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.
Ingredients
Units
Scale
Meats and Poultry
- 2 tablespoons unsalted butter, divided
- 1 pound Andouille sausage, sliced into 1/2-inch pieces
- 1 pound medium or large raw shrimp, peeled and deveined
Vegetables and Aromatics
- 3 stalks celery, chopped (about 1 cup)
- 1 small green bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 scallions, sliced (for garnish)
Pantry Staples
- 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
- 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
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
