RECIPES:
Apr 4, 2016

Creole Jambalaya

Prep Time: 10 minutes
Cook Time: 45 minutes
Jambalaya, like BBQ, leads to arguments over which style recipe is better and what ingredients should go into it.
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Jambalaya is a cajun and creole dish that combines French, West African and Spanish influences (with roots in paella). The popular New Orleans, Louisiana based dish is made with highly seasoned meat and vegetables mixed with rice. Jambalaya, like many BBQ or other regional dishes, leads to arguments over which style recipe is better and what ingredients should go into it. While some recipes cook the rice separately I sauté the vegetables in the fat from the sausage and cook the rice in the same pot for an easier one-pot meal. Whereas in gumbo the rice is an accoutrement, in jambalaya the rice is an ingredient in the dish.

Creole Jambalaya

Cajun vs. Creole Jambalaya

Typically there are two main types of jambalaya, Creole and Cajun.

  • Creole, or red jambalaya, is made with tomatoes along with the meat and vegetables.
  • Cajun jambalaya does not have tomatoes and is more of a brownish color. 

Both have what is referred to as the “holy trinity”: onion, celery and green bell pepper.

creole jambalaya recipe from cooking with cocktail rings andouillie sausage and shrimp

Key Ingredients in This Recipe

  • Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. Add the shrimp to the jambalaya just before you are ready to serve it so they do not overcook in the jambalaya.
  • Andouille – Andouille sausage is a smoked pork sausage that is prominent in Cajun cuisine. It adds a bit of a kick as well as a slight smoky flavor. Since it is smoked you don’t need to worry about cooking it through, the slices just needs to be browned on both sides.
  • Okra – Okra is a pod filled with small white seeds with a sweet, slightly grassy flavor frequently used in Creole and Cajun cooking. While okra adds texture to the recipe the mucus inside the pods actually acts as a thickener as well.
  • Holy trinity – The base of the jambalaya is made with what is referred to as the “holy trinity” of Creole cooking, onion, celery and green bell pepper. They are browned in the fat from the sausage for added flavor.
  • Rice – Long grain white rice is cooked in the broth of tomatoes and chicken stock for a one-pot meal.

How to Make Creole Jambalaya

sautéed slices of andouille sausage
Step 1: Sauté sausage. 

Heat a large pot or Dutch oven over medium heat, the olive oil and heat through. Add the sausage and cook, stirring occasionally, until the sausage is browned on both sides, about 6 minutes. Remove to a bowl and return the pot to heat.

Step 2: Cook shrimp. 

Add the butter and allow to melt. Pat the shrimp dry then season with salt and pepper on both sides. Add the shrimp and cook until pink, about 1 minute on each side. Remove to a bowl with the sausage and return the pot to heat.

sautéed shrimp
sautéed onion, celery and green bell pepper
Step 3: Sauté holy trinity.  

Add the onion, celery, and bell pepper to the pan and sauté until the onion is tender, about 5 minutes.

Step 4: Cook okra. 

Add the garlic and okra, continuing to cook until the okra softens slightly, about an additional 4 minutes.

okra and garlic cooked with celery. onion and green bell pepper
rice added to jambalaya base
Step 5: Add rice. 

Add the rice and stir to combine, sautéing for about 2 minutes. Stir in the thyme, oregano and cayenne followed by the tomatoes and the chicken stock.

Step 6: Simmer rice. 

Lower the heat to medium-low and simmer until the liquid has been absorbed and the rice is tender, about 30 minutes.

simmered creole jambalaya mixture with tomatoes
creole jambalaya with sautéed shrimp and andouille sausage and okra
Step 7: Assemble and serve. 

Return the sausage and shrimp to the pot, stirring to combine. Garnish with green onion and fresh parsley then ladle into warmed bowls. Serve hot.

Tips and Tricks for This Recipe

Swaps and substitutions
  • The shrimp can be swapped for shredded chicken breasts or chicken thighs for a version made without shellfish.
  • The chicken stock can be swapped for chicken broth or vegetable broth.
What to serve with Jambalaya

Jambalaya can be served on it’s own or with:

  • Cornbread
  • Simple salad
creole jambalaya with sautéed shrimp and andouille sausage and okra in bowl

Other Recipes to Try

If you enjoy this creole jambalaya recipe, I recommend checking out some of these:

Creole Jambalaya

creole jambalaya in large pot with okra, shrimp and andouille sausage
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Prep Time 10 minutes
Cook Time 45 minutes
Serves 6

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • ¾ pound smoked Andouille sausage, cut on the bias
  • 2 tablespoons unsalted butter
  • ½ pound extra jumbo 16/ 20 shrimp, peeled and deveined
  • ½ medium yellow onion, diced
  • ½ cup chopped celery
  • 1 green bell pepper, seeds removed and chopped
  • 2 cloves garlic, minced
  • 15 fresh okra pods, sliced into ½” rounds
  • 1 cups long-grain white rice
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 (28-ounce) can diced tomatoes
  • cups chicken stock
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon thinly sliced green onion

Instructions:

  • Heat a large pot or Dutch oven over medium heat, the olive oil and heat through. Add the sausage and cook, stirring occasionally, until the sausage is browned on both sides, about 6 minutes. Remove to a bowl and return the pot to heat.
  • Add the butter and allow to melt. Pat the shrimp dry then season with salt and pepper on both sides. Add the shrimp and cook until pink, about 1 minute on each side. Remove to a bowl with the sausage and return the pot to heat.
  • Add the onion, celery, and bell pepper to the pan and sauté until the onion is tender, about 5 minutes.
  • Add the garlic and okra, continuing to cook until the okra softens slightly, about an additional 4 minutes.
  • Add the rice and stir to combine, sautéing for about 2 minutes. Stir in the thyme, oregano and cayenne followed by the tomatoes and the chicken stock.
  • Lower the heat to medium-low and simmer until the liquid has been absorbed and the rice is tender, about 30 minutes.
  • Return the sausage and shrimp to the pot, stirring to combine. Garnish with green onion and parsley then ladle into warmed bowls. Serve hot.

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  1. Excellent! Tony Chachere’s famous creole cuisine now sells 8 oz. boxes of dirty rice, jambalaya, and gumbo dinner mixes at our local grocery stores in Shreveport, Louisiana. This is the basic seasoning. You have to add shrimp, pork sausage, chicken. Whatever floats your boat.we have used all of them, and all are great.

    ..

  2. I have made jambalaya probably 150 times over the last few years trying to replicate something I had growing up. They’ve all been ehh ok but not all that exciting.
    THIS IS THE BEST! Soooo good. I have been eating it breakfast, lunch and dinner for a couple days and not even kind of tired of it. Reducing it down really helped this. Most recipes I made previously had been rather liquidy…
    This is going into he regular dinner rotation. THANK YOU!

  3. Okay, my husband and I have made this recipe twice, both times on week nights. Fantastic each time. The kids loved it and you can cater the heat to your preference. Great option if you won’t make it to New Orleans anytime soon. Kylie, much thanks for the recipe and the inspiration!