Creole Jambalaya
The Creole version of the classic South Louisiana rice dish. Tomatoes along with traditional flavors, techniques, and ingredients of legendary Creole kitchens.
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
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.
Notes
Please read my article Creole Jambalaya for step-by-step instructions with photos and more hints and tips. The QR code on the printed recipe card will take you directly to the article.
Use long-grain converted (parboiled) white rice, regular long-grain, or medium-grain rice, or substitute Jasmin, Arborio, or Brown rice, but this may impact the cooking time.
Andouille sausage can be replaced with any smoked sausage, like kielbasa. 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 or substitute commercial seafood or chicken stock.
Very ripe; peeled and deseeded fresh tomatoes can be substituted for canned tomatoes. Use 2 cups of tomatoes.
Fresh or frozen shrimp can be used; Large, medium, or small shrimp will work.
To account for the weight of the shell and heads, buy 3 pounds of head-on shrimp to net 2 pounds.
Leftovers will last about 3 to 4 days in the refrigerator or 30 days in the freezer. Always use an airtight container. Refer to the article for more Leftover Tips.
If you want to cook this ahead of time, cook to the point just before adding the rice.
Nutrition
Calories: 341kcal | Carbohydrates: 32g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 1474mg | Potassium: 540mg | Fiber: 2g | Sugar: 3g | Vitamin A: 789IU | Vitamin C: 14mg | Calcium: 97mg | Iron: 2mg
