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
Scale
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.
