If you’re craving a dish that bursts with bold flavors, hearty textures, and a little Southern charm, then look no further than this sensational Creole Jambalaya Recipe. This beloved classic blends smoky Andouille sausage, tender shrimp, and a vibrant mix of fresh vegetables and spices, all simmered to perfection with rice in a rich tomato and broth base. Every spoonful tells a story of Louisiana’s culinary heart, bringing warmth and comfort to your table with just the right kick of spice. Trust me, once you try this Creole Jambalaya Recipe, it’ll quickly become a staple in your dinner rotation.
Ingredients You’ll Need
Simple, fresh ingredients come together effortlessly to create a dish packed with layers of flavor, texture, and beautiful color. Each component, from the garlic to the smoked sausage, plays an integral role in building the perfect Creole Jambalaya Recipe you’ll want to savor again and again.
- Unsalted butter (2 tablespoons, divided): Adds a creamy richness and helps develop those deep, caramelized flavors.
- Andouille sausage (1 pound, sliced): Brings a smoky, spicy depth that’s central to traditional jambalaya.
- Celery (3 stalks, chopped): Provides a subtle crunch and fresh herbal notes balancing the richness.
- Green bell pepper (1 small, chopped): Offers a slight sweetness and vibrant green color.
- Yellow onion (1 medium, chopped): Builds a savory foundation with its natural sweetness.
- Garlic (2 cloves, minced): Infuses every bite with aromatic warmth and zest.
- Salt (1 teaspoon): Enhances and unifies all the flavors.
- Ground black pepper (1 teaspoon): Adds a gentle, earthy heat.
- Dried thyme (1 teaspoon): Brings herbal complexity essential in Creole cooking.
- Dried oregano (½ teaspoon): Offers a hint of woodsy fragrance.
- Paprika (½ teaspoon): Imparts color and mild smokiness.
- Cayenne pepper (½ teaspoon): Lights things up with a subtle kick.
- Long-grain white rice (2 cups, uncooked): Absorbs those luscious spices and juices perfectly.
- Tomato paste (2 tablespoons): Concentrates tomato flavor for rich depth.
- Chicken broth (4 ½ cups): Creates a savory, moist cooking environment.
- Whole tomatoes (1 can, 28 ounces, drained and crushed): Freshens up the dish with a bright, tangy essence.
- Raw shrimp (1 pound, peeled and deveined): Adds tender seafood sweetness to balance the smoky sausage.
- Scallions (4, sliced): Provide a fresh, crisp garnish and burst of color.
How to Make Creole Jambalaya Recipe
Step 1: Prepare Your Oven and Gather Your Ingredients
Start by preheating your oven to the right temperature—this sets the stage for evenly cooking the jambalaya in the final step. Having your ingredients prepped and ready to go will keep the process smooth and fun.
Step 2: Brown the Andouille Sausage
Melt 1 tablespoon of butter in a large Dutch oven or an ovenproof pot over medium-high heat. Add the sliced Andouille sausage, stirring constantly as it browns beautifully. This step releases the sausage’s smoky, spicy oils, enriching the whole pot. After about 7 to 9 minutes, remove the sausage and set it aside so you can cook the veggies next.
Step 3: Sauté the Vegetables
Add the remaining butter to the pot, letting it melt before tossing in chopped celery, green bell pepper, and yellow onion. Stir these around as they soften and become fragrant—this usually takes 6 to 7 minutes. When the veggies are tender, add the minced garlic and cook for another minute, stirring to prevent burning. This blend of the “holy trinity” veggies is key to that classic Creole flavor base.
Step 4: Spice It Up
Turn the heat to medium and sprinkle in the salt, black pepper, thyme, oregano, paprika, and cayenne pepper. Stir and cook for a minute or so until the spices release their full aroma. These seasonings bring out that unmistakable Creole personality in your dish.
Step 5: Toast the Rice and Add Tomato Paste
Now for a little technique: stir in the uncooked rice and tomato paste, continually moving it around for about 3 minutes. This toasting step helps the rice absorb flavors better and keeps it from sticking, while the tomato paste deepens the dish’s color and taste.
Step 6: Add Liquids and Tomatoes
Pour in the chicken broth and the crushed tomatoes, scraping the bottom of the pot to lift any browned bits—these bits pack serious flavor. Stir everything well to combine all those wonderful ingredients.
Step 7: Bring It All Together with Sausage and Shrimp
Turn the heat up to high, return the browned sausage to the pot, and bring the mixture to a rolling boil. Once boiling, gently stir in the shrimp and half of your sliced scallions. This ensures the seafood cooks evenly and adds freshness from the green garnish right inside the pot.
Step 8: Bake the Jambalaya
Cover the pot with an ovenproof lid or foil, then pop it into your preheated oven. Let it bake until the rice is tender and has soaked up all the flavorful liquid, which takes about 30 minutes. The oven finish helps meld flavors beautifully and creates that ideal texture.
Step 9: Let It Rest and Garnish
Once done, carefully remove the pot and let your jambalaya rest, still covered, for 5 minutes. This resting step lets the steam gently finish cooking the rice and helps flavors settle. Before serving, sprinkle the remaining scallions on top for an inviting pop of color and freshness.
How to Serve Creole Jambalaya Recipe
Garnishes
To really elevate your Creole Jambalaya Recipe, fresh scallions are an absolute must for garnish. They add a refreshing crunch and vibrant green color that contrasts beautifully with the warm, deeply seasoned rice mixture. Some folks also love a squeeze of lemon or a sprinkle of chopped fresh parsley for brightness and visual appeal.
