Creole Jambalaya

Name: Creole Jambalaya
Prep time: Prep Time: 25 minutes
Cook time: Cook Time: 1 hour
Yield: Serves: 8
Ingredients: 1 Tbsp. olive oil; 1 pkg. (12 to 14 oz.) andouille sausage, cut into 1/2-inch thick rounds; 1 lb. frozen large raw shrimp (31 count), peeled and deveined, thawed; 2 Tbsp. Creole seasoning with salt, divided; 1 medium yellow onion, diced; 1 green bell pepper, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 2 cups uncooked long-grain white rice; 2 Tbsp. Take Root Organics® Tomato Paste; 1 can (28 oz.) Take Root Organics® Diced Tomatoes, not drained; 2 3/4 cups Kitchen Basics® Original Seafood Stock; Thinly sliced green onions; Hot sauce

Prep Time:
25 minutes
Cook Time:
1 hour
Serves:
8

Ingredients

1 Tbsp. olive oil
1 pkg. (12 to 14 oz.) andouille sausage, cut into 1/2-inch thick rounds
1 lb. frozen large raw shrimp (31 count), peeled and deveined, thawed
2 Tbsp. Creole seasoning with salt, divided
1 medium yellow onion, diced
1 green bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
2 cups uncooked long-grain white rice
2 Tbsp. Take Root Organics^® Tomato Paste
1 can (28 oz.) Take Root Organics^® Diced Tomatoes, not drained
2 3/4 cups Kitchen Basics^® Original Seafood Stock
Thinly sliced green onions
Hot sauce

Prep Time:
25 minutes
Cook Time:
1 hour
Serves:
8

Print Recipe

This satisfying, one pot, Creole-spiced rice dish is prepared with seafood stock, tomatoes, browned andouille sausage and tender shrimp.

Prep & Cook Instructions

Heat oil in a Dutch oven over medium-high heat. Add sausage in an even layer and sear 2 to 3 minutes per side until well-browned. Meanwhile, in a bowl, toss shrimp with 1 Tbsp. Creole seasoning to season. Transfer sausage to a plate.
Reduce heat to medium. Add onion, bell pepper, celery, garlic and remaining 1 Tbsp. Creole seasoning to pan. Cook 5 to 6 minutes or until softened. Stir in rice and cook about 2 minutes until fragrant and toasted smelling. Stir in tomato paste and cook about 1 minute until darkened to brick red.
Stir in diced tomatoes and stock; bring to a full simmer over medium-high heat. Stir in sausage, along with any juices on the plate.
Cover and reduce heat to medium. Cook about 35 minutes until rice is tender, stirring halfway through with a wooden spoon, making sure to stir to the bottom. Stir in shrimp during last 5 minutes of cooking. Remove from heat and let stand, covered, 5 minutes. Gently fluff with a fork and garnish with green onions. Serve with hot sauce, if desired.

Recipe Variation:

For Chicken Creole Jambalaya, prepare recipe as directed, except use Kitchen Basics^® Chicken Stock instead of seafood stock, and use 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces, instead of shrimp. After searing sausage in Step 2, sear chicken 4 to 5 minutes until one side is browned and transfer to plate with sausage. Add chicken along with sausage in Step 3.

Creole Jambalaya

Ingredients

Prep & Cook Instructions

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