Description
This Authentic Creole Jambalaya is a hearty and flavorful one-pot dish featuring smoky andouille sausage, tender shrimp, and a medley of vegetables simmered with rice in a spiced tomato and chicken broth base. Perfect for a quick yet satisfying Southern meal, it blends traditional Creole spices and ingredients to deliver a comforting, vibrant taste of Louisiana.
Ingredients
Scale
Sausage and Seafood
- 8 ounces andouille sausage, sliced
- 12 ounces raw shrimp, peeled and deveined
Vegetables and Aromatics
- 1 cup chopped onions
- 1 cup chopped bell peppers (red or green)
- 3 cloves garlic, minced
Pantry Ingredients
- 1 can (14.5 ounces) diced tomatoes
- 1 1/2 cups long-grain rice
- 3 cups chicken broth
- 1/2 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
Instructions
- Brown the Andouille Sausage: Heat a large pot over medium-high heat. Add the sliced andouille sausage and cook until browned and slightly crispy, about 5 minutes. This step releases the sausage’s smoky flavor into the pot.
- Sauté Vegetables: Stir in the chopped onions, bell peppers, and minced garlic. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 4 to 5 minutes.
- Add and Coat Rice: Add the long-grain rice to the pot and stir well to coat the grains with the flavorful oils from the sausage and vegetables. This helps toasting the rice slightly and enhances its flavor.
- Add Liquids and Seasonings: Pour in the canned diced tomatoes along with their juices and the chicken broth. Season the mixture generously with cayenne pepper, salt, and black pepper to taste. Bring everything to a boil to start the cooking process.
- Simmer with Shrimp: Reduce the heat to low, fold in the raw shrimp, cover the pot tightly, and let it simmer gently until the shrimp are cooked through and the rice is tender, about 10 to 15 minutes. Avoid lifting the lid too often to retain steam.
- Rest and Serve: Once the liquid is fully absorbed and the rice is cooked to perfection, gently stir the jambalaya and remove from heat. Let it rest covered for 5 minutes before serving to allow flavors to meld.
Notes
- Use Andouille sausage for the authentic smoky, spicy flavor, but smoked kielbasa can be a substitute.
- Keep the lid on while simmering to ensure the rice cooks evenly and absorbs the liquid properly.
- Adjust cayenne pepper according to your preferred heat level.
- You can swap shrimp for chicken or omit for a vegetarian version by increasing vegetables and spices.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
