Best 8 Authentic Creole Jambalaya Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the realm of authentic Creole jambalaya, a culinary masterpiece that captivates taste buds with its vibrant flavors and rich history. This traditional Louisiana dish, often referred to as the "soul of Louisiana cuisine," is a harmonious blend of African, French, and Spanish influences, reflecting the state's diverse cultural heritage. Get ready to embark on a journey through the vibrant streets of New Orleans, where the aroma of sautéed vegetables, succulent seafood, and tender chicken fills the air, enticing you to savor the essence of authentic Creole jambalaya.

Check out the recipes below so you can choose the best recipe for yourself!

HATTIE'S CREOLE JAMBALAYA



Hattie's Creole Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 24

Extra-virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, chopped
Parsley, for garnish

Steps:

  • Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
  • Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
  • Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
  • Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

CREOLE JAMBALAYA



Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

  • In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

CREOLE JAMBALAYA



Creole Jambalaya image

This Creole jambalaya recipe adapted from Picayune's Creole Cook Book interestingly states no tomatoes to be added, a divergence from today's standards of what makes a Creole jambalaya. The meat is strictly pork, although it's suggested veal brisket can also be used instead. There are no vegetables, except for the onions, and the dish is generously seasoned with a variety of spices and herbs.

Provided by TasteAtlas

Categories     Rice Dish

Yield 6 servings

Number Of Ingredients 14

1 ½ cups rice
1 pound fresh pork, cut into ½ inch square pieces
1 slice of ham
1 dozen of fine chaurice, smaller
2 onions
1 tbsp butter
2 garlic cloves
1 spring of thyme
1 spring of parsley
2 bay leaves
2 cloves, finely ground
3 quarts of beef broth or water
½ tbsp chili pepper
salt, pepper, and cayenne to taste

Steps:

  • In a large pan slowly brown the onions and pork in butter, then add the ham and garlic cloves together with minced thyme, parsley, bay leaves and ground cloves. Let these brown for five minutes then add the chaurice sausages, and cook for another five minutes.
  • Now, pour in water or beef broth and cook for 5 minutes. Once it boils, add the rice, chili pepper, salt, pepper, and cayenne.
  • Let everything boil together for 30 minutes or until the rice is cooked.
  • Make sure you often stir to ensure that the ingredients are well incorporated.

AUTHENTIC CREOLE JAMBALAYA



Authentic Creole Jambalaya image

Make and share this Authentic Creole Jambalaya recipe from Food.com.

Provided by Dona England

Categories     Creole

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs raw whole cleaned shrimp
1 cup diced tasso
2 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup chopped celery
2 cups canned tomatoes, chopped liquid reserved
1 cup raw rice
3 bay leaves
1 cup water, including tomato liquid
salt
cayenne pepper

Steps:

  • Saute onion, green pepper, celery, garlic in melted butter Add shrimp and ham and saute about 5 minutes.
  • Stir in tomatoes and cook 10 minutes.
  • Stir in rice, add seasoning and liquid.
  • Bring to a boil cover and simmer until rice is done.

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)



Authentic Jambalaya Recipe (Easy & Healthy Jambalaya) image

An authentic jambalaya recipe is savory, spicy, meaty, and oh so flavorful! And it's very easy to make as well! Let me share with you my favorite healthy jambalaya with lots of meat, crushed tomatoes, and jambalaya seasoning.

Provided by Savory With Soul

Categories     Main Course

Time 1h30m

Number Of Ingredients 18

3 Tbsp olive oil ((or oil of choice))
1 medium onion, (chopped)
2 large stalks celery, (chopped)
1 medium bell pepper ((any color, but I used red))
4 Tbsp garlic, (minced)
1 pound chicken breast, (cut into 1/2-inch pieces)
9-10 ounces sausage, ((link type) cut into bite-size medallions (andouille or any sausage of choice))
1 tsp cayenne pepper ((more or less to taste))
2 tsp paprika ((more or less to taste))
salt (to taste)
black pepper (to taste)
1 tsp thyme (, dry )
1 Tbsp oregano (, dry)
1 Tbsp basil (, dry)
1 can crushed tomatoes, (undrained (28 ounces))
3 cups chicken broth ((or stock))
1 cup rice, (uncooked (I used Lundberg Jubilee, a wild mixed rice))
½ pound shrimp (medium size, tail on or off, raw or cooked)

