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Creole Sausage and Shrimp Jambalaya
Created by: Howcan Team
Ingredients
- 1 pound andouille sausage, sliced
- 1 pound large shrimp, peeled and deveined
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth
- 1 1/2 cups long-grain white rice
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 green onions, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the sliced andouille sausage and cook until browned, about 5 minutes.
- Add the chopped onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic, Creole seasoning, dried thyme, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Pour in the diced tomatoes (with their juices) and chicken broth. Bring the mixture to a boil.
- Stir in the rice and reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Season the shrimp with salt and pepper, then add them to the pot. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
- Taste and adjust the seasoning with salt, pepper, and additional Creole seasoning if desired.
- Garnish with chopped green onions before serving.
- Serve hot and enjoy!
Creole Sausage and Shrimp Jambalaya is a classic dish with roots in the diverse culinary traditions of Louisiana. This flavorful one-pot meal is a staple of Creole and Cajun cuisine, blending influences from French, Spanish, African, and Native American cooking. The dish typically features Andouille sausage, shrimp, rice, and a medley of aromatic vegetables and spices like bell peppers, onions, and celery. Renowned chefs like Emeril Lagasse and Paul Prudhomme have popularized their own versions of this iconic dish, adding their unique twists to the traditional recipe. Today, the best versions of Creole Sausage and Shrimp Jambalaya can be found in the vibrant restaurants of New Orleans, where the dish is celebrated for its rich flavors and cultural significance. To make the perfect Jambalaya, it's crucial to get the seasoning just right, using a blend of paprika, cayenne, and thyme to achieve that signature Creole taste. While the classic recipe calls for Andouille sausage and shrimp, some variations include chicken, ham, or other seafood, offering a delicious alternative for those looking to experiment with the dish. Whether enjoyed in a bustling restaurant in the French Quarter or prepared at home with a personal touch, Creole Sausage and Shrimp Jambalaya continues to be a beloved symbol of Louisiana's vibrant culinary heritage.
60 min
6
450 calories
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