Creole Jambalaya

New Orleans style 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 in one dish.  

This is one of my hubby’s favorite meals.  You can easily adjust the heat and spice in this meal to your liking.  It is a really hearty meal by itself but for a company worthy meal serve with Cheddar Biscuits and Oven Roasted Corn.

How to make Jambalaya

Start by combing your chicken and a little creole or Cajun seasoning in a storage bag and let it sit for about 20 minutes. Grab a large Dutch oven or large stockpot and heat up a little bit of vegetable or canola oil over medium-high heat.  Then add the andouille sausage and brown it a little bit.  Go ahead and plate that for a little bit and then add your chicken and brown it.  Now plate the chicken.

Next heat a little more oil and add your onions, celery and peppers cooking until soft.  Then reduce your heat and stir in the the garlic, thyme, marjoram, paprika, cayenne pepper, crushed red pepper and black pepper cooking for about 1 minute stirring constantly.  Next add the chicken broth, rice, crushed tomatoes and hot sauce. Bring the mixture to a boil. Then cover and simmer until the rice is just about tender.  Now add the shrimp, okra, and plated sausage and chicken.  Cover and simmer until the shrimp are cooked through and the okra is tender.  Season with more hot sauce if desired and garnish with green onions or chopped parsley.

Recipe note and helpful tips

• Adjust the creole seasoning, cayenne pepper, crushed red pepper, and Louisiana style hot sauce to your heat tolerance and desire.
• Use fresh or frozen okra.  This time of year it is hard to find fresh okra so I use frozen.  Let it thaw slightly and slice it frozen.  Then add to the pot slightly frozen.
• Andouille sausage is traditional Cajun spicy smoked sausage.  A lot of local grocery stores carry at least one brand or you may be lucky enough to have a Cajun grocery store within driving distance for over the top authentic flavor.
• If the mixture is too thick before the rice is tender add a little more chicken broth and continue simmering.
• Simmer the shrimp just until pink and cooked through.  Shrimp are always better when they are not overcooked.
• Don’t let the amount of the ingredients overwhelm you.  It is delicious and well worth the effort.
• Leftovers heat up well in the microwave at a reduced power.
• Jambalaya is best enjoyed fresh however if necessary double wrap and freeze for up to 3 weeks.

What is the difference between Creole and Cajun Jambalaya?

Jambalaya can be either Creole or Cajun or in some cases a mixture of both.  The Creole mixture has tomatoes in the mix and therefore is mainly red in color.  Creole is more likely to include shrimp and generally the ingredients are added in layers.  The meats are first browned and the vegetables are cooked until tender letting the natural caramelization of the onions and the browning of the peppers occur.

A true Cajun jambalaya does not have tomatoes or shrimp and its overall color is brown.  Generally speaking the ingredients are thrown in the pot for a long slow simmer.  Pork sausage, ham, chicken and sometimes game are included in the Cajun mix.

Other delicious creole and Cajun recipes you will love!

Creole Jambalaya Recipe

This flavorful Louisiana style authentic jambalaya recipe is loaded with shrimp, andouille sausage, chicken, onions, celery, bell peppers, and tomatoes with creole seasonings.

5 from 25 votes

Print Pin Rate

Course: main meal

Cuisine: Creole/Caju

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Servings: 8 servings

Calories: 408kcal

Author: Beth Pierce

Ingredients

• 1 lb. chicken breasts or chicken thighs cut in bite size pieces
• 1 tablespoon Creole or Cajun seasoning
• 2 ½ tablespoons vegetable oil
• 12 ounces andouille sausage sliced into rounds
• 1 medium onion chopped
• 2 ribs celery chopped
• 1 green pepper seeded and diced
• 1 red or orange bell pepper seeded and diced
• 3 cloves garlic minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ¼ - ½ teaspoon cayenne pepper
• ¼ teaspoon red pepper flakes
• ¼ teaspoon fresh ground black pepper
• 3-4 cups low sodium chicken broth or chicken stock
• 1 ¼ cups long grain white rice
• 1 14 ounce can crushed tomatoes
• 2 teaspoons Louisiana style hot sauce or pepper sauce
• ½ lb shrimp peeled and deveined
• 1 cup chopped frozen or fresh okra
• kosher salt and fresh ground black pepper to taste
• Green onion chopped optional garnish
• Fresh parsley chopped optional garnish

Instructions

• Combine the chicken and Creole seasoning in a large bag and shake to coat.  Let sit for 20-25 minutes.
• Heat 1 1/2 tablespoons vegetable oil in a large Dutch oven or heavy stockpot over medium-high heat.  Add the sausage and cook until lightly browned.  Remove to a plate.  Add the chicken and cook until browned.  Remove to a plate.
• 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.
• Add the chicken broth, white rice, crushed tomatoes and hot sauce.  Cover and simmer until the rice is almost fully tender; 20-25 minutes.
• Add the shrimp, okra, sausage and chicken.  Cover and continue simmering until the shrimp are pink and cooked through and the okra is tender. Season with kosher salt and fresh ground black pepper to taste.  If desired season with more hot sauce and garnish with green onions or chopped parsley.

Notes

• Adjust the creole seasoning, cayenne pepper, crushed red pepper, and Louisiana style hot sauce to your heat tolerance and desire.
• Use fresh or frozen okra.  This time of year it is hard to find fresh okra so I use frozen.  Let it thaw slightly and slice it frozen.  Then add to the pot slightly frozen.
• Andouille sausage is traditional Cajun spicy smoked sausage.  A lot of local grocery stores carry at least one brand or you may be lucky enough to have a Cajun grocery store within driving distance for over the top authentic flavor.
• If the mixture is too thick before the rice is tender add a little more chicken broth and continue simmering.
• Simmer the shrimp just until pink and cooked through.  Shrimp are always better when they are not overcooked.
• Leftovers heat up well