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
Scale
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
