Sweet Daddy D’s Creole Jambalaya is a shining example of this classic dish: a savory blend of smoked meats, succulent shrimp, ripe tomatoes, and a flavorful “Trinity” of onions, bell peppers, and celery, all simmered together with rice in a rich, aromatic stock. Known as Red Jambalaya, this Creole version is a harmonious fusion of flavors, where no single ingredient outshines the others, creating a balanced, delicious symphony. It’s a one-pot wonder that captures the soulful essence of Creole cooking in every bite.
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What Is Jambalaya?
Jambalaya is a quintessential South Louisiana dish that reflects the region's rich cultural tapestry. It’s a flavorful one-pot rice dish that blends African, Spanish, French, German, and Cajun influences, creating a meal that’s far greater than the sum of its parts. The dish has roots tracing back to early settlers and enslaved communities, and its name highlights this fusion. The word "jambalaya" is believed to combine the French term for ham, *jambon*, and the African word for rice, *ya*, along with the French culinary phrase "à la," meaning prepared in a particular style. This harmonious blend of ingredients and traditions captures the essence of South Louisiana’s diverse heritage, served up on a single plate.
Why is this Creole Jambalaya?
The difference between Cajun and Creole Jambalaya offers a clear glimpse into the distinctions between these two South Louisiana cuisines. Cajun jambalaya, often called "brown jambalaya," typically features chicken, pork, sausage, ham, and sometimes game meat, but it never includes tomatoes. Creole jambalaya, known as "red jambalaya," always includes tomatoes and often incorporates pork sausage, ham, and seafood like shrimp, reflecting the influence of the Port of New Orleans and the availability of more diverse ingredients.
Here’s What You Need
Here are some of the key ingredients for this recipe:
Ingredient Notes
- Shrimp: Use either fresh or frozen shrimp. When buying fresh shrimp in the shell, buy more than 2 pounds to net 2 pounds as the shells and heads add to the weight. As a rule of thumb, buy about 2 ¾ to 3 pounds to account for this.
- Sausage and bacon: I use smoked andouille for this recipe because it adds a distinct flavor. Kielbasa or other smoked pork sausages also work well. You can impact the flavor profile of this recipe by choosing mild or hot according to your taste preference. Use thick-cut smoked bacon so that it stands up to long cooking.
- Tomatoes: Fresh or canned tomatoes can be used. Fresh tomatoes should be very ripe, peeled, and deseeded. Use the liquid from canned and fresh tomatoes. I use canned whole tomatoes, but diced tomatoes also work.
- Rice: I use converted (parboiled) long-grain white rice for this recipe because the grains will not gum up when cooked this long. You can also use regular long-grain or Jasmine, Arborio, and Brown rice.
- Stock: This recipe is best when using Shrimp Stock. If you don't have Shrimp Stock, substitute Chicken Stock or Seafood Stock. As a last resort, use water, but that doesn't add anything to the flavor profile.
Cookware
This simple Creole Jambalaya recipe can be made in one pot. I use an enameled cast iron Dutch oven. Besides that, all you'll need is your usual prep tools.
Hints and Tips (FAQ)
Long-grain white rice is what is normally used. Other rice, like Jasmine, Arborio, and Brown rice are also options. Differing cooking times of the various kinds of rice should be considered when choosing your rice. I commonly use parboiled rice, such as Uncle Ben’s Converted Rice, which cuts the cooking time slightly, but regular long-grain rice is perfect for this recipe as well. Keep in mind, that many factors can affect cooking time, such as altitude, so it's important to test the jambalaya after cooking for 30 minutes. The Jambalaya is ready when the rice is done.
Andouille sausage is highly seasoned (that doesn’t mean it’s always spicy), coarse-grained, smoked pork sausage which is very common in Cajun and Creole recipes. Any smoked pork sausage, like kielbasa, can be substituted for the andouille, but keep in mind that the andouille adds a lot of flavors that other sausages do not. In addition to smoked sausage, you can also add some smoked ham or tasso to the recipe.
