Go Back
–+ servings
Creole Jambalaya

Savory Creole Jambalaya Bursting with Flavor and Comfort

This Creole Jambalaya is a one-pot meal filled with smoky sausage, tender shrimp, and vibrant spices, perfect for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Creole
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Unsalted Butter or olive oil as an alternative
  • 12 ounces Andouille Sausage or kielbasa as a substitute
  • 1 cup Celery diced
  • 1 cup Green Bell Pepper diced
  • 1 cup Yellow Onion chopped
  • 3 cloves Garlic minced
  • 1 teaspoon Salt adjust based on broth
  • 1 teaspoon Ground Black Pepper or white pepper
  • 1 teaspoon Dried Thyme substitute with Italian seasoning
  • 1 teaspoon Dried Oregano or basil as an option
  • 1 tablespoon Paprika smoky is preferred
  • 1/2 teaspoon Cayenne Pepper adjust to taste
Main Ingredients
  • 1 cup Long-Grain White Rice avoid short-grain
  • 2 tablespoons Tomato Paste for depth and color
  • 4 cups Chicken Broth or vegetable broth
  • 14.5 ounces Canned Whole Tomatoes or crushed fresh tomatoes
  • 1 pound Shrimp peeled and deveined
  • 1/2 cup Scallions chopped, for garnish

Equipment

  • large pot
  • Dutch oven

Method
 

Cooking Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Melt 1 tablespoon of unsalted butter in a large pot over medium-high heat. Add the andouille sausage and cook until browned, about 7-9 minutes.
  3. Add the remaining tablespoon of butter, celery, green bell pepper, and yellow onion. Sauté for 6-7 minutes until vegetables are tender.
  4. Stir in minced garlic and cook for about 1 minute. Add salt, black pepper, thyme, oregano, paprika, and cayenne pepper, stirring for 1 minute.
  5. Incorporate long-grain white rice and tomato paste, cooking for an additional 3 minutes while stirring.
  6. Pour in chicken broth and add canned whole tomatoes, scraping the bottom of the pot.
  7. Increase heat to bring to a boil. Gently fold in shrimp and half of the chopped scallions.
  8. Cover the pot and transfer it to the oven. Bake for 30 minutes.
  9. After 30 minutes, remove from oven and let sit for 5 minutes.
  10. Garnish with remaining scallions and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best results, pre-chop ingredients and monitor heat levels while cooking. Allow the jambalaya to rest after baking for improved flavor and texture.

Tried this recipe?

Let us know how it was!