Best 17 Creole Jambalaya Recipes

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Creole Jambalaya, a beloved staple of Louisiana cuisine, is a vibrant and flavorful dish that embodies the rich culinary heritage of the region. This hearty dish is a harmonious fusion of diverse ingredients, including aromatic rice, tender proteins, succulent vegetables, and a medley of bold seasonings. With its origins in the vibrant city of New Orleans, Creole Jambalaya has captured the hearts and taste buds of food enthusiasts worldwide. Join us on a culinary journey as we explore the art of crafting the perfect Creole Jambalaya, a true testament to the vibrant culinary tapestry of Louisiana.

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

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 STEW



Creole Jambalaya Stew image

This jambalaya stew is a favorite every year for Lenten soup suppers at church...

Provided by Suebee

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 5h

Yield 8

Number Of Ingredients 11

2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
2 medium onions, chopped
2 stalks celery, sliced
1 large green bell pepper, coarsely chopped
6 cloves garlic, minced
2 teaspoons Creole seasoning
½ pound andouille sausage, sliced
½ pound turkey kielbasa, sliced
1 cup uncooked white rice
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
  • Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
  • Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 27 g, Cholesterol 121.8 mg, Fat 11.6 g, Fiber 1.8 g, Protein 19.8 g, SaturatedFat 3.7 g, Sodium 1108 mg, Sugar 3.9 g

CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA



Creole

I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!

Provided by Heirloom

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast, cubed
1 (14 ounce) package loop sausage beef polska kielbasa, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped
3 garlic cloves, minced
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
1 (15 ounce) can chicken broth
1 1/4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
1 teaspoon salt
cracked black pepper

Steps:

  • Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
  • Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
  • Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
  • Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
  • Bring to a boil over medium high heat.
  • Add rice, bring back up to a boil.
  • Boil for 1 minute.
  • Cover reduce heat to low, simmer for 30 minutes.
  • The jambalaya should still be wet, but not soupy.
  • Ladle into bowls and serve up with some cornbread!
  • Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!

CREOLE-STYLE VEGETARIAN JAMBALAYA



Creole-Style Vegetarian Jambalaya image

This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.

Provided by Miss Annie

Categories     Stew

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 20

1/2 cup olive oil
2 cups yellow onions, small dice
1 cup red onion, small dice
1 cup bell pepper, small dice
1 cup celery, small dice
2 cups eggplants, small, diced
1 cup yellow squash, diced
1 cup zucchini, diced
1 tablespoon garlic, minced
2 tablespoons shallots, chopped
3 cups tomatoes, chopped
salt & freshly ground black pepper, to taste
1/2-1 teaspoon cayenne pepper, to taste
2 teaspoons creole seasoning, to taste
1/2 teaspoon dried thyme
3 bay leaves
4 cups long grain rice
1 cup tomato paste
8 cups vegetable stock
1 cup green onion, chopped

Steps:

  • Heat the oil in a large heavy pot over medium heat.
  • Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
  • Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
  • Add the tomatoes.
  • Season with salt, Creole seasoning, and additional cayenne, if desired.
  • Add the bay leaves.
  • Add the rice and stir for 2 to 3 minutes.
  • Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
  • Deglaze with some of the vegetable stock, stir and combine thoroughly.
  • Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
  • Add the vegetable stock/tomato mixture to vegetables, stir and cover.
  • Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
  • Do not stir the jambalaya while it's cooking.
  • Remove from heat and let stand for 2-3 minutes.
  • Add the green onions and mix thoroughly.
  • Garnish with some fresh long chives, and serve with a salad and good beer.

CREOLE JAMBALAYA



Creole Jambalaya image

I found a version of this in reader's digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank's isn't too bad. Just not as spicy but with very good flavor.

Provided by Karen From Colorado

Categories     Chicken

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 19

1 large yellow onion, chopped
1 garlic clove, minced
1 large green pepper, chopped
1 stalk celery, diced (with tops)
1/4 cup bacon drippings or 1/4 cup cooking oil
2 teaspoons minced parsley
1/2 lb ham, cut into small cubes
1/2 teaspoon dried thyme
2 large bay leaves
2 teaspoons salt
1 teaspoon Tabasco sauce (or other hot bottled sauce)
1 (14 ounce) can tomatoes, chopped
1/2 cup tomato sauce
2 cups water
2 cups uncooked rice
1 1/2 lbs fresh raw shrimp, shelled and deveined
1/2 lb smoked beef sausage
3 lbs chicken, cut up
1/2 lb Polish sausage, sliced

Steps:

  • Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
  • Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
  • Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
  • Add rice; reduce heat and simmer, covered for 30 minutes.
  • Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
  • Season to taste with salt and more hot sauce.
  • -------Chicken Jambalaya--------.
  • Add chicken and polish sausage.
  • When the onion-celery mix is done, finish as directed, omitting ham and shrimp.

