Creole Jambalaya

A one pot meal. I love them. Dishes that can be brought together over a short period of time, and slow cooked, and ready for a family… who could go wrong? Creole jambalaya is one of those dishes, and on my most recent trips to Louisiana, I actually missed the traditional dish of jambalaya. Sure, I got in my gumbo, po-boy, and beignets, but I missed the delicious, and spicy dish of jambalaya.

I could not get the thought off of my mind. Friends and family called in after I returned and asked how the jambalaya was, and I felt guilty. Guilty that I was hooked on Johnny’s Po-boys, I mean, I was hooked on the po-boys. Sure, the gumbo was ok, but… I missed jambalaya?

Creole Jambalaya Recipe

Recently, I brought my family to the table with a platter of jambalaya, and not only did it have them talking, but it also kept them eating. If you are looking for a great dish to impress your family and friends, and one that is really easy to make, then jambalaya is right up your alley.

Keep in mind that this is the ‘red’ jambalaya. Make this one first, then experiment with the cajun jambalaya which uses no tomatoes.

Ingredients:

  • 3 tbsp olive oil
  • 14 oz. Andouille sausage, sliced into 1/4 inch rounds
  • 2 medium onions, chopped
  • 4 ribs of celery, chopped
  • 1 red bell pepper, seeded, and chopped
  • 1 1/2 lbs of shrimp, peeled and deveined (31-40’s work well)
  • 6 cloves of garlic, minced
  • 5 cups of chopped tomatoes
  • Salt
  • Pepper
  • Hot Sauce (I use Garlic Tabasco, approximately 3 tbsp)
  • 3 cups of cooked long grain rice
  • Scallions (optional for garnish)
  • Crab Legs (optional for garnish, yes, garnish and good eats)

Begin by getting your one pot ready on medium-high heat. Add in your olive oil and toss in the sliced sausage. Cook the sausage until crispy around the edges. Toss in the onions, bell pepper, and celery, and cook for about 5-6 minutes, until you see them becoming a bit tender. Next, throw in your garlic and shrimp, and mix well, cooking for another few minutes.

You see where this is headed right? One pot.

Now throw in the chopped tomatoes, and cook rice, mixing well and cook for an additional 5 minutes. Now, get your spoon, and taste it. The moment is near.

Season with salt and pepper, toss in your hot sauce, and mix. Taste again. Do you thing, but be careful on the salt and spice, as I am sure there will be leftovers, the spice actually grows overnight. Do the right thing for your guests.I actually could have added a lot more spice as that is how I like my jambalaya, but instead, I simply place a bottle of the hot sauce on the table when served, and let my guests go at it.

Ok, you are pretty much good to go here. Plate up, and top with scallions and crab legs. Serve with a nice glass of white wine, or great beer. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Creole Jambalaya”

  1. this dish is almost like the ghanaian jollof.main difference is we use meat most of the time in place of the shrimps scallions and crabs and no hot sauce bcos we use pepper and veggies r optional.

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