Description
This authentic Creole Jambalaya recipe is a flavorful one-pot meal combining spicy andouille sausage, tender shrimp, aromatic vegetables, and long-grain rice simmered in a seasoned tomato and chicken broth. Perfect for a hearty, comforting dinner that captures the bold flavors of Creole cuisine.
Ingredients
Scale
Meat and Seafood
- 8 oz andouille sausage, sliced
- 12 oz raw shrimp, peeled and deveined
Vegetables
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Pantry
- 1 (14.5 oz) can diced tomatoes
- 2 cups chicken broth
- 1 cup long-grain rice
- 1 tsp cayenne pepper
- Salt to taste
- Black pepper to taste
Instructions
- Brown the sausage: Heat a large pot over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned and flavorful, about 5 minutes.
- Sauté vegetables: Add the chopped onions, bell peppers, and minced garlic to the pot with the sausage. Continue sautéing until the vegetables soften and become fragrant, approximately 4-5 minutes.
- Toast the rice: Stir in the long-grain rice to the pot, coating the grains with the oils released by the sausage and vegetables. This step adds depth to the flavor and helps prevent the rice from sticking.
- Add liquids and season: Pour in the canned diced tomatoes along with their juices and the chicken broth. Season the mixture generously with cayenne pepper, salt, and freshly ground black pepper. Stir well and bring the mixture to a rolling boil.
- Simmer with shrimp: Once boiling, reduce the heat to low. Fold in the raw shrimp, cover the pot tightly, and let simmer gently for about 10-15 minutes, or until the shrimp turn pink and the rice is cooked through.
- Rest before serving: When the liquid has been absorbed and the rice is tender, remove the pot from the heat. Gently stir the jambalaya and let it rest, covered, for 5 minutes to allow flavors to meld before serving.
Notes
- Use andouille sausage for authentic smoky flavor. Substitute with smoked sausage if unavailable.
- Adjust cayenne pepper quantity according to your heat preference.
- If you prefer, use chicken instead of shrimp or a combination for protein variation.
- Do not stir the rice too much once simmering to avoid mushy texture.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
