Go Back
A delicious plate of Easy Authentic Creole Jambalaya with shrimp and sausage

Easy Authentic Creole Jambalaya

A comforting, one-pan dish featuring bold Southern flavors with smoky andouille sausage, juicy shrimp, and the holy trinity of onion, celery, and bell pepper.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Creole, Southern
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5-2 cups long-grain white rice Use only long-grain rice for best texture.
  • 8-12 oz andouille sausage, sliced Can substitute with smoked kielbasa or smoked pork sausage.
  • 1 lb raw shrimp, peeled and deveined Seasoned with salt.
  • 1 medium onion, chopped Part of the holy trinity.
  • 2-3 stalks celery, chopped Part of the holy trinity.
  • 1 medium green bell pepper, chopped Part of the holy trinity.
  • 2-4 cloves garlic, minced
  • 14 oz canned diced tomatoes
  • 1 tbsp tomato paste (optional) For deeper tomato flavor.
  • 3-4 cups chicken stock Use the higher end for 1.5 cups rice.
  • Creole seasoning Mix includes cayenne, paprika, thyme, oregano.
  • 1 leaf bay leaf
  • Salt and black pepper to taste
  • 1-2 tbsp Oil or butter for browning
  • Chopped parsley and green onions for garnish
  • Lemon wedges for serving

Method
 

Preparation
  1. Chop the onion, celery, and green pepper. Slice the sausage. Measure rice and stock. Pat shrimp dry and season lightly with salt.
Cooking
  1. Heat 1–2 tbsp oil or butter in a large heavy pot over medium-high. Add sausage and brown for 3–4 minutes; remove and set aside.
  2. In the same pot, add the onion, celery, and bell pepper. Cook for 6–8 minutes over medium until softened. Add garlic and stir for 30 seconds until fragrant.
  3. Stir in the rice and cook for 1–2 minutes to lightly toast the grains and coat them in fat.
  4. Pour in diced tomatoes (and tomato paste if using), sprinkle in Creole seasoning, drop in the bay leaf, and add chicken stock. Bring to a simmer.
  5. Return the sausage to the pot, cover, and reduce heat to low. Cook gently for 15–18 minutes.
  6. At about 15 minutes, nestle shrimp on top, cover, and cook for 3–5 minutes until shrimp turn pink and rice is tender.
  7. Remove from heat and let stand for 5 minutes. Fluff rice, stir in chopped parsley and green onions, discard bay leaf, and taste for salt and pepper.

Notes

Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days. Reheat gently on the stove with a splash of water or stock.