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
Units
Scale
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
