A recipe for Creole Jambalaya! Chicken, Andouille sausage, and shrimp are simmered in a spiced broth with rice and vegetables.
With Ash Wednesday a week away, I’m sharing some traditional recipes from around the world over the next few days before the end of the carnival season.
I am starting with a delicious one-pot meal from Louisiana, Creole Jambalaya. Creole Jambalaya (also known as red jambalaya due to the addition of tomatoes which are absent in the Cajun version) originated in New Orleans with a bit of Spanish influence. Rice is simmered in a flavor-packed homemade spice mixture with the holy trinity (onions, green bell peppers, celery), tomatoes, meat, and seafood until tender.
The best part about making this dish at home is how easily it comes together. You can also adjust the spice level to taste. Omit the hot sauce and only add 3/4 teaspoon (or less) of cayenne to the seasoning mix for a more mild heat level. Want more spice? Bump up the amount of hot sauce and cayenne.
Jambalaya is a great way to use leftover meat and seafood. I added chicken thighs, shrimp, and Andouille sausage to the rice. Andouille is a spiced pork sausage from Louisiana. I have been able to find it smoked in the sausage section of most larger grocery stores. If unavailable, substitute with a Polish smoked sausage and adjust the seasonings as needed.
This dish is more similar in style to paella than risotto. After you reach the simmering stage, try not to touch it too much. Stir only very occasionally to keep the rice from falling apart.
Add the shrimp during the final step after most of the stock has been absorbed to keep them from overcooking and becoming rubbery.
Looking for more recipes from Louisiana?
Creole Jambalaya Recipe
Adapted from The Kitchen Prep
- 2 tablespoons (30 grams) unsalted butter or a neutral oil
- 8 ounces (227 grams) boneless, skinless chicken (breast or thigh) cut into bite size pieces
- 2 tablespoons creole seasonings divided, recipe below
- 8 ounces (227 grams) smoked Andouille sausage sliced
- 1/2 medium onion chopped
- 1/2 medium green bell pepper seeded and chopped
- 1 stalk celery chopped
- 3 cloves garlic minced
- 14.5 ounces (411 grams) chopped tomatoes
- 1 cup (180 grams) long grain rice
- 2 cups (473 milliliters) hot chicken stock
- 3 bay leaves
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 8 ounces (227 grams) raw medium shrimp peeled and deveined
- Salt and freshly ground black pepper to taste
- 2 green onions thinly sliced
- 1 1/4 tablespoons sweet paprika
- 1 tablespoon garlic powder
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried thyme
- 3/4-1 1/2 teaspoons cayenne pepper
To make the Creole Seasonings:
- In a medium bowl, combine the paprika, garlic powder, salt, black pepper, onion powder, oregano, thyme, and cayenne. Store in an airtight jar until ready to use.
To make the Jambalaya:
- In a large pan, melt the butter over medium high heat.
- Toss the chopped chicken with 1 tablespoon of the creole seasonings. Add to the hot pan along with the Andouille sausage and cook until golden on all sides.
- Add the onion, bell pepper, and celery. Cook, stirring occasionally, until they begin to soften.
- Mix in the garlic, tomatoes, and remaining 1 tablespoon creole seasonings. Add the rice and stir until coated.
- Stir in the chicken stock, bay leaves, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to medium low. Cover and cook, stirring very occasionally, until the rice is tender and most of the stock has absorbed, about 15 minutes. Add a little more stock if needed.
- Gently mix in shrimp and cover. Cook just until the shrimp turns pink, about 10 minutes. If needed, add a little more creole seasonings, salt, or pepper to taste. Remove the bay leaves, top with green onions, and serve hot.