Creole Jambalaya
A one-pot comfort meal featuring smoky sausage, tender shrimp, and flavorful rice, perfect for weeknights or potlucks.
Ingredients
Main Ingredients
- 1.5–2 cups Long-grain white rice Use standard long-grain for the classic texture.
- 8–12 oz Andouille sausage, sliced Adds smoky spice; kielbasa works in a pinch.
- 1 lb Raw shrimp, peeled and deveined Add near the end so it stays tender.
- 1 Onion Part of the Creole 'holy trinity.'
- 1 Celery Part of the Creole 'holy trinity.'
- 1 Green bell pepper Part of the Creole 'holy trinity.'
- 2–4 cloves Garlic Minced.
- 14 oz Canned diced tomatoes With juices.
- optional Tomato paste For depth.
- 3–4 cups Chicken stock Adjust depending on rice type.
- to taste Creole seasoning Or mix cayenne, paprika, thyme, and oregano.
- 1 Bay leaf
- to taste Salt and black pepper For seasoning.
- 2 tbsp Oil or butter For browning.
- for garnish Chopped parsley and green onions
- as needed Lemon wedges For serving.
Substitutions and Notes
- N/A Brown rice can be used Needs more liquid and longer cooking time.
- N/A For a milder version Reduce cayenne and use mild sausage.
- N/A For a vegetarian option Omit meat, add smoked tempeh or roasted mushrooms.
Instructions
Preparation
- Prep all ingredients first: chop vegetables, slice sausage, measure rice and stock, and season shrimp lightly with salt.
Cooking
- Heat 2 tablespoons oil or butter in a large, heavy pot over medium-high heat. Add sausage and brown for 3–4 minutes; remove and set aside.
- In the same pot, add a splash more oil if needed and sauté onion, celery, and bell pepper until softened, about 6–8 minutes. Add garlic and cook 30 seconds more.
- Stir in rice and cook for 1–2 minutes so each grain gets coated and toasted slightly.
- Add diced tomatoes (with juices), tomato paste if using, Creole seasoning, bay leaf, and chicken stock. Scrape browned bits from the bottom of the pot.
- Return sliced sausage to the pot. Bring to a simmer, cover, reduce heat to low, and cook gently for 15–18 minutes without stirring too often.
- At 15 minutes, test rice: when almost done, nestle shrimp on top, cover, and cook 3–5 more minutes until shrimp are pink and rice is tender.
- Remove from heat, let rest covered for 5 minutes. Fluff with a fork, stir in chopped parsley and green onions, squeeze lemon if desired, and adjust salt/pepper.
Notes
Serve jambalaya straight from the pot for a rustic family-style meal. Best enjoyed with a simple green salad or crusty bread.