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.

CREOLE-STYLE RED JAMBALAYA WITH CHICKEN, SAUSAGE, AND SHRIMP



Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp image

Number Of Ingredients 18

14 ounces peeled whole tomatoes
1 1/2 cups chicken stock
1/2 pound chicken
1/2 tablespoon canola oil
1/2 pound cooked cajun or creole sausage
1/2 medium yellow onion, diced`
1 green bell pepper, diced
2 celery ribs, diced
2 cloves garlic, minced
1/2 teaspoon tomato paste
1 teaspoon hot sauce
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 dash cayenne
1 dash garlic powder
2 bay leaves
1/2 pound shrimp, peeled and deveined
3 scallions, sliced

Steps:

  • Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
  • Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
  • Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
  • Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
  • Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
  • Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves, if desired (see note).

CREOLE JAMBALAYA



Creole Jambalaya image

An Old fashioned jambalaya recipe. I use a local hot sausage for this recipe but if you don't have any handy, any spicy pork sausage will work, I used to use chorizo when I was not in Louisiana, it works pretty good. You can also use any kind of left over meat if you like. I use chicken but have also used pork and it works fine. Use any kind of broth you like, I prefer chicken. Remember that white rice is cool but par boiled rice is a lot more forgiving. The key to a good Jambalaya is LEAVE IT ALONE, once you put the lid on let it cook for at least 30 min before you check on it.

Provided by Tread

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 cups rice
1 lb cooked chicken
2 slices ham
1 lb smoked sausage
1/2 lb spicy pork sausage
2 onions
1 bell pepper
2 stalks celery
1 jalapeno pepper
2 tablespoons butter
2 garlic cloves
2 sprigs thyme
2 sprigs parsley
2 bay leaves
1/2 teaspoon ground cloves
4 cups broth
1 teaspoon chili powder

Steps:

  • Chop the left over pork or chicken into small chunks and slice the smoked sausage.
  • Chop the onions, Celery, Bell Pepper, Jalapeno and mince the garlic herbs and ham.
  • Remove the skin from the sausage if it has any.
  • In a heavy bottomed pot with a tight fitting lid, brown the pork sausage braking it up, after the sausage is good and brown remove it with a slotted spoon If you have a lot of rendered fat you can pour it out but leave a couple of table spoons so you can brown your veggies. If you don't have any fat left over use a couple table spoons of butter to brown your veggies,.
  • Brown your onions bell pepper and celery slowly when slightly brown add the garlic, when that browns slightly, add the ham then minced herbs, bay leaf, cloves and chili powder stir till it starts smelling Good.
  • Add the browned sausage, smoked sausage and left over meat and stir till everything is well mixed.
  • Add broth and bring to a boil, as it boils taste the jambalaya to determine how salty and spicy you want to make it. Once your happy with the broth add the rice and let it come to a boil again. Put the lid on it, turn it down to a medium low and LEAVE IT ALONE for at least a half an hour before you go checking it.

SLOW-COOKER CREOLE JAMBALAYA (COOKING FOR 2)



Slow-Cooker Creole Jambalaya (Cooking for 2) image

Here's classic Creole flavorful cooking just for two.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h40m

Yield 2

Number Of Ingredients 11

1/2 cup chopped celery
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes with green pepper and onion, undrained
1/2 cup chopped fully cooked smoked sausage
1 teaspoon parsley flakes
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 drops red pepper sauce
6 ounces uncooked peeled deveined medium shrimp, thawed if frozen
1 cup hot cooked rice

Steps:

  • In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
  • Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
  • Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.

Nutrition Facts : Calories 390, Carbohydrate 40 g, Cholesterol 150 mg, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1760 mg, Sugar 11 g, TransFat 0 g

CREOLE JAMBALAYA



Creole Jambalaya image

Adapted from Chicago's famed House of Blues version of Jambalaya, this one takes less time, but doesn't skimp on BIG BAYOU flavor! It is one dish I am repeatedly asked to make. The great thing is you can throw in any number of meats and seafood that you have on hand, and leave one out if you want--any combination still tastes delicious! Have plenty of ice-cold beer on hand, you're gonna need it!

