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Creole Jambalaya

Savory Creole Jambalaya That Warms the Soul

This Creole Jambalaya is a hearty, one-pot meal bursting with Andouille sausage, shrimp, and vegetables, offering a warm, comforting experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Creole, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Unsalted Butter Can substitute with olive oil for a dairy-free version.
  • 1 pound Andouille Sausage Substitute with kielbasa or turkey sausage for a lighter option.
  • 1 medium Yellow Onion Can substitute with shallots for a milder taste.
  • 2 stalks Celery No direct substitution.
  • 1 medium Green Bell Pepper Red or yellow bell peppers can be used.
For the Flavor
  • 3 cloves Garlic Use garlic powder in a pinch (1/4 teaspoon for each clove).
  • 1 teaspoon Salt Adjust according to the sodium content of broth used.
  • 1 teaspoon Ground Black Pepper Freshly ground is preferred for best flavor.
  • 1 teaspoon Dried Thyme Fresh thyme can be used, but three times as much is needed.
  • 1 teaspoon Dried Oregano No direct substitution.
  • 1 teaspoon Paprika Smoked paprika can enhance the taste profile.
  • 1/2 teaspoon Cayenne Pepper Adjust to taste or substitute with hot sauce.
For the Core
  • 1.5 cups Long-Grain White Rice Avoid short-grain or jasmine rice for fluffiness.
  • 2 tablespoons Tomato Paste Can substitute with crushed tomatoes if needed.
  • 1 can Whole Tomatoes Crushed tomatoes can be used in a similar quantity.
  • 4 cups Chicken Broth Vegetable broth works for a vegetarian version.
For the Protein
  • 1 pound Raw Shrimp Substitute with chicken for a different protein.
For Garnish
  • 2 stalks Scallions Chives can be a milder substitute.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Melt 1 tablespoon of unsalted butter in a large pot over medium-high heat. Brown the sliced Andouille sausage for about 7-9 minutes.
  3. Add remaining butter, chopped celery, green bell pepper, and diced yellow onion. Cook for 6-7 minutes until tender.
  4. Stir in minced garlic and cook for an additional minute.
  5. Add salt, ground black pepper, dried thyme, dried oregano, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  6. Incorporate long-grain white rice and tomato paste, stirring to coat the rice and lightly toast it for about 3 minutes.
  7. Pour in chicken broth and whole tomatoes, scraping the bottom of the pot.
  8. Increase heat to bring the mixture to a boil. Add raw shrimp and half of the sliced scallions, stirring gently to combine.
  9. Cover the pot and transfer to the preheated oven. Bake for about 30 minutes until rice is fully cooked.
  10. Remove from oven and let stand for 5 minutes before serving. Garnish with remaining scallions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use long-grain white rice for the best texture and adjust spices to your taste. Allow the dish to rest for improved flavor meld.

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