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.
