Creole Jambalaya-the Creole version of the classic South Louisiana rice dish. Tomatoes along with traditional flavors, techniques and ingredients of the legendary Creole cooks dating back to the 18th Century
Estimated Time 2 hourshours10 minutesminutes
Servings 12Servings
Here's What You Need
2poundsshrimp - peeled, deviened, and rinsed
2strips smoked bacon - sliced into 1" pieces
1poundandouille sausage - sliced into medallions
2mediumyellow onions - chopped
1small green pepper - chopped
2stalkscelery - chopped
1bunch green onions - chopped
5clovesgarlic - chopped
15ounceswhole peeled roma tomatoes - See Recipe Notes
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.
Notes
I commonly use long-grain converted (parboiled) white rice, such as Uncle Ben’s Converted Rice. This increases cooking time slightly but it is harder to overcook and the grains should stay separated. You can use regular long-grain rice or substitute Jasmin, Arborio, or Brown rice, but this may impact the cooking time.Andouille sausage is a highly seasoned (that doesn’t mean it’s always spicy) coarse-grained smoked pork sausage very common in Cajun and Creole recipes. Any smoked 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 smoked ham or tasso to the recipe.Homemade shrimp stock is perfect for this recipe and can be made with the shells of fresh shrimp. If you do not have that, commercial seafood or chicken stock can be substituted.Fresh tomatoes can be substituted for canned tomatoes. Make sure the tomatoes are very ripe; peel and deseed fresh tomatoes. Use 2 cups of tomatoes. Frozen shrimp are perfectly good in Creole Jambalaya. Make sure to thaw the shrimp in the refrigerator overnight and rinse before using. The shrimp do not have to be large. Medium or small shrimp will work if that's all you can find. If you are buying fresh shrimp in the shell, buy more than 2 pounds to net 2 pounds of shrimp-the shells and heads add to the weight. As a rule of thumb, I would buy about 3 to 4 pounds of heads-on shrimp.Leftovers will last about 3 to 4 days in the refrigerator and should be stored in an airtight container. Reheat the Jambalaya in the microwave or on top of the stove. Add a little water to the saucepan and place over medium heat, stirring occasionally until warmed through.Creole Jambalaya does not freeze well because the rice will tend to get mushy. If you do freeze the leftover jambalaya make sure to use an airtight container or a vacuum sealer for best results. If you want to cook this ahead of time, cook 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.