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5.0 from 21 votes

Creole Jambalaya

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! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8 servings
Calories: 452 kcal
Course: Main Course , Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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
  3. 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.
  4. Reduce the heat to medium, and add the salt, pepper, thyme, oregano, paprika, and cayenne pepper; cook, stirring constantly, until aromatic, about 1 minute.
  5. Add the rice and tomato paste, and cook, stirring constantly, until toasted, about 3 minutes.
  6. Add the broth and the tomatoes, stirring to loosen browned bits from bottom of the pot.
  7. 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.
  8. Remove from the oven and let stand 5 minutes. Sprinkle with the remaining scallions just before serving.

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

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

% 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.