Steps:

  • Heat the oil on medium in a large Dutch oven on the stove top.
  • Add onion, celery, and bell pepper and cook about 5 minutes.
  • Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
  • Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
  • Add cayenne pepper and paprika to the meat mixture and blend lightly.
  • Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
  • Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
  • During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
  • Serve right away with a side salad and crusty bread if desired.

Nutrition Facts : Calories 485 kcal, Carbohydrate 36 g, Protein 35 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 174 mg, Sodium 1188 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

OVEN BAKED JAMBALAYA



Oven Baked Jambalaya image

Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

Provided by JOSLYN

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 2h45m

Yield 16

Number Of Ingredients 16

½ cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 leaf (blank)s bay leaves
3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
  • Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Nutrition Facts : Calories 541.1 calories, Carbohydrate 47.6 g, Cholesterol 124.7 mg, Fat 25.8 g, Fiber 2.6 g, Protein 28.5 g, SaturatedFat 10.1 g, Sodium 1857.9 mg, Sugar 5.3 g

CAJUN JAMBALAYA (AUTHENTIC)



Cajun Jambalaya (Authentic) image

My first time making Jambalaya and my family absolutely loved it. I researched the Cajuns on wikipedia and came up with this recipe. It utilizes what they had available at the time. Enjoy!

Provided by Chef stevemib

Categories     Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb chicken
1 lb andouille sausage
2 lbs shrimp (whole)
6 ears corn
2 green peppers, diced
2 onions, chopped diced
3 celery ribs, chopped
3 cups tomato sauce
12 cups chicken stock (homemade see recipe)
4 tablespoons cajun spices
1 teaspoon black pepper
1 teaspoon cayenne
2 teaspoons sea salt
4 tablespoons brown sugar
1 cup evaporated milk
4 cups rice (uncooked)

Steps:

  • Bring large pot of water to boil and add corn.
  • Cook for 15 minutes
  • Reserve water.
  • Using same water boil chicken 20 minutes
  • Reserve water for stock.
  • With a sharp knife scrape corn off the cob.
  • Remove chicken from the bone and dice.
  • Put tomato sauce, chicken, sausage, all veggies, 4 cups reserved chicken stock, evaporated milk and spices in a pot.
  • Bring to a boil and simmer 40 minutes.
  • Place rice in 8 cups reserved chicken and corn stock (add water if needed) and bring to boil and simmer 20 minutes.
  • Add whole shrimp and simmer 10 minutes.
  • Serve over rice.

Nutrition Facts : Calories 1446.2, Fat 41.9, SaturatedFat 13.7, Cholesterol 334.6, Sodium 3361.3, Carbohydrate 183.1, Fiber 8.7, Sugar 28.9, Protein 83.8

LOUISIANA JAMBALAYA



Louisiana Jambalaya image

My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 18

1/4 cup canola oil
1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds peeled and deveined cooked shrimp (31-40 per pound)

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

Tips:

  • When choosing your meat, opt for proteins that will hold their shape during cooking, such as chicken, shrimp, or smoked sausage.
  • Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent scorching.
  • Season your dish generously with Creole seasoning. This blend of spices is essential for authentic Jambalaya.
  • Don't overcrowd the pot. If you're cooking a large batch, cook it in batches to avoid steaming the rice instead of frying it.
  • Cook the rice until it is al dente, with a slight bite to it. Overcooked rice will become mushy and ruin the dish.
  • Serve Jambalaya hot, garnished with chopped green onions, parsley, or hot sauce.

Conclusion:

Jambalaya is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you prefer chicken, shrimp, or sausage, there is a Jambalaya recipe out there for you. So next time you're looking for a hearty and flavorful meal, give Jambalaya a try. You won't be disappointed!

Related Topics