There’s something truly magical about Creole Jambalaya; it’s not just a dish, it’s an experience of flavors resonating from the heart of Louisiana! This recipe, bursting with Cajun spices and savory notes, will whisk you away on a culinary journey that promises warmth and spirit in every bite.

Why You’ll Love This Recipe

Bursting With Flavor: The combination of andouille sausage, shrimp, and flavorful spices ensures every bite is a celebration.
Easy One-Pot Wonder: Everything cooks together, making the cleanup as effortless as the cooking process.
Perfect for Gatherings: This dish serves a crowd, making it ideal for sharing with family and friends.
Authentic Experience: Enjoy the tastes of Louisiana right at home with this traditional recipe.

Ingredients You’ll Need

This Creole Jambalaya comes together with a handful of simple yet essential ingredients. Each component plays a part in creating its iconic flavor and texture, ensuring your dish is as vibrant to look at as it is to taste.

Unsalted butter: Adds a rich, buttery undertone to the dish.
Andouille sausage: Provides smoky, spicy notes crucial for authentic flavor.
Celery, bell pepper, and onion: These vegetables form the “Holy Trinity” of Cajun cooking, offering a solid flavor base.
Garlic: Enhances the overall aroma, adding a pungent kick.
Seasonings (salt, black pepper, thyme, oregano, paprika, cayenne): The spices are where the magic happens, combining to give that signature Creole heat and depth.
Long-grain white rice: Absorbs flavors well, creating the perfect texture.
Tomato paste and crushed tomatoes: These add acidity and a sweet depth, enhancing the dish’s body.
Chicken broth: Keeps the jambalaya moist and flavorful.
Shrimp: Brings a fresh, sweet seafood element that’s quintessential in jambalaya.
Scallions: A final touch of brightness and color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Creole Jambalaya is incredibly versatile, allowing you to tailor it to your tastes or dietary needs. With a few adjustments, make this recipe your own signature creation.

Vegetarian Version: Skip the sausage and shrimp, and add more veggies like okra and zucchini or beans for protein.
Extra Spicy: Increase the cayenne or add some chopped jalapeños for a fiery kick.
Seafood Lover’s: Swap the sausage for crab or additional fish for a seafood-focused jambalaya.

How to Make Creole Jambalaya

Step 1: Sizzle the Sausage

Begin by preheating your oven to 350°F. Melt a tablespoon of butter in a large pot over medium-high heat. Drop the andouille sausage into the pot and cook until each slice is browned wonderfully, about 7 to 9 minutes. This gives the jambalaya its signature smoky depth.

Step 2: Build the Base

Add the second tablespoon of butter to the pot, letting it melt. Then, toss in the celery, bell pepper, and onion, and cook until they’re tender, roughly 6 to 7 minutes. Finish by adding the garlic, giving it a minute to release its fragrance.

Step 3: Spice and Rice

Lower the heat to medium and incorporate the dried spices: salt, black pepper, thyme, oregano, paprika, and cayenne. Stir constantly for about a minute to release their aromas. Add the rice and tomato paste, cooking and stirring until the rice is slightly toasted, about 3 minutes.

Step 4: Bring It Together

Add the chicken broth and crushed tomatoes, gently stirring to lift any browned bits from the bottom of the pot—these bits enrich your jambalaya! Turn the heat up to high, bring to a boil, and stir in the shrimp and half the scallions. Cover and bake in the oven until the rice is perfectly tender, about 30 minutes.

Step 5: The Finishing Touch

Once out of the oven, let the jambalaya stand for five minutes. Sprinkle with the remaining scallions before serving. This final step adds a fresh, bright flavor to balance the spices.

Pro Tips for Making Creole Jambalaya

Perfect Browning: Ensure the sausage is browned before removing from heat for maximum flavor release.
Rice Toasting: Don’t skip this step—it enhances the nutty flavor of the rice.
Balancing Heat: Adjust the cayenne and black pepper according to your spice preference for a personalized kick.
Layer Aesthetically: When serving, arrange shrimp on top for an appealing presentation.

