Ah, Creole Jambalaya! This vibrant, hearty dish is the embodiment of Southern comfort, combining succulent shrimp, spicy Andouille sausage, and aromatic vegetables in a harmony of flavors that warms the soul. It’s an unforgettable meal that transports you straight to New Orleans with every bite.
Why You’ll Love This Recipe
- Bold Flavors: The combination of Andouille sausage and Creole spices makes every bite a flavor explosion.
- Easy to Prepare: Despite its impressive look and taste, it’s straightforward to cook, making it perfect for both weeknights and special occasions.
- Versatile and Adaptable: Customize it with your favorite proteins and vegetables while keeping that authentic Creole taste.
- Feeds a Crowd: Perfect for family gatherings or potlucks, this dish serves up to eight people and can be doubled for larger parties.
Ingredients You’ll Need
This Creole Jambalaya is all about simple, thoughtfully chosen ingredients that come together to create magic. Each element, from the spicy Andouille sausage to the fresh shrimp, plays a crucial role in achieving that perfect balance of flavor and texture.
- Andouille Sausage: Provides an irresistible smoky, spicy kick essential for authentic Creole flavor.
- Shrimp: Adds a sweet, tender contrast that complements the spiciness of the sausage and spices.
- Celery, Green Bell Pepper, Onion: This trinity of vegetables is the backbone of any great Jambalaya, adding depth and aroma.
- Tomato Paste: Concentrates the flavors, giving the dish a rich, savory note.
- Chicken Broth: Ensures the rice cooks perfectly while infusing it with more flavor.
Variations
One of the beauties of Creole Jambalaya is how easily it can be adapted to suit different tastes and dietary needs. Feel free to get creative and make it your own!
- Seafood Delight: Swap out the sausage for chunks of fish or other shellfish for a twist on the traditional recipe.
- Vegetarian Version: Leave out the meat entirely and boost the veggies, or consider adding tempeh or tofu for protein.
How to Make Creole Jambalaya
Step 1: Sizzle the Sausage
Begin by preheating your oven to 350 degrees Fahrenheit. Melt one tablespoon of butter in a large pot over medium-high heat. Add the Andouille sausage slices and cook, stirring constantly, until they’re beautifully browned. This step not only cooks the sausage to perfection but also begins building the flavor base for the rest of your Jambalaya.
Step 2: Aromatic Vegetables
With the sausage done, add the remaining butter to the pot. Once it’s melted, toss in the celery, chopped bell pepper, and onion. Stir these together, savoring the heavenly aroma as they cook down tenderly, taking about six to seven minutes. Finish this step by adding the minced garlic for an extra flavor punch.
Pro Tips for Making Creole Jambalaya
- Rice Perfection: Use long-grain rice, as it holds up best during cooking and absorbs flavors beautifully without becoming mushy.
- Seasoning Balance: Adjust the cayenne pepper if you’re sensitive to heat, but don’t skimp on the other spices for that authentic Creole taste.
- Perfect Shrimp Timing: Add the shrimp at the last moment to ensure they cook perfectly without becoming rubbery.
- Homemade Broth: If you have the time, homemade chicken broth will elevate your Jambalaya to extraordinary heights.
How to Serve Creole Jambalaya
Garnishes
Top your Creole Jambalaya with fresh scallions for a crisp contrast to the rich, savory flavors. You can also add a sprinkle of parsley for an extra burst of fresh color.
Side Dishes
A fresh salad with a tangy vinaigrette or some fluffy cornbread is perfect alongside this hearty dish, offering light, easy complements to the robust flavors of the Jambalaya.
Creative Ways to Present
Serve your Jambalaya in cast-iron skillets or colorful ceramic bowls to give it that rustic, home-cooked appeal. Enhance the aesthetics with some strategically placed lemon wedges around the plate for a pop of color.
Make Ahead and Storage
Storing Leftovers
Leftover Creole Jambalaya can be stored in an airtight container in the refrigerator for up to three days. This recipe actually gets better as the flavors meld!
Freezing
To freeze Jambalaya, let it cool completely before transferring to freezer-safe containers. It can be frozen for up to three months. Thaw in the refrigerator before reheating.
Reheating
Reheat the Jambalaya over low heat on the stove, adding a splash of broth to maintain moisture. Alternatively, microwaving on medium power works well for single servings.
FAQs
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Can I make Creole Jambalaya without shrimp?
Absolutely! You can swap out the shrimp for chicken or more sausage, or go for a completely vegetarian version by adding more vegetables and legumes.
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What’s the difference between Cajun and Creole Jambalaya?
Creole Jambalaya typically includes tomatoes, giving it a rich red color, while Cajun Jambalaya, often called “brown” Jambalaya, does not include tomatoes and has a smokier flavor.
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Is it possible to make this recipe spicier?
Yes! You can bump up the heat by adding extra cayenne pepper or even some sliced jalapeños during the cooking process.
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Why is long-grain rice recommended for this dish?
Long-grain rice is less sticky and absorbs the flavors better without clumping together, providing a nice texture contrast to the meats and vegetables.
Final Thoughts
Creole Jambalaya is truly a celebration of flavors and a testament to how cooking can transport us to another place. I wholeheartedly invite you to cook up a pot, gather your loved ones around, and savor every spicy, savory bite together. Enjoy!
Print
Creole Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Creole
Description
This flavorful Creole Jambalaya combines spicy Andouille sausage, succulent shrimp, and a savory tomato and rice base, baked to perfection for a hearty Southern classic that’s full of bold Cajun spices.
Ingredients
Meat and Vegetables
- 2 tablespoons unsalted butter, divided
- 1 pound Andouille sausage, sliced into 1/2-inch pieces
- 3 stalks celery, chopped (about 1 cup)
- 1 small green bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
Dried Spices and Seasonings
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
Other Ingredients
- 2 cups uncooked long-grain white rice
- 2 tablespoons tomato paste
- 4 1/2 cups chicken broth
- 1 (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°F. Set your oven to the recommended temperature to ensure even and thorough cooking of the dish.
- Cook the 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 the vegetables. Add the remaining butter to the pot. When melted, add chopped celery, bell pepper, and onion. Cook, stirring often, until vegetables are tender, about 6-7 minutes. Add the minced garlic and cook, stirring, for about 1 minute.
- Season the mixture. Reduce heat to medium. Stir in salt, black pepper, thyme, oregano, paprika, and cayenne pepper. Cook until fragrant, about 1 minute.
- Add rice and tomato paste. Stir in uncooked rice and tomato paste, cooking and stirring constantly until rice is toasted and coated, about 3 minutes.
- Build the stew base. Pour in chicken broth and crushed tomatoes, stirring to deglaze the pot and loosen any browned bits from the bottom.
- Bring to a boil. Increase heat to high, add the cooked sausage back into the pot, and bring everything to a boil. Stir in the shrimp and half of the sliced scallions.
- Bake the dish. Cover the pot with an ovenproof lid or foil and transfer to the preheated oven. Bake until the rice is tender, about 30 minutes.
- Rest and serve. Remove from the oven and let stand, covered, for 5 minutes. Garnish with remaining scallions before serving.
Notes
- Feel free to add other seafood like crawfish or crab for variation.
- Using a Dutch oven or ovenproof skillet makes for easy transferring from stovetop to oven.
- Stir the dish after baking and before serving to distribute flavors evenly.
- Adjust the level of cayenne pepper for more or less heat according to taste.
- This dish is best served hot, directly from the oven for optimal flavor and texture.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 150 mg
