Creole Jambalaya Recipe
Creole Jambalaya is the epitome of vibrant Louisiana comfort cuisine—bold, savory, and brimming with layers of flavor in every bite. This festive one-pot dish brings smoky andouille sausage, tender chicken, and plump shrimp together with aromatic vegetables, rice, and the perfect blend of spices, simmered to absolute perfection. Whether you’re gathering friends and family for a cozy night in or looking to impress with a taste of the South, Creole Jambalaya promises an irresistible, crowd-pleasing meal you’ll want to make again and again.
Ingredients You’ll Need
The secret to an incredible Creole Jambalaya lies in assembling the right mix of simple, quality ingredients. Every component—from the trinity of veggies to the flavor-packed meats and bold seasonings—plays a crucial role, adding to the rich texture, fiery color, and unforgettable taste you’ll savor in every forkful.
- Olive oil: This smooth base helps brown the meats and brings out the aromatics without overpowering the overall dish.
- Andouille sausage (12 ounces, sliced): Authentically smoky and just a touch spicy, andouille gives Creole Jambalaya its signature flavor kick.
- Chicken thighs (1 lb, boneless, skinless, cut into bite-sized pieces): Juicy dark meat holds up beautifully in a slow simmer, staying tender and flavorful.
- Onion (1 medium, chopped): Essential for building the characteristic savory, sweet base of the dish.
- Green bell pepper (1, chopped): Adds crunch, color, and a slightly grassy freshness.
- Celery (2 stalks, chopped): Part of the Creole “holy trinity”—celery contributes subtle herbal notes.
- Garlic (3 cloves, minced): For that unmistakable aromatic punch and warmth.
- Diced tomatoes (1 can, 14.5 oz, with juice): These add juice, tang, and create the rosy, saucy rice we know and love.
- Long-grain white rice (1 cup): The heart of the jambalaya—it soaks up all the flavor and keeps the texture fluffy.
- Chicken broth (2½ cups): Infuses the rice with savory, deep flavor; use low-sodium to control saltiness.
- Creole seasoning (2 teaspoons): The essence of the dish! Use your favorite blend for the perfect balance of herbs and heat.
- Dried thyme (½ teaspoon): Brings subtle earthy depth and complexity.
- Smoked paprika (½ teaspoon): Adds a whisper of smokiness without overwhelming the palate.
- Cayenne pepper (¼ teaspoon, optional): For those who love an extra spark of heat.
- Shrimp (½ pound, peeled and deveined): Plump, tender, and sweet—shrimp rounds out the trifecta of classic jambalaya proteins.
- Salt and pepper to taste: Adjust throughout for spot-on seasoning.
- Chopped green onions and parsley for garnish: A fresh, colorful finishing touch that wakes up every plate.
How to Make Creole Jambalaya
Step 1: Brown the Meats
Start your Creole Jambalaya experience by heating olive oil in a sturdy Dutch oven or heavy-bottomed pot over medium heat. Toss in the andouille sausage slices, letting them sizzle and brown on each side for about 4–5 minutes. This quick sear renders out some of that wonderful fat and boosts the signature smokiness of the dish. Once browned, scoop the sausage out and set it aside.
Step 2: Sear the Chicken
Add your chicken pieces to the same pot—don’t wipe out those browned sausage bits! Lightly season with salt and pepper, and let the chicken get golden on all sides, about 5–6 minutes. You’re building a flavor-packed foundation for your jambalaya, so let the fond (those browned bits) on the bottom of the pot work their magic.
Step 3: Sauté the Holy Trinity
Toss in the chopped onion, green bell pepper, celery, and minced garlic. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are fragrant and softened. This iconic Creole vegetable mixture brings moisture and that familiar soulful aroma to your kitchen—it’s the heart of Creole Jambalaya.
Step 4: Add Tomatoes, Rice, and Seasonings
Now, pour in the can of diced tomatoes with their juices, followed by the rice, chicken broth, Creole seasoning, dried thyme, smoked paprika, and cayenne (if you crave more heat). Stir well to combine all the gorgeous flavors, making sure to scrape up all the browned bits from the bottom. Nestle the browned sausage back into the pot, too.
Step 5: Simmer to Perfection
Bring everything up to a gentle boil, then lower the heat and cover the pot. Let your jambalaya simmer away for 20–25 minutes. The rice will absorb all those savory, tangy, and peppery notes, promising fluffiness in every bite. Be patient—your kitchen will smell beyond delicious!
Step 6: Add the Shrimp
In the last 5 minutes of simmering, gently stir in the shrimp. They’ll cook through quickly, turning plump and perfectly pink as the rice finishes softening. Watch them carefully so they don’t overcook; just a few minutes is all you need. As soon as the shrimp are opaque and curled, you’re ready.
Step 7: Rest and Fluff
Remove the pot from the heat, fluff the jambalaya gently with a fork, and let it rest covered for 5 minutes. This quick pause allows the rice to finish soaking up flavor and ensures everything is piping hot and evenly cooked.
