Authentic Creole Jambalaya Recipe: A Flavorful New Orleans Classic
This authentic Creole Jambalaya recipe combines Italian sausage, shrimp, and a medley of vegetables and spices for a hearty, flavorful dish that's perfect for any occasion. With a rich tomato base and just the right amount of heat, this New Orleans classic is sure to become a favorite.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound Italian sausage sliced
- 1 pound shrimp peeled and deveined
- 1 onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 can 14.5 ounces diced tomatoes
- 1 cup chicken broth
- 1/2 cup tomato sauce
- 1 cup long-grain white rice
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 2 green onions sliced
Instructions
- Cook the Sausage: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced Italian sausage and cook until browned. Remove the sausage from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, bell pepper, and celery. Sauté until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for another minute.
- Add Tomatoes and Spices: Add the diced tomatoes (with their juice), chicken broth, tomato sauce, rice, smoked paprika, thyme, oregano, cayenne pepper, hot sauce, Worcestershire sauce, and bay leaves. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot, along with the cooked sausage. Stir well, cover the pot, and let it simmer for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Season and Serve: Remove the bay leaves. Season the jambalaya with salt and pepper to taste. Garnish with chopped parsley and sliced green onions.
- Enjoy: Serve hot and enjoy your delicious Creole-style jambalaya!