If you have a soft spot for bold, hearty flavors with a creamy twist, this Creamy Creole Jambalaya with Shrimp and Andouille Sausage Recipe is absolutely going to win your heart. It’s that comforting Southern classic that brings together smoky Andouille sausage, tender shrimp, and a perfectly spiced tomato-infused rice all cooked to creamy perfection. Every spoonful bursts with layers of spice and savory goodness that feels like a warm hug on a plate. Trust me, once you make this dish, it’ll become your go-to comfort meal that everyone asks for again and again.
Ingredients You’ll Need
The magic of this Creamy Creole Jambalaya with Shrimp and Andouille Sausage Recipe lies in its simple yet incredibly flavorful ingredients. Each component plays a vital role in creating layers of aroma, taste, and texture that make this dish unforgettable.
- Unsalted butter: Adds rich creaminess and helps sauté ingredients perfectly.
- Andouille sausage: The smoky, spicy star that infuses depth and heartiness.
- Celery: Provides a crisp, slightly bitter undertone to balance the spices.
- Green bell pepper: Adds fresh sweetness and vibrant green color.
- Yellow onion: Builds a savory, aromatic base.
- Garlic: Packs a pungent punch that complements the Creole spices.
- Salt and black pepper: Essential for seasoning and enhancing flavors.
- Thyme and oregano: Classic herbs that lend earthiness to the mix.
- Paprika and cayenne pepper: Deliver smoky warmth and a gentle kick of heat.
- Long-grain white rice: The comforting carb that soaks up all the flavors.
- Tomato paste: Creates a rich, slightly sweet tomato base that ties everything together.
- Chicken broth: Adds moistness and deep savory notes.
- Canned whole tomatoes: Bring natural acidity and tangy freshness.
- Shrimp: Adds tender seafood flavor and luscious texture.
- Scallions: Offer a fresh, mild oniony finish as a garnish.
How to Make Creamy Creole Jambalaya with Shrimp and Andouille Sausage Recipe
Step 1: Preheat and Prepare
First, get your oven ready to ensure even cooking later on. This sets you up to perfectly bake the jambalaya so the rice cooks through without drying out or sticking.
Step 2: Brown the Andouille Sausage
Melt half of your butter in a large Dutch oven over medium-high heat and toss in the sliced Andouille sausage. Stir it constantly and let it brown to release those smoky, savory oils—about 7 to 9 minutes. Then, take it out and set it aside; we’ll bring that flavor back in later.
Step 3: Sauté the Vegetables
Add the remaining butter to the pot and melt it. Toss in the celery, green bell pepper, and yellow onion, cooking until tender and fragrant—think 6 to 7 minutes. Garlic joins in last for just a minute to keep its bold punch intact.
Step 4: Layer in the Spices
Lower your heat a bit and sprinkle in salt, black pepper, thyme, oregano, paprika, and cayenne pepper. Stir constantly for about a minute, letting the fragrant spices release their fullest depth and fill your kitchen with that irresistible Creole aroma.
Step 5: Toast the Rice and Tomato Paste
It’s time to introduce the rice and tomato paste directly into the pot, stirring vigorously. Toasting the rice for 3 minutes helps it absorb the flavors and avoid that mushy texture, while the tomato paste enriches the color and adds a touch of sweetness.
Step 6: Add Liquids and Tomatoes
Pour in your chicken broth and crushed tomatoes, scraping the bottom to lift any delicious browned bits. This helps maximize the depth of flavor right from the start of simmering.
Step 7: Return Sausage and Add Shrimp
Bring the pot back to high heat and stir the browned sausage back in. As the mixture comes to a boil, fold in your peeled and deveined shrimp along with half of the sliced scallions for an early burst of freshness.
Step 8: Bake to Creamy Perfection
Cover the pot tightly with an ovenproof lid or foil and transfer it to the preheated oven. Bake for about 30 minutes so the rice cooks through and the shrimp becomes perfectly tender, all wrapped in a rich, creamy sauce.
Step 9: Rest and Garnish
Take the jambalaya out of the oven and let it rest for 5 minutes, still covered. This final step allows the flavors to settle and meld beautifully. Before serving, scatter the remaining scallions on top for that fresh pop of color and flavor.
How to Serve Creamy Creole Jambalaya with Shrimp and Andouille Sausage Recipe
Garnishes
Adding a few sliced scallions on top is the classic finishing touch for this Creamy Creole Jambalaya with Shrimp and Andouille Sausage Recipe. You might also sprinkle some fresh parsley or a squeeze of lemon juice to uplift the rich flavors wonderfully.
Side Dishes
While this dish is a complete meal on its own, pairing it with a simple green salad or some crusty French bread can perfectly balance the hearty, spicy jambalaya. Cornbread also makes for a delightful Southern-inspired accompaniment.
