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Creole Jambalaya

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This made-from-scratch Creole Jambalaya is chock full of warm spices, sausage, and shrimp. There is that says comfort food like a bowl of jambalaya on a cold day! Of course, we love this rice dish all year round, and it makes a great make-ahead meal.

Jambalaya with sausage, shrimp, vegetables and spices in a cast-iron skillet

Not everything belongs in a smoker, and this is Creole Jambalaya is one of those dishes. We cook this amazing dish in a Dutch oven. For die hard smoke lovers, we recommend smoking the andouille sausage first, slice, and use.

What is Jambalaya?

Jambalaya is an American Cajun and Creole dish influenced by African, French, and Spanish culinary traditions. This rice dish includes warm spices, vegetables (or the “holy trinity; onions, bell peppers, and celery), rice, andouille sausage, chicken, and shellfish. Jambalaya is similar to other Louisiana favorites like gumbo and etouffee. This one-pot meal varies from chef to chef, but the flavor is usually deep, earthy, and comforting.

Creole-Jambalaya

Jambalaya Ingredients

  • Extra-large shrimp
  • Andouille sausage (which can be smoked for extra flavor)
  • Brown rice, long grain
  • Low-sodium chicken or seafood broth
  • Bell pepper
  • Mushrooms
  • Celery
  • Green onions
  • Diced tomato
  • Butter
  • Smoked paprika
  • Powdered cumin
  • Cajun or Creole seasoning (We recommend Tony Chacheres Creole seasoning for this Jambalaya recipe)
  • Hot sauce
  • Salt and black pepper

Making Creole Jambalaya

  • Heat butter in a large Dutch oven over medium heat.
  • Place sliced sausage in the pot and cook for 3 minutes. Transfer them to a bowl. 
  • Next, add chopped vegetables, seasonings, and diced tomato to the pot. Cook over medium heat for 2-3 minutes, stirring often.
  • Add sausage, and stir in the brown rice and chicken broth. Increase heat to high and bring to a heavy simmer for 2 minutes. Reduce heat to low, cover Dutch oven with lid and cook for 30 minutes.
  • Check rice for tenderness. If it is tender, stir in the shelled shrimp, cover, and cook for 5 more minutes. If not, cook rice for another 5-10 minutes or until it becomes tender, then follow the steps above. 
  • Taste jambalaya and adjust accordingly.
Jambalaya

Serving and Storing Leftovers

  • Once cooked, remove the pot from the heat. Spoon out your desired amount and garnish with sliced green onion.
  • Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days after preparation. Reheat well before serving.
  • If you love Cajun inspired dishes, try our Louisiana BBQ Shrimp!
Creole-Jambalaya

Jambalaya

A popular Creole rice dish made with Andouille sausage and shrimp. Sometimes chicken is also added, but this recipe does not call for it. This recipe makes a great barbecue side dish or simply eaten on its own as the main course.
5 from 2 votes
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Course: Main Dish, Side Dish
Cuisine: American Food
Keyword: jambalaya, jambalaya recipe
Prep Time: 20 minutes
Cook Time: 46 minutes
Total Time: 1 hour 6 minutes
Servings: 4 servings
Calories: 554kcal
Author: Derrick Riches

Ingredients

  • 1 pound shrimp extra-large, peeled and deveined
  • 4-5 Andouille sausage sliced in thirds
  • 1 cup brown rice long grain
  • 3 cups chicken or seafood broth low sodium
  • 1 bell pepper seeded and diced
  • 6 mushrooms white variety, chopped
  • 3 ribs of celery medium sized, finely sliced
  • 3 green onions thinly sliced
  • 1/2 cup diced tomato
  • 2 1/2 tablespoons butter unsalted
  • 2 teaspoons Creole seasoning (Tony Chacheres recommended)
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons powdered cumin
  • 2 teaspoons hot sauce (adjust amount to your liking)
  • 1 teaspoon salt (increase amount if needed)
  • 1/2 teaspoon black pepper

Instructions

  • Heat butter in a large Dutch oven over medium heat.
  • Place sliced sausage in the pot and cook for 3 minutes. Transfer them to a bowl.
  • Next, add chopped vegetables, spices (including salt and pepper), and diced tomato to the pot. Cook over medium heat for 2-3 minutes, stirring often.
  • Add sausage, and stir in the brown rice and chicken broth. Increase heat to high and bring to a heavy simmer for 2 minutes. Reduce heat to low, cover Dutch oven with lid and cook for 30 minutes.
  • Check rice for tenderness. If it is tender, stir in the shelled shrimp, cover, and cook for 5 more minutes. If not, cook rice for another 5-10 minutes or until it becomes tender, then add the shrimp and cook for an additional 5 minutes. Shrimp should be pink and firm when cooked through.
  • Taste jambalaya for salt content and adjust accordingly.
  • Once cooked, remove the pot from the heat. Spoon out your desired amount and garnish with sliced green onion.
  • Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days after preparation. Reheat well before serving.

Nutrition

Calories: 554kcal | Carbohydrates: 43g | Protein: 43g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 2774mg | Potassium: 862mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1984IU | Vitamin C: 62mg | Calcium: 237mg | Iron: 6mg

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