Classic Creole Jambalaya
This traditional one-dish meal is easy and scrumptious. You could add chicken, ham, or even duck. Traditional Creole jambalaya typically uses tomatoes and chicken broth, whereas Cajun jambalaya typically uses no tomatoes, just broth.
Serves: 4Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 2 Tbsp. butter
- 8 oz. andouille sausage, cut into 1⁄4-inch rounds
- 1 Tbsp. ground paprika
- 1 Tbsp. ground cumin
- 1⁄4 tsp. cayenne pepper
- 1 tsp. dried oregano
- 2 cloves garlic, peeled and minced
- 1 cup diced tomatoes
- 1 medium green bell pepper, seeded and diced
- 1 stalk celery, diced
- 3 scallions, sliced
- 1 large carrot, peeled and shredded
- 1 bay leaf
- 1⁄2 tsp. salt
- 1 cup uncooked brown rice
- 2 cups low-sodium chicken broth
- 1 lb. large shrimp, peeled and deveined
- Place the butter and sausage in a large pot or Dutch oven over medium heat. Stir well and cook for 5 to 8 minutes, until sausage is fully cooked. Stir in the paprika, cumin, cayenne pepper, oregano, and garlic. Cook for another minute until well combined. Add the tomatoes, pepper, celery, onions, carrot, bay leaf, and salt.
- Stir in the rice and broth, mix well, and bring to a boil. Cover and reduce heat to low. Let simmer about 50 minutes until rice is fully cooked and tender.
- Add the shrimp and let cook about 5 minutes. Remove bay leaf before serving.