Frozen shrimp, sold in many grocery stores and seafood markets, are perfectly good in this recipe. Make sure to thaw the shrimp in the refrigerator overnight and rinse before using. Pat the rinsed shrimp dry with a paper towel and sprinkle on some Creole seasoning, Set the seasoned shrimp aside and they will be ready when you are.
The shrimp do not have to be large. Medium shrimp (41/50 count) work well, but small shrimp will work if that's all you can find. The term “count” refers to the number of shrimp in a pound. In this example, the shrimp are a size that is between 41 and 50 shrimp would weigh one pound. Learn a little more about shrimp sizes by reading my article, What Size Shrimp Do I Need?
If you want to cook this ahead of time, consider cooking up to the point just before you add the rice. Freeze the mixture in an airtight container and when you are ready to eat, thaw it in the refrigerator overnight, then bring it to a boil and add the rice and shrimp as the recipe directs.
Other popular Cajun and Creole dishes such as Gumbo, Etouffee, Shrimp Creole, and Dirty Rice are completely different than both Cajun and Creole Jambalaya. Jambalaya, as you have just read, is seasoned proteins and vegetables cooked in a rich stock with uncooked rice until the rice absorbs all the wonderful flavors. Shrimp Creole and any Etouffee are highly seasoned sauces that are served over rice. Dirty Rice utilizes cooked rice blended into seasoned meat with chicken organ meat, a perfect use for left-over rice. Gumbo, of course, is a soup-like combination of proteins and vegetables that is often served with a scoop of cooked rice as an add-on. All are unbelievably delicious and come with a Cajun or Creole cook ready to argue with you about what you should put in each one!
Here’s What You Do
First...you have a beer. I always find jambalaya fun to cook because it often involves a crowd or get-togethers of some sort. There are only nine ingredients plus the proteins and spices and everything goes together in one pot. Simple, but you will benefit from performing mise en place. That starts with a beer. While you sip, read the recipe completely, making sure you have all the ingredients and know what to do with them.
Mise en Place
Take a few minutes to prepare all the ingredients before starting to cook. Once you are ready to make the recipe, most of the work is done and the assembly of the recipe will be seamless and more enjoyable. Here are the mise en place steps for making Creole Jambalaya:
A) Shrimp should be peeled, deveined, and, rinsed in cold water. Some frozen shrimp are already peeled, so all you will need to do is defrost, devein (if necessary), and rinse. After rinsing, pat the shrimp dry with paper towels. Mix some Creole seasoning into the shrimp and set them in the fridge until needed.
B) Slice the sausage into ¼ inch medallions and chop the smoked bacon into bite-size pieces. Set this aside. Chop the Trinity (yellow onions, bell peppers, and celery) and place it in a bowl together. Chop the garlic and green onions and place them in separate bowls. Mix the Herb and Spice Blend and set it aside.
C) Measure the rice and stock.
D) Open the cans of tomatoes and tomato sauce. We will use all the juice in the tomato can.
Lagniappe Tip: Save the shells to make Homemade Shrimp Stock. If you're not ready to make that yet, the shells and heads can be frozen until you need them. The cleaned shrimp, as well as the stock (if making), can be kept in the refrigerator in an airtight container for 3 to 5 days or the freezer for a couple of months.
Render the fat and caramelize the Trinity
What happens in this step? Our first layer of flavor starts with rendering the fat of smoked meats and using that to cook the Trinity until the natural sugars are drawn out.
- Place a Dutch oven over medium heat and fry the bacon until most of the fat has been rendered. This will take about 5 to 8 minutes.
- Leaving the bacon in the Dutch oven, increase the heat to medium-high; add the sliced sausage and continue to fry until its fat is rendered and the sausage starts to brown (about 5 more minutes).
- Add the Trinity (yellow onions, bell peppers, and celery) to the bacon and sausage; mix well. Lower the heat to medium; cook the Trinity, until it starts to caramelize, about 15 minutes. Stir regularly.
- Next, add the garlic and green onions and saute for 2 minutes or until the garlic becomes aromatic.
- Add about ¾ of the Herb and Spice Blend and continue to saute for another 2 minutes. (Reserve the remainder of the Herb and Spice Blend to add later).
