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Creole Jambalaya

Savory Creole Jambalaya: Your Hearty One-Pot Feast

Experience the transformative flavors of Creole Jambalaya, a vibrant one-pot meal loaded with sausages, shrimp, and spices.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Unsalted Butter substitute with olive oil for dairy-free
  • 1 pound Andouille Sausage any smoked sausage can be a substitute
  • 1 cup Long-Grain White Rice avoid using jasmine or other short-grain rice
For the Aromatics
  • 1 medium Yellow Onion shallots can be used as an alternative
  • 3 stalks Celery can substitute with diced carrots
  • 1 small Green Bell Pepper use red or yellow bell pepper for a sweeter flavor
  • 2 cloves Garlic garlic powder can substitute if fresh unavailable
For the Seasoning
  • 1 teaspoon Salt adjust based on broth sodium content
  • 1 teaspoon Ground Black Pepper white pepper can be a substitute
  • 1 teaspoon Dried Thyme oregano can be used as a replacement
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Paprika smoked paprika can increase smokiness
  • ½ teaspoon Cayenne Pepper adjust based on personal heat preference
For the Tomato Mixture
  • 2 tablespoons Tomato Paste can be omitted for less acidity
  • 28 ounces Canned Whole Tomatoes fresh tomatoes can be used but may change cooking time
For the Liquid
  • 4.5 cups Chicken Broth use vegetable broth for a vegetarian version
For the Protein and Garnish
  • 1 pound Raw Shrimp can be replaced with chicken
  • 4 Scallions sliced

Equipment

  • Large Pot or Dutch Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients to streamline the cooking process.
  2. Melt 1 tablespoon of unsalted butter over medium-high heat in a large pot. Add the Andouille sausage and brown for 7-9 minutes.
  3. Add the remaining butter and then toss in the diced celery, bell pepper, and chopped onion. Sauté for 6-7 minutes.
  4. Stir in the garlic and cook for 1 minute. Add salt, black pepper, thyme, oregano, paprika, and cayenne pepper.
  5. Incorporate the rice and tomato paste, stirring well. Toast for about 3 minutes.
  6. Pour in the chicken broth and canned tomatoes, breaking them up as you stir. Scrape any browned bits from the pot.
  7. Bring to a boil over high heat, then reduce to low heat. Mix in the shrimp and half the scallions. Cover and transfer to the oven for 30 minutes.
  8. Remove from oven, let rest for 5 minutes with the lid on. Garnish with the remaining scallions before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 55gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

This Creole Jambalaya is a celebration of hearty ingredients and bold flavors, perfect for meal prep and family dinners.

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