Creole Jambalaya
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
452 kcal
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Course
Main Course, Dinner
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Cuisine
American
Creole Jambalaya
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This hearty Creole Jambalaya recipe combines sausage, shrimp, veggies and rice with the bold flavors of Cajun spices and creole seasoning. Loaded with bold flavor, this classic New Orleans one-pot meal is a lot easier to make than you may think!
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Ingredients
- 2 tablespoons unsalted butter divided
- 1 pound andouille sausage cut into ½-inch-thick slices
- 3 talks celery chopped (about 1 cup)
- 1 small green bell pepper chopped
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 cups uncooked long-grain white rice
- 2 tablespoons tomato paste
- 4 1/2 cups chicken broth
- 1 (28-ounces) 28-ounce can whole tomatoes, drained and crushed
- 1 pound medium or large raw shrimp peeled and deveined
- 4 scallions sliced
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high. Add the sausage, and cook, stirring constantly, until browned, 7 to 9 minutes
- Add the remaining 1 tablespoon butter to the pot. When melted add the celery, bell pepper, and onion and cook stirring often, until tender, about 6-7 minutes. Add the garlic, and cook, stirring often, for about a minute.
- Reduce the heat to medium, and add the salt, pepper, thyme, oregano, paprika, and cayenne pepper; cook, stirring constantly, until aromatic, about 1 minute.
- Add the rice and tomato paste, and cook, stirring constantly, until toasted, about 3 minutes.
- Add the broth and the tomatoes, stirring to loosen browned bits from bottom of the pot.
- Increase the heat to high and bring to a boil. Stir in the shrimp and half of the scallions. Cover and bake in the preheated oven until the rice is tender, about 30 minutes.
- Remove from the oven and let stand 5 minutes. Sprinkle with the remaining scallions just before serving.
Equipments used:
Notes
- It’s important to use the right type of rice which is long-grain white rice. Using short-grain or even Jasmine rice (which is a softer than white rice) can result in gummy rice instead of fluffy rice.
- Measure and chop all of the ingredients ahead of time so that you can easily add them while cooking, especially the tomatoes which take a bit longer to crush than I expected.
- Personally, I felt that the rice was a bit low in salt, although I used regular chicken stock (not low-sodium). I suggest adding more than the 1 teaspoon the recipe calls for.
- It’s important to use the right type of rice which is long-grain white rice. Using short-grain or even Jasmine rice (which is a softer than white rice) can result in gummy rice instead of fluffy rice.
- Store leftovers in an air tight container in the refrigerator for 2 days.
Nutrition Information
Show Details
Calories
452kcal
(23%)
Carbohydrates
42g
(14%)
Protein
27g
(54%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
150mg
(50%)
Sodium
1359mg
(57%)
Potassium
568mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
458IU
(9%)
Vitamin C
11mg
(12%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 150mg | 50% |
| Sodium | 1359mg | 57% |
| Potassium | 568mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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