Description
This classic Creole Jambalaya recipe is a hearty and flavorful one-pot dish featuring Andouille sausage, shrimp, and a medley of aromatic vegetables cooked with long-grain rice in a rich tomato and chicken broth base. Baked to perfection in the oven, this Southern favorite delivers authentic taste and satisfying comfort for any occasion.
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
Spices
- 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 Oven: Set your oven to 350°F (175°C) to ensure the jambalaya cooks evenly and thoroughly during baking.
- 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 crisped, about 7 to 9 minutes. Remove the sausage from the pot and set aside.
- Sauté Vegetables: Add the remaining butter to the pot. Once melted, add the chopped celery, green bell pepper, and onion. Cook, stirring frequently, until vegetables become tender, approximately 6 to 7 minutes. Add minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
- Add Spices: Reduce heat to medium and stir in salt, black pepper, dried thyme, oregano, paprika, and cayenne pepper. Cook until the spices become fragrant, about 1 minute, which enhances the dish’s flavor base.
- Toast Rice: Stir in the uncooked long-grain white rice and tomato paste. Cook and stir constantly for about 3 minutes to toast the rice and coat it evenly with tomato paste, adding depth to the dish.
- Deglaze and Add Liquids: Pour in the chicken broth and crushed whole tomatoes, stirring to deglaze the pot and loosen any browned bits stuck to the bottom. This step enriches the jambalaya with leftover flavors.
- Combine Sausage and Shrimp: Increase heat to high and return the cooked Andouille sausage to the pot. Bring the mixture to a boil, then stir in the peeled and deveined shrimp along with half of the sliced scallions to infuse fresh flavor.
- Bake the Jambalaya: Cover the pot with an ovenproof lid or foil. Transfer the dish to the preheated oven and bake until the rice is tender and has absorbed the liquid, about 30 minutes.
- Rest and Garnish: Carefully remove the pot from the oven and let the jambalaya stand covered for 5 minutes to allow flavors to meld and the rice to finish steaming. Garnish with the remaining sliced scallions before serving to add a fresh, vibrant finish.
Notes
- Use a heavy Dutch oven or any oven-safe pot with a tight-fitting lid to ensure proper cooking in the oven.
- If you prefer a spicier jambalaya, increase the cayenne pepper or add hot sauce to taste.
- Feel free to substitute chicken for shrimp, or use a combination of both for variation.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- For a gluten-free version, ensure that your chicken broth and sausage do not contain gluten additives.
