Creole Jambalaya
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 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
Description
This jambalaya recipe starts by browning sliced andouille sausage to render fat and develop smoky flavor. Celery, green bell pepper, and onion are softened in butter, with minced garlic added to build aromatics. Seasonings including salt, black pepper, thyme, oregano, paprika, and cayenne pepper provide a traditional Creole spice foundation.
Uncooked long-grain white rice is toasted with tomato paste to add depth. Chicken broth and crushed canned tomatoes are added to create a rich cooking liquid. Raw shrimp and half the scallions are stirred in before covering and baking the mixture in a preheated oven until the rice is tender and shrimp is cooked through.
The final dish offers a harmony of smoky sausage, flavorful vegetables, mildly spicy seasonings, and tender shrimp. The use of long-grain rice keeps the texture fluffy without gumminess, essential for the authentic jambalaya experience.
Storing leftovers in an airtight container in the refrigerator for up to two days is recommended. Measure and prepare ingredients beforehand to streamline cooking. Adjust salt if necessary based on broth used.
Ingredients
- 2 tablespoons butter divided, unsalted
- 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 black pepper ground
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 cups long-grain white rice uncooked
- 2 tablespoons tomato paste
- 4 1/2 cups chicken broth
- 1 (28-ounces) whole tomatoes 28-ounce can, drained and crushed
- 1 pound Shrimp peeled and deveined, medium or large, raw
- 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.
Notes
- Use long-grain white rice for a fluffy texture; other rice types may result in gummy jambalaya.
- Prepare and chop all ingredients ahead for efficient cooking, especially crushing canned tomatoes.
- Adjust salt to taste as chicken stock can vary in saltiness.
- Store leftovers in an airtight container refrigerated for up to 2 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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