Description
This Creole Jambalaya recipe is a flavorful one-pot meal combining Andouille sausage, shrimp, and a medley of aromatic vegetables and spices, all cooked to perfection in the oven. Perfect for a hearty dinner that captures the essence of Southern Creole cuisine, this dish melds smoky, spicy, and savory elements with tender rice for a satisfying and authentic experience.
Ingredients
Scale
Sausage and Vegetables
- 2 tablespoons unsalted butter, divided
- 1 pound Andouille sausage, sliced into ½-inch pieces
- 3 stalks celery, chopped (about 1 cup)
- 1 small green bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
Main Ingredients
- 2 cups uncooked long-grain white rice
- 2 tablespoons tomato paste
- 4 ½ cups chicken broth
- 1 (28-ounce) can whole tomatoes, drained and crushed
- 1 pound medium or large raw shrimp, peeled and deveined
- 4 scallions, sliced
Instructions
- Preheat the oven: Set your oven to 350°F to ensure even and thorough cooking of the dish later on.
- Cook the sausage: Melt 1 tablespoon of butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the sliced Andouille sausage and cook, stirring constantly, until browned, about 7 to 9 minutes. Remove the sausage from the pot and set aside.
- Sauté the vegetables: Add the remaining tablespoon of butter to the pot. Once melted, add the chopped celery, green bell pepper, and onion. Cook, stirring often, until the vegetables are tender, about 6 to 7 minutes. Add the minced garlic and cook for an additional minute while stirring.
- Season the mixture: Reduce the heat to medium and stir in salt, black pepper, dried thyme, oregano, paprika, and cayenne pepper. Cook the mixture until fragrant, about 1 minute.
- Add rice and tomato paste: Stir in the uncooked long-grain white rice and tomato paste. Cook and stir constantly until the rice is toasted and coated with the tomato paste and seasonings, approximately 3 minutes.
- Build the stew base: Pour in the chicken broth and crushed tomatoes while stirring to deglaze the pot and loosen any browned bits stuck at the bottom for enhanced flavor.
- Bring to a boil: Increase the heat to high, return the cooked sausage to the pot, and bring the entire mixture to a boil. Stir in the peeled and deveined shrimp along with half of the sliced scallions.
- Bake the dish: Cover the pot with an ovenproof lid or aluminum foil. Transfer it to the preheated oven and bake until the rice is tender and fully cooked, about 30 minutes.
- Rest and serve: Carefully remove the pot from the oven and let the jambalaya rest, covered, for 5 minutes to allow flavors to meld. Garnish with the remaining scallions before serving.
Notes
- Using a Dutch oven or an ovenproof heavy pot is crucial for transferring the dish from stovetop to oven.
- For a spicier jambalaya, increase the cayenne pepper or add hot sauce to taste.
- You can substitute Andouille sausage with chorizo or another smoked sausage if unavailable.
- Ensure shrimp is peeled and deveined for the best texture and flavor integration.
- Letting the dish rest after baking helps the rice absorb all the flavors and improves texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Creole