How to Serve Creole Jambalaya

Garnishes

A sprinkle of fresh scallions adds a crisp, vibrant touch, while a dash of hot sauce can amplify the heat if desired. Some also enjoy a side of crusty bread to soak up the delicious juices.

Side Dishes

Creamy coleslaw or a light, citrusy salad pairs beautifully with the hearty Creole Jambalaya, contrasting its robust flavors with refreshing crispness.

Creative Ways to Present

For a creative flair, serve your jambalaya in colorful bell pepper bowls or on vibrant Cajun-inspired dishware to enhance the festive feel of this meal.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors truly meld together over time, making it even more delicious the next day!

Freezing

This dish freezes beautifully. Place it in a freezer-safe container, and it will keep well for up to two months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat your jambalaya gently over low heat on the stove, adding a splash of chicken broth to maintain its moisture and prevent the rice from drying out.

FAQs

Can I use brown rice instead of white?

Yes, you can use brown rice, but it will require a longer cooking time and a bit more liquid. Make sure to adjust accordingly.
How can I make it less spicy?

Simply reduce the amount of cayenne pepper and black pepper, and you’ll have a milder version without compromising on flavor.
What is the best type of sausage to use?

Andouille sausage is traditional and gives that rich, smoky flavor, but you can substitute with any smoked sausage you prefer.
Is Creole Jambalaya gluten-free?

Yes, the recipe is naturally gluten-free, as long as your sausage and chicken broth have not been processed with gluten-containing ingredients.

Final Thoughts

This warm and flavorful Creole Jambalaya is perfect for those cozy nights when you crave a dish that speaks to the soul. I invite you to try it, ignite your kitchen with spices, and share this delightful experience at your dinner table.

Creole Jambalaya Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 113 reviews

Author: Paula
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Creole / Cajun

Print Recipe

Description

A flavorful and hearty Creole Jambalaya featuring spicy Andouille sausage, succulent shrimp, and aromatic spices cooked together to create a comforting Southern classic with a perfect blend of smoky, savory, and spicy notes.

Instructions

Preheat the oven to 350°F (175°C). Begin by preheating your oven to ensure it’s ready for baking the jambalaya.
Cook the sausage. Melt 1 tablespoon of butter in a large Dutch oven or oven-safe pot over medium-high heat. Add the sliced Andouille sausage and cook, stirring frequently, until browned and heated through, about 7 to 9 minutes.
Sauté the vegetables. Add the remaining 1 tablespoon of butter to the pot. Once melted, stir in the chopped celery, bell pepper, and onion. Cook, stirring often, until the vegetables are tender, approximately 6 to 7 minutes. Then add the minced garlic and cook for another minute until fragrant.
Add spices. Reduce the heat to medium. Stir in the salt, pepper, thyme, oregano, paprika, and cayenne pepper. Cook the mixture, stirring constantly, for about 1 minute to release the aromas.
Incorporate rice and tomato paste. Add the uncooked rice and tomato paste to the pot. Stir constantly until the rice is toasted and coated, about 3 minutes.
Build the base. Pour in the chicken broth and add the crushed canned tomatoes. Stir well, scraping up any browned bits from the bottom to enhance flavor.
Cook the jambalaya. Increase heat to high and bring the mixture to a boil. Once boiling, stir in the shrimp and half of the sliced scallions. Cover the pot tightly with a lid and transfer it to the preheated oven. Bake for approximately 30 minutes, or until the rice is tender and the liquid is absorbed.
Rest and serve. Remove the pot from the oven and let stand, covered, for 5 minutes. Fluff the rice gently with a fork, sprinkle with remaining scallions, and serve hot.

Notes

Use smoked sausage for a richer flavor, or adjust spice levels by increasing cayenne pepper for more heat.
Ensure shrimp are peeled and deveined for convenience and better presentation.
For a healthier option, use brown rice, but extend cooking time accordingly.
This dish can be made ahead of time; simply reheat gently on the stovetop or in the oven.
Feel free to add other vegetables like peas or bell peppers for variation.

Nutrition

Serving Size: 1 cup (about 200g)
Calories: 330 kcal
Sugar: 4g
Sodium: 950mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 18g
Cholesterol: 150mg