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Creole Jambalaya

Flavor-Packed Creole Jambalaya for Cozy Nights In

This Creole Jambalaya is a comfort food that brings together hearty sausage, fresh shrimp, and vibrant vegetables for a delicious one-pot meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Creole, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Unsalted Butter can substitute with olive oil for dairy-free
  • 12 ounces Andouille Sausage or chorizo for extra heat
  • 2 stalks Celery
  • 1 medium Green Bell Pepper any bell pepper variation works
  • 1 medium Yellow Onion can substitute with red or white onion
  • 3 cloves Garlic or 1/4 tsp garlic powder for convenience
For the Seasoning
  • 1 teaspoon Salt low-sodium chicken broth can be used
  • 1/2 teaspoon Ground Black Pepper or white pepper for a milder taste
  • 1 teaspoon Dried Thyme or three times the amount if using fresh
  • 1 teaspoon Dried Oregano or Italian seasoning as an alternative
  • 1 teaspoon Paprika smoked paprika adds extra flavor
  • 1/2 teaspoon Cayenne Pepper adjust based on spice tolerance
For the Dish
  • 1 cup Long-Grain White Rice avoid short-grain or Jasmine rice
  • 2 tablespoons Tomato Paste or canned tomato sauce as a substitute
  • 4 cups Chicken Broth vegetable broth for vegetarian version
  • 14.5 ounces Canned Whole Tomatoes crushed fresh tomatoes for a homemade taste
For the Protein
  • 1 pound Raw Shrimp omit or substitute with chicken
For Garnish
  • 2 scallions Chopped can use chives as an alternative

Equipment

  • Large pot or Dutch oven

Method
 

Directions
  1. Preheat your oven to 350°F (175°C).
  2. Melt 1 tablespoon of unsalted butter in a large pot over medium-high heat. Add sliced Andouille sausage and cook for 7-9 minutes until browned.
  3. Stir in the remaining tablespoon of butter, diced celery, bell pepper, and onion. Sauté for 6-7 minutes until tender, then add minced garlic for 1 minute.
  4. Reduce heat and add salt, black pepper, thyme, oregano, paprika, and cayenne pepper. Cook for 1 minute to bloom the spices.
  5. Incorporate the rice and tomato paste, stirring for about 3 minutes to toast the rice.
  6. Add chicken broth and crushed tomatoes, scraping up any browned bits. Bring to a boil over high heat.
  7. Gently fold in shrimp and half of the scallions. Cover and transfer to the oven. Bake for 30 minutes.
  8. Remove from oven and let stand for 5 minutes. Garnish with remaining scallions before serving warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This Creole Jambalaya can be customized with various proteins or spices as per your preference.

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