Provided by TinyBubbles

Categories     One Dish Meal

Time 1h45m

Yield 4-6 2 cup servings, 4-6 serving(s)

Number Of Ingredients 32

3 tablespoons bacon fat
4 ounces ham, diced (preferrably smoked)
4 ounces andouille sausages, diced
1 large onion, diced
3 stalks celery, diced
1 green pepper, diced
2 scotch bonnet peppers, diced (or jalapenos)
1 tablespoon garlic, minced
1 tablespoon creole seasoning (like Emeril's, recipe follows)
2 (14 1/2 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce
2 bay leaves
1 cup water
1 chicken bouillon cube
4 ounces butter
4 teaspoons creole seasoning
16 ounces large shrimp, peeled and deveined
2 cups cooked diced chicken (I use 2-3 breasts, with creole seasoning)
12 ounces andouille sausages, sliced then cut inot half circles
4 slices bacon, cooked and chopped
4 cups white rice, cooked
4 teaspoons fresh parsley, chopped
4 whole scotch bonnet peppers (for garnish)
combine and store in an airtight jar
2 tablespoons salt
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme, dried not ground

Steps:

  • For the sauce:.
  • Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
  • Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
  • Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
  • For the Jambalaya:.
  • Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
  • Stir in hot cooked white rice.
  • Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
  • Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.

AMERICAN KITCHEN CLASSIC CREOLE JAMBALAYA



American Kitchen Classic Creole Jambalaya image

This dish is a New Orleans Creole-style "red" jambalaya. Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle, and who mainly lived on country plantation estates. A lot of people believe Creole cuisine is New Orleans based but it isn't so. Traditionally this recipe would have seafood, such as crayfish or shrimp, added but for alot of people, seafood is an acquired taste. If you wish to add seafood, do so at the time you add the onions.

Provided by Member 610488

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 lb boneless skinless chicken thighs, cut in 1-inch pieces
1 lb andouille sausage, halved lengthwise and sliced
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/4 cup celery, chopped
1 1/2 teaspoons garlic, finely chopped
1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts)
1 bay leaf
1/2 teaspoon dried thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 1/4 cups long-grain white rice, uncooked
2 cups water
1/4 teaspoon crushed red pepper flakes

Steps:

  • Heat oil in large saucepan over medium-high heat until hot. Add chicken and sausage and cook 4 to 5 minutes or until browned, turning occasionally.
  • Add onion, green bell pepper, red bell pepper and celery to saucepan; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute or until aromatic.
  • Add undrained tomatoes, bay leaf, thyme, salt and pepper to mixture; stir to combine. Create an open space in the middle of the pan by pushing everything to the edge of the pan and sprinkle rice evenly over bottom of pan.
  • Add water; DO NOT STIR. Cover; reduce heat to medium-low and simmer 25 to 30 minutes or until rice is tender. Stir in red pepper flakes. Mix well.

Nutrition Facts : Calories 418.1, Fat 21.5, SaturatedFat 6.6, Cholesterol 79.6, Sodium 906.9, Carbohydrate 29.8, Fiber 1.7, Sugar 3, Protein 24.9

CREOLE JAMBALAYA



Creole Jambalaya image

I've been to New Orleans a couple of times and absolutely loved jambalaya. Here is a version from the Napoleon House in the French Quarter. If you cannot find Anouille sausage, just subsitute another spicy sausage.

Provided by Scarlett516

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

2 teaspoons unsalted butter
1 lb andouille sausage
1/2 lb cooked chicken, diced
3 medium onions, chopped
6 green onions with tops, chopped
1 small green bell pepper, chopped
2 lbs small raw shrimp, peeled
2 cups rice
24 ounces beef broth or 3 cups broth made with beef bouillon
4 garlic cloves, minced
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon ground cumin
1/4 teaspoon allspice
1/4 teaspoon cayenne
salt, to taste
pepper, to taste

Steps:

  • Melt the butter and sauté the sausage and chicken just a little bit.
  • Add the onions and green pepper and sauté a little longer, until fragrant.
  • Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.

CREOLE JAMBALAYA FROM BON APPETIT



Creole Jambalaya from Bon Appetit image

I'm looking forward to preparing this jambalaya. It's quite a bit different than other I've made and looks like it will be pretty easy to prepared. This recipe calls for fresh, pure pork sausage, removed from casing. I will be using Kielbasa or Polish Sausage. NOTE: Times noted are a guesstimation since I have not made this recipe as yet.

