoked sausage if unavailable.
- Adjust the cayenne pepper amount to control the heat level of the dish.
- Allowing the jambalaya to rest after baking helps the rice finish absorbing any remaining liquid for better texture.
- For a gluten-free version, verify that your sausage and broth contain no gluten additives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Creole