Side Dishes
This dish stands tall on its own, but pairing your jambalaya with a side of buttery cornbread or a crisp green salad adds a wonderful balance. Cornbread brings a subtle sweetness that complements the spices, while a crunchy salad refreshes the palate between bites.
Creative Ways to Present
For a fun twist, try serving your Creole Jambalaya Recipe in individual cast iron skillets or hollowed-out bell peppers for an eye-catching presentation. Or, set up a buffet-style spread with toppings like hot sauce, chopped scallions, and shredded cheese so everyone can customize their plate. The vibrant colors of the dish also make it a perfect centerpiece for festive gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Creole Jambalaya Recipe leftovers into airtight containers and keep them in the refrigerator for up to 4 days. The flavors actually deepen over time, making your next meal even more delicious.
Freezing
This jambalaya freezes beautifully, making it a fantastic meal prep option. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge before reheating.
Reheating
To reheat, warm your jambalaya gently on the stove over medium heat, stirring occasionally and adding a splash of broth or water if it seems dry. Alternatively, microwave in short intervals, stirring between to ensure even heat. This method keeps the texture just right without overcooking the shrimp.
FAQs
Can I use a different type of sausage for Creole Jambalaya Recipe?
Absolutely! While Andouille sausage is traditional and provides a signature smoky flavor, you can substitute with smoked kielbasa or chorizo if you prefer. Just keep in mind the spice level and flavor profile when making swaps.
Is it necessary to bake the jambalaya in the oven?
Baking the jambalaya helps the rice cook evenly and allows the flavors to meld together beautifully. However, if you don’t have an ovenproof pot, you can simmer it on the stovetop with a tight lid at low heat, but watch carefully to prevent scorching.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you check that your sausage and chicken broth don’t contain any gluten-based additives. Most Andouille sausages are gluten-free, but it’s always good to check the label.
What’s the best way to reheat leftovers without drying out the shrimp?
Reheat gently on the stove with a splash of broth or water, stirring occasionally. Avoid high heat or microwaving too long at once, as shrimp can quickly become rubbery if overheated.
Can I add other proteins or vegetables to this Creole Jambalaya Recipe?
Definitely! Feel free to add chicken, crawfish, or additional veggies like mushrooms or okra to customize the dish. Just adjust the cooking times accordingly to ensure everything is perfectly cooked.
Final Thoughts
I can’t recommend enough giving this Creole Jambalaya Recipe a try if you want to experience a dish that’s as comforting as it is exciting on the palate. With its rich, layered flavors and hearty ingredients, it’s perfect for family dinners, gatherings, or anytime you crave a taste of New Orleans magic. Roll up your sleeves, gather your favorite people, and enjoy every delicious bite!
Print
Creole Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Creole, Southern American
- Diet: Halal
Description
This Creole Jambalaya is a vibrant and flavorful one-pot dish combining Andouille sausage, fresh shrimp, and a medley of vegetables with fragrant spices and rich tomato broth. Baked to perfection in the oven, this classic Louisiana recipe offers a comforting and hearty meal that serves 8 generously.
Ingredients
Sausage and Seafood
- 1 pound Andouille sausage, sliced into ½-inch pieces
- 1 pound medium or large raw shrimp, peeled and deveined
Vegetables
- 3 stalks celery, chopped (about 1 cup)
- 1 small green bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 scallions, sliced
Spices and Seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
Other Ingredients
- 2 tablespoons unsalted butter, divided
- 2 cups uncooked long-grain white rice
- 2 tablespoons tomato paste
- 4 ½ cups chicken broth
- 1 (28-ounce) can whole tomatoes, drained and crushed
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure even and thorough baking of the jambalaya.
- Brown Sausage: Melt 1 tablespoon of butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the sliced Andouille sausage and cook, stirring constantly, until browned, about 7 to 9 minutes. Remove the sausage and set aside.
- Sauté Vegetables: Add the remaining butter to the pot. When melted, add the chopped celery, green bell pepper, and onion. Cook, stirring often, until vegetables become tender, about 6 to 7 minutes. Add the minced garlic and cook, stirring, for about 1 minute to release its aroma.
- Add Spices: Reduce the heat to medium and stir in salt, black pepper, dried thyme, oregano, paprika, and cayenne pepper. Cook the spices with the vegetables until they become fragrant, about 1 minute.
- Toast Rice: Stir in the uncooked rice and tomato paste, cooking and stirring constantly so the rice gets toasted and coated evenly with the paste, about 3 minutes.
- Add Liquids: Pour in the chicken broth and crushed canned tomatoes. Stir thoroughly to deglaze the pot by loosening any browned bits from the bottom, which adds depth of flavor.
- Combine and Boil: Increase heat to high, add the browned sausage back into the pot, and bring the mixture to a boil. Stir in the raw shrimp and half of the sliced scallions.
- Bake Covered: Cover the pot with an ovenproof lid or foil and transfer to the preheated oven. Bake until the rice is tender and has absorbed the liquid, about 30 minutes.
- Rest and Garnish: Remove the pot from the oven and let the jambalaya stand, covered, for 5 minutes to allow flavors to meld. Garnish with the remaining sliced scallions before serving.
Notes
- Use a heavy Dutch oven or ovenproof pot to ensure even heat distribution during baking.
- Adjust cayenne pepper depending on your preferred spice level.
- Make sure to stir well when adding liquids to avoid rice sticking and to incorporate browned bits for extra flavor.
- If you prefer, you can substitute chicken for shrimp or omit seafood for a different version.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