Provided by Happy Hippie

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
1 lb pork sausage, removed from casing
3 1/2-4 lbs broiler-fryer chickens, cut into serving pieces
1 teaspoon salt
1 1/4 cups long-grain rice
1 1/2 cups diced tomatoes, canned
2 cups beef broth
2 teaspoons Tabasco sauce
garlic oil, to taste

Steps:

  • Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat.
  • Add sausage and cook, stirring to break meat up until all pink has disappeared, 5-6 minutes.
  • Transfer sausage to a plate lined with paper towels to drain.
  • Season chicken pieces with salt.
  • Add remaining tablespoon of oil to pot. Add chicken and brown evenly on all sides.
  • Remove pan from heat and carefully drain off any excess oil that has accumulated in the pot.
  • Add sausage, rice, tomatoes, broth and Tabasco. (If using garlic oil, add here.) See recipe below.
  • Bring to a boil, then reduce heat to medium-low, cover pot and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes.
  • Remove from heat and let stand, covered, for 10 minutes.
  • Serve warm from pot.
  • Garlic Oil:.
  • 1/4 cup vegetable oil.
  • 1 head garlic (about 10 cloves), skinned and thinly sliced.
  • Heat vegetable oil in a small skillet over medium heat.
  • Add garlic and cook, stirring occasionally, until garlic is very brown.
  • Strain and use, according to taste.

JAMBALAYA RECIPE (CREOLE) RECIPE - (4/5)



Jambalaya Recipe (Creole) Recipe - (4/5) image

Provided by sassy47

Number Of Ingredients 21

3 tablespoons cooking oil, divided
2 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts or thighs, cut into 1 inch pieces
1 onion diced
1 small green bell pepper seeded and diced
1 small red bell pepper, seeded and diced
2 stalks/ribs celery, chopped
4 cloves garlic, minced
14 ounces can crushed tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon each dried thyme and dried oregano
1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 cup thinly sliced okra (or 1 teaspoon file powder)
1 1/2 cups uncooked white rice (short grain or long grain)
3 cups low sodium chicken broth
1 pound raw shrimp/prawns tails on or off, peeled and deveined
Sliced green onions and chopped parsley, to garnish

Steps:

  • Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning. Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside. Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds). Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally. Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally. Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used). Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley. Recipe Notes Refrigerate any leftovers for up to 3 days

CREOLE JAMBALAYA



Creole Jambalaya image

In 1978 my dad took our family to New Orleans. It was the first time I had "creole" food. Fresh gulf shrimp,crawdads, beignets, and of course Jambalaya. If your like me and like your food fresh, well seasoned and with a little kick, you will love this homemade jambalaya. Have your tall glass of ice tea ready!

Provided by Lynda Hayes

Categories     Rice Sides

Time 1h30m

Number Of Ingredients 20

2 Tbsp canola oil
1 Tbsp creole seasoning
12 oz cajun style andouille smoked pork sausage (chef bruce aidells)
1/2 lb boneless chicken, cut up in 1 inch pieces
1 large onion, chopped
3 stick celery ribs, chopped
1 small green pepper, chopped
1/4 c red and yellow bell pepper, chopped
3 clove fresh garlic, smashed & cut up
28 oz tomatoes, cut into chunks, slightly crushed and retain all seeds, juices.
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 tsp sea salt
1 Tbsp crystal hot sauce
2 tsp worcestershire sauce
2-1/2 c chicken broth (stock or boullion will work here)
1 lb wild shrimp, shelled & deveined (you can buy this in the freezer section if they do not have fresh)
1-1/4 c uncooked white rice, rinsed and clean
1 tsp file powder (optional) hard to find product
parsley (for garnish)

Steps:

  • 1. I cut all my meat and vegetables chunky style for this dish, keep them all about the same size. Heat 1 Tb of the oil in Dutch Oven over medium heat. Add chicken pieces and andouille sausage together, along with creole seasoning. When chicken is browned, remove all the meat with a slotted spoon, and set aside, about 10 minutes. Leave all bits of meat and juice in pot.
  • 2. Add remaining TB of oil in same pot, add your onion, bell peppers, celery, and garlic saute' until tender. Stir in tomatoes, red pepper, black pepper, salt, hot pepper sauce, worcestershire sauce and file' powder (optional). Add in chicken and andouille sausage that was previously cooked. Cook for another 10 minutes, stirring occasionally.
  • 3. Stir in the chicken broth and rice. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until all the liquid is absorbed and rice is cooked. Add shrimp and cook 5 more minutes until they are cook through and turn white.
  • 4. You can serve this as an appetizer for a large family dinner, or as a meal. Use parsley to garnish, and make sure you leave the bottle of hot sauce on the table for your guests to add a bit more if they like it hot! Enjoy!

CREOLE JAMBALAYA



Creole Jambalaya image

Creole Jambalaya brings together chicken, andouille sausage and shrimp together with onions, garlic, celery, okra, tomatoes and rice all cooked down and seasoned perfectly in one big pot. It is a cornucopia of delicious flavors all cooked in perfect harmony. This is one of my hubby's favorite meals. You can easily adjust the...