Add the tomatoes and the sauce
What happens in this step? On top of the meats and Trinity, we'll add tomatoes and stock which will simmer to fuse the various flavors into one.
- Add the tomatoes along with all the juice. Mix well and bring it to a heavy simmer for 5 minutes.
- Add the tomato sauce and mix well.
Lagniappe Tip: Place the whole tomatoes in a bowl and use your hand or a potato masher to crush them. Make sure to add all of the juice along with the crushed tomatoes.
Add the Rice
What happens in this step? Now that we have a homogenous liquid simmering, we'll add the rice which will absorb the liquid and all that wonderful flavor.
- Next, add the stock; bring everything to a low boil, then reduce the heat to a heavy simmer, uncovered, for about 10 minutes.
- After simmering for 10 minutes, increase the heat and mix in the uncooked rice. Stir thoroughly to evenly distribute the uncooked rice. Return to a boil, then reduce the heat to a low simmer; cover the Dutch oven, and simmer for 15 minutes. During this time, do not take the lid off the Dutch oven.
Lagniappe Tip: We want to give the rice time to cook evenly and absorb the flavor-packed liquid. Leaving the lid in place will promote the creation of steam as the mixture simmers on low. In this environment, all the moisture will be absorbed by the rice. Removing the lid during this time will make the rice cook unevenly.
Add the Shrimp and Finish
What happens in this step? The shrimp will absorb much of the seasonings and enhance the overall flavor profile. They cook quickly and will be added in the last 15 minutes.
- After 15 minutes, remove the lid and stir the mixture thoroughly. Add the shrimp a few at a time, stirring to combine the shrimp and rice.
- Replace the lid and simmer for 15 minutes. Remove the lid and test the rice for doneness and seasoning.
Is the Jambalaya Done?
- If the rice is cooked to your liking, the jambalaya is done. If the rice is still a little hard, replace the cover and simmer until the rice is done, testing every 5 minutes. If more liquid is needed, add some of the reserved stock. If the rice is done, but there is still liquid in the Dutch oven, simmer for a few minutes with the cover off. Pay attention because you don’t want the rice overcooked and mushy. Add some or all of the reserved Herb and Spice Blend as needed.
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Serving Suggestions
Once done, remove the Dutch oven from the heat and let it sit covered for another 5 minutes. Fluff it up, remove the bay leaves and you are ready to serve.
Creole Jambalaya can be served as a main or side dish. It goes well with Sensation Salad, some Sweet n' Savory Green Beans, and crispy French Bread.
Take a look at these great related Cajun and Creole recipes...try them all!
Leftover Tips
Allow the cooked Jamalaya to cool to room temperature before storing. The challenge with leftover Creole Jambalaya is that the rice can dry out and the shrimp can lose their texture. However, leftovers can be very tasty if handled properly.
Leftover Creole Jambalaya will last about 3 to 4 days in the refrigerator and should be stored in an airtight container.
Creole Jambalaya does not freeze well because the rice tends to get mushy and the shrimp's texture may not be optimal after freezing. If you do freeze the leftover jambalaya, consume it within 30 days. Leftovers should be held in an airtight container or a vacuum-sealed bag for best results.
Defrost frozen Jambalaya in the fridge overnight or in a cold water bath, changing the water every 30 minutes. I do not recommend reheating frozen jambalaya from frozen because the time it will take will likely overcook the rice and shrimp.
The jambalaya can be reheated on the stovetop, in the microwave, or oven. However you reheat it, foodsaftey.gov recommends reheating it to 165 degrees Fahrenheit. If the rice looks a little dry, add some warm water (or stock) before reheating. Reheat slowly, stirring occasionally until warmed through.
If reheating in the microwave oven, be careful not to overcook it. Zap it in 30 to 40-second intervals, stirring in between. If reheating in the oven, place the jambalaya in a shallow oven-safe dish, cover with aluminum foil, and reheat at 325 degrees Fahrenheit for about 20 minutes or until warmed to 165 degrees Fahrenheit.
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Yeah You Right!
