Creole Jambalaya

Creole Jambalaya

  • 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

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  • 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

  1. 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. 
  2. 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.
  3. 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.
  4. 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.

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