Creative Ways to Present
For a festive touch, serve the jambalaya in individual cast-iron skillets or rustic bowls to keep it warm longer. You can also garnish with crispy fried onions or jalapeño slices to add an extra layer of texture and heat that your guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Creamy Creole Jambalaya with Shrimp and Andouille Sausage Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even tastier.
Freezing
This jambalaya freezes beautifully. Portion it into airtight containers or freezer bags and freeze for up to 2 months. Be sure to leave some headroom in the container to allow the rice to expand slightly.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm gently on the stovetop over low heat, stirring often, or microwave in short bursts to prevent the shrimp from overcooking. Adding a splash of chicken broth or water helps maintain its creamy texture during reheating.
FAQs
Can I make this dish spicier?
Absolutely! You can increase the cayenne pepper or add some hot sauce or chopped jalapeños to amp up the heat without losing the creamy texture or Creole essence.
What if I’m not a fan of shrimp?
No problem! You can substitute the shrimp with chicken pieces or keep it vegetarian by adding more vegetables like zucchini and mushrooms while omitting the sausage for a different twist.
Is Andouille sausage essential?
Andouille sausage is traditional for that smoky, spicy flavor, but you can use smoked kielbasa or any spicy smoked sausage as a delicious substitute if needed.
Can I use brown rice instead of white?
Brown rice will take longer to cook and might affect the creaminess since the texture is firmer. If you want to use brown rice, cook it separately and combine at the end to maintain the perfect consistency.
How can I make this dish dairy-free?
Simply swap the butter for olive oil or a dairy-free margarine. The rest of the ingredients and cooking method remain the same, yielding just as much delicious flavor.
Final Thoughts
You really can’t go wrong with making this Creamy Creole Jambalaya with Shrimp and Andouille Sausage Recipe your new comfort food hero. It’s a celebration of bold Southern flavors wrapped in a creamy, satisfying bowl that matches every craving and pleases every palate. So dig in, have fun with it, and watch this dish become a beloved favorite in your kitchen!
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Creamy Creole Jambalaya with Shrimp and Andouille Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Creole
Description
This authentic Creole Jambalaya recipe offers a rich, flavorful combination of Andouille sausage, tender shrimp, and a medley of vegetables simmered with aromatic spices and long-grain white rice. Baked in the oven to perfection, this classic Louisiana dish delivers a hearty, spicy, and comforting meal that’s perfect for gatherings or a satisfying family dinner.
Ingredients
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
Spices and Rice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 cups uncooked long-grain white rice
- 2 tablespoons tomato paste
Liquids and Seafood
- 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 Oven: Set your oven to 350°F (175°C) to prepare it for baking the jambalaya, ensuring even and thorough cooking throughout the dish.
- Brown 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 and slightly crispy, approximately 7 to 9 minutes. Remove the sausage and set aside.
- Sauté Vegetables: Add the remaining butter to the pot. Once melted, add the chopped celery, bell pepper, and onion. Cook, stirring frequently, until the vegetables are tender and fragrant, about 6 to 7 minutes. Incorporate the minced garlic and sauté for an additional 1 minute, stirring constantly to prevent burning.
- Add Spices: Reduce the heat to medium. Stir in salt, black pepper, dried thyme, oregano, paprika, and cayenne pepper. Cook the mixture for about 1 minute until the spices become aromatic.
- Toast Rice: Stir in the uncooked rice and tomato paste, cooking and stirring constantly. Toast the rice to lightly brown it while coating each grain with tomato paste and spices, approximately 3 minutes.
- Add Liquids and Tomatoes: Pour in the chicken broth and crushed tomatoes. Stir thoroughly to deglaze the pot, scraping any browned bits from the bottom to infuse the dish with deep flavor.
- Boil and Add Proteins: Increase the heat to high. Add the browned sausage back to the pot, and bring the mixture to a boil. Stir in the peeled and deveined shrimp along with half of the sliced scallions.
- Bake Covered: Cover the pot with an ovenproof lid or tightly with foil and transfer it to the preheated oven. Bake until the rice is tender and the shrimp is cooked through, about 30 minutes.
- Rest and Garnish: Remove the pot from the oven and let it stand covered for 5 minutes to allow flavors to meld. Garnish with the remaining sliced scallions before serving for a fresh and colorful finish.
Notes
- Use a heavy, ovenproof pot like a Dutch oven to ensure even cooking and easy transfer to the oven.
- Adjust cayenne pepper to control the spiciness of the jambalaya according to your taste.
- For a spicier kick, consider adding a dash of hot sauce before serving.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- Substitute the shrimp with chicken or omit proteins for a vegetarian version by increasing vegetables and seasoning.