Publishers Note: This article was originally published in February 2020. This update is intended to improve your experience in search and navigation with updated information and images.
Recipe
Creole Jambalaya
Here's What You Need
- 2 pounds shrimp peeled, deviened, and rinsed
- 2 strips smoked bacon sliced into 1" pieces
- 1 pound andouille sausage sliced into medallions
- 2 medium yellow onions chopped
- 1 small green pepper chopped
- 2 stalks celery chopped
- 1 bunch green onions chopped
- 5 cloves garlic chopped
- 15 ounces whole peeled roma tomatoes See Recipe Notes
- 8 ounces tomato sauce
- 2 cups long-grain rice See Recipe Notes
- 3 ½ cups shrimp stock See Recipe Notes
Herb and Spice Blend
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon thyme
- 1 tablespoon Creole seasoning plus some for the shrimp
- 2 teaspoons kosher salt
- 2 teaspoon ground black pepper
- 2 bay leaves
Here's What You Do
Prep the Ingredients
- Peel, devein, and rinse the shrimp. Pat dry with paper towels and mix about 1 tablespoon of Creole seasoning into the shrimp and place in refrigerator until needed.
- Slice the bacon and sausage, chop the yellow onions, bell peppers and celery; chop the green onions and garlic; measure the stock, rice and Herb and Spice Blend; open the cans of whole tomatoes and sauce. Set all aside until needed.
Make the Jambalaya
- Fry the bacon in a Dutch oven over medium heat to render the fat, about 5 minutes.
- Add sausage and saute to render the fat, about 5 minutes.
- Add the Trinity (yellow onions, bell peppers and celery) and saute until starting to caramelize, about 15 minutes.
- Add garlic and green onions; saute about 2 minutes
- Add about ¾ of the Herb and Spice Blend plus the Bay Leaves; stir to mix for 2 to 3 minutes.
- Add the tomatoes by crushing each tomato by hand as you add them. Add in any juice from the tomatoes.
- Increase the heat to a heavy simmer for 5 minutes, then add the tomato sauce and stock.
- Stir well and bring it to a heavy boil, then reduce the heat to a strong simmer and cook uncovered for about 10 minutes while all the flavors merge. Taste for seasoning and adjust if necessary.
- Mix in the raw rice and return to a boil before reducing the heat to a simmer. Cover the Dutch oven and cook for 15 minutes. Do not open the lid during this period.
- After 15 minutes, remove the lid, stir well. Add the shrimp, a few at a time, and stir to combine completely.
- Replace the lid and simmer for an additional 15 minutes, again, do not open the lid during this period.
- After 15 minutes, remove the lid to test the rice for seasoning and doneness. If the rice is still a little hard, replace the cover and simmer for up to an additional 10 minutes or until the rice is done. Test after 5 minutes. Adjust seasoning, if needed.
- Remove the Dutch oven from the heat. Let it sit covered for another 5 minutes. Remove the bay leaves and serve.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Mac
Hey man, this looks delicious and I'm excited to make it. I had a Jambalaya with chicken in it once and I'm not a big bacon guy, do you think this would be good with chicken instead? Thanks!
Sweet Daddy D
Hey, Mac. You can skip the bacon, just use a small amount of vegetable oil to get going. If you want a jambalaya with chicken, you should try my Cajun Jambalaya?
Robert
Just about the best thing I ever made
Sweet Daddy D
Yeah you right, Robert! Thanks.
Junius Arceneaux Jr.
Ok Sweet Daddy
I would like to know if you have a list of ingredients to cook up a 20 quart of your CREOLE JAMBALAYA. I can make the Cajun Jambalaya with my list, but I am wanting to try your recipe with shrimp and make a red Jambalaya. Thanks for your help. I going to get me a beer while waiting for your reply.
Sweet Daddy D
Hey, my friend. I'm going to send you an email.
Tim Melancon
I am interested in making a 20 gallon black iron pot creole jambalaya. Would you have a recipe for this big of a batch of jambalaya? I’ll have a beer while waiting as well.
Sweet Daddy D
Hi, Tim. I responded to you via email.