How to Serve Creole Jambalaya
Garnishes
A generous scatter of chopped green onions and fresh parsley brings a vivid color pop and a refreshing herbal brightness to the steaming platters of Creole Jambalaya. If you want an extra kick, shake on a bit of hot sauce or add lemon wedges for a squeeze of zesty acidity.
Side Dishes
Creole Jambalaya truly shines as a main event, but pairing it with cornbread, buttery rolls, or a simple green salad rounds out the meal. I love serving it alongside tangy coleslaw or roasted okra to add some crunch and contrast to all those warm, comforting flavors.
Creative Ways to Present
For festive dinners or casual potlucks, ladle the jambalaya into colorful individual bowls, serve it buffet-style straight from the pot, or even spoon it into bell pepper “boats” for a gorgeous presentation. If you’re feeling fancy, sprinkle with extra parsley and arrange lemon wedges or sliced avocado on the side for a fresh and inviting look.
Make Ahead and Storage
Storing Leftovers
Leftover Creole Jambalaya stores beautifully! Pack any cooled leftovers into airtight containers; it will keep in the refrigerator for up to 3 days. The flavors meld overnight, making for an even more satisfying lunch or dinner the next day.
Freezing
To freeze, portion the jambalaya into freezer-safe bags or containers, squeezing out as much air as possible. It’ll stay fresh in the freezer for up to 2 months. Just know that the texture of the shrimp may change a bit upon thawing, so if you plan to freeze, consider adding fresh shrimp when you reheat.
Reheating
Rewarming Creole Jambalaya is a breeze. Transfer to a saucepan or microwave-safe dish and sprinkle with a splash of water or broth to loosen it up. Gently heat over medium, stirring occasionally, or microwave in short bursts until hot throughout. Add a little extra fresh parsley or green onion to revive that just-made freshness.
FAQs
What’s the difference between Creole Jambalaya and Cajun jambalaya?
Creole Jambalaya features tomatoes, which give it a reddish, saucy vibe, and often incorporates shrimp along with sausage and chicken. Cajun jambalaya omits tomatoes, resulting in a browner, slightly earthier dish. Both are delicious—Creole style just brings that extra pop of color and tang!
Can I use other types of sausage if I don’t have andouille?
Absolutely! While andouille is traditional and imparts a signature smoky punch, you can substitute with kielbasa or any smoked sausage you love. Just try to pick something with a bit of spice to keep the flavor authentic.
Is Creole Jambalaya spicy?
Creole Jambalaya should have a lively kick, but the heat level is totally adjustable. Dial it up with more cayenne or hot sauce, or scale back if you prefer it milder. Using your own homemade Creole seasoning also lets you control the spice.
Can I make this dish vegetarian?
You bet! Simply leave out the meats and swap in additional vegetables (like mushrooms, zucchini, or extra beans) and use vegetable broth instead of chicken broth. Smoked tofu or plant-based sausage makes a tasty protein alternative.
How do I keep the rice from getting mushy?
The key is to simmer on low and let the rice cook undisturbed, with enough liquid but not too much. Use long-grain white rice for the fluffiest texture, and resist the urge to stir too often, which can break the rice grains and make them sticky.
Final Thoughts
Nothing brings the heart (and a hungry crowd) together quite like a bubbling pot of Creole Jambalaya. The blend of smoky sausage, juicy chicken, sweet shrimp, and bold spices is pure Southern joy in every bite. I hope this recipe finds its way into your regular dinner rotation—give it a try, and let the good times roll right from your own kitchen!
Print
Creole Jambalaya Recipe
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
A classic Creole Jambalaya recipe that combines andouille sausage, chicken, shrimp, and flavorful spices with rice for a hearty and spicy one-pot meal.
Ingredients
Andouille Sausage:
1 tablespoon olive oil, 12 ounces andouille sausage (sliced)
Chicken:
1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
Aromatics and Vegetables:
1 medium onion (chopped), 1 green bell pepper (chopped), 2 celery stalks (chopped), 3 cloves garlic (minced)
Tomatoes and Rice:
1 can (14.5 oz) diced tomatoes (with juice), 1 cup long-grain white rice
Liquid and Seasonings:
2½ cups chicken broth, 2 teaspoons Creole seasoning, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional)
Shrimp:
½ pound raw shrimp (peeled and deveined), salt and pepper to taste
Garnish:
Chopped green onions and parsley
Instructions
- Cook Sausage: Heat olive oil in a Dutch oven, brown the andouille sausage, and set aside.
- Cook Chicken: Brown chicken pieces in the same pot, then sauté onion, bell pepper, celery, and garlic until softened.
- Add Ingredients: Stir in tomatoes, rice, broth, seasonings, and return sausage to the pot. Boil, then simmer covered for 20–25 minutes.
- Add Shrimp: Add shrimp for the last 5 minutes until cooked. Rest, fluff, and garnish before serving.
Notes
- For extra heat, add hot sauce or more cayenne.
- Use rotisserie chicken or cooked shrimp to speed up preparation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 135 mg