Provided by Beth Pierce

Categories     Other Main Dishes

Time 1h10m

Number Of Ingredients 22

1 lb chicken cut in bite size pieces
1 Tbsp creole or cajun seasoning
2 1/2 Tbsp vegetable oil
12 oz andouille sausage sliced into rounds
1 medium onion chopped
2 ribs celery chopped
1 green pepper seeded and diced
3 clove garlic minced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp crushed red pepper
1/4 tsp fresh ground black pepper
3 c low sodium chicken broth
1 1/4 c long grain white rice
1 can(s) crushed tomatoes
2 tsp louisiana style hot sauce
1/2 lb shrimp peeled and deveined
1 c chopped frozen or fresh okra
green onion (optional garnish)
fresh parsley chopped (optional garnish)

Steps:

  • 1. Combine the chicken and Creole seasoning in a large bag and shake to coat. Let sit for 20-25 minutes.
  • 2. Heat 1 1/2 tablespoons vegetable oil in a large dutch oven or heavy stockpot over medium heat. Add the sausage and cook until lightly browned. Remove to a plate. Add the chicken and cook until browned. Remove to a plate.
  • 3. Heat 1 tablespoon vegetable oil over medium heat. Add onion and celery and cook for 2-3 minutes stirring several times. Add peppers and cook until the onions and celery are soft and fragrant. Reduce heat to low. Add garlic, thyme, oregano, paprika, cayenne pepper, crushed red pepper, and black pepper. Cook for 1 minute stirring constantly.
  • 4. Add the chicken broth, white rice, crushed tomatoes and hot sauce. Cover and simmer until the rice is almost fully tender; 20-25 minutes.
  • 5. Add the shrimp, okra, sausage and chicken. Cover and continue simmering until the shrimp are pink and cooked through and the okra is tender. If desired season with more hot sauce and garnish with green onions or chopped parsley.

CREOLE JAMBALAYA



CREOLE JAMBALAYA image

Categories     Sauce     Tomato     Brunch     Side     Picnic     Super Bowl     Thanksgiving     Father's Day     Backyard BBQ     New Year's Eve     Fall     Spring     Summer     Winter

Yield 8 People

Number Of Ingredients 12

2 Tbsp Olive Oil
1 Small Yellow Onion
1 Stalk Celery
1/2 Medium Bell Pepper
1 1/2 tbsp Light Roux
2 Tbsp Light Brown Sugar
1 Can Rotel (Hot)
2 8 oz. Cans Tomato Sauce
2 1/2 cups Low Sodium Chicken Stock
1 Pound Smoked Cajun Meats
Salt and Pepper to taste
2 1/2 Cups cooked Long grain Rice

Steps:

  • Heat Olive Oil in pot over medium flame Add Onion, Bell Pepper, and Celery. Cook until softened stirring occasionally. (4-6 Minutes) Add Rotel to mixture. Cook for 4-6 minutes stirring occasionally. Add Roux. Mix until roux is incorporated throughout mixture. (2-3 Minutes) Add Tomato Sauce, Light Brown Sugar, and 1 cup of chicken stock. Allow to simmer for 90 minutes, stirring often. Add remaining chicken stock when needed as sauce cooks down. Add Cajun Meats to mixture (sausage, Tasso, Chicken, Smoked Turkey) and allow to simmer in mixture for 1 hour. Mix cooked rice with sauce mixture. Add salt and pepper to taste. Enjoy!c

Tips:

  • Choose the right rice. Medium-grain rice, such as Mahatma® Rice, is the best type of rice for jambalaya. It absorbs the flavors of the other ingredients well and cooks evenly.
  • Don't overcrowd the pot. When you add the rice to the pot, make sure there is enough room for it to spread out. If the pot is too crowded, the rice will not cook evenly.
  • Use a heavy-bottomed pot. A heavy-bottomed pot will help to distribute the heat evenly and prevent the jambalaya from burning.
  • Cook the jambalaya over medium heat. Medium heat will allow the jambalaya to cook evenly without burning.
  • Stir the jambalaya occasionally. Stirring the jambalaya will help to prevent it from sticking to the bottom of the pot and will also help to distribute the flavors evenly.
  • Let the jambalaya rest before serving. Letting the jambalaya rest for a few minutes before serving will allow the flavors to meld together.

Conclusion:

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. Whether you like your jambalaya spicy or mild, with chicken, shrimp, or sausage, there is a 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!

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