Creole Jambalaya

A one-pot New Orleans rice dish of andouille, chicken and shrimp cooked with tomatoes, the holy trinity and Creole spices. Serves 6 to 8.

Naturally gluten-freeDairy-freeHigh-proteinNo added sugarFreezer-friendly

Contains: shellfish. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 50 min
  • Total 1 hr 10 min
  • Yield 6 to 8 servings
  • Heat 🌶 Mild
  • Level Intermediate

Updated

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Dutch oven of Creole jambalaya with rice, shrimp, andouille sausage and peppers

Jambalaya is Louisiana's celebration rice: everything cooks together in one pot, so the rice absorbs the flavor of the sausage, chicken, tomatoes and spices. This is the red, tomato-based Creole style from New Orleans.

The shrimp go in at the end so they stay tender.

Instructions

  1. Brown. Brown the sausage in the oil in a Dutch oven, then the chicken. Set aside.
  2. Trinity. Cook the onion, pepper and celery 5 minutes, then the garlic for 1 minute.
  3. Rice and liquid. Stir in the rice, tomatoes, broth, seasoning, thyme and bay leaves. Return the sausage and chicken and bring to a boil.
  4. Simmer. Cover, lower the heat and simmer 20 to 25 minutes, until the rice is nearly tender.
  5. Add the shrimp. Stir in the shrimp, cover and cook 5 to 7 minutes, until pink and the rice is tender. Sprinkle with green onions.

Nutrition per serving (estimated)

490Calories
40 gCarbohydrates
3 gFiber
37 gNet carbs
37 gProtein
21 gFat

Estimated per serving, based on 7 servings (the recipe serves 6 to 8), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinGluten-freeDairy-freeNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Food safety: chicken is done at 165°F in the thickest part.
  • Food safety: shrimp and scallops are done when they turn opaque all the way through (145°F); take them off the heat right away so they stay tender.
  • Do not stir the rice while it simmers.
  • Creole seasoning varies in salt; taste before adding more.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 3 days, or freeze up to 3 months (the shrimp toughen a little). Reheat covered with a splash of broth, stirring gently, until steaming, 165°F.

Questions about this recipe

What is the difference between jambalaya and gumbo?
Jambalaya is a rice dish cooked in one pot; gumbo is a stew served over rice.
Creole or Cajun jambalaya?
Creole jambalaya includes tomatoes; Cajun jambalaya is brown and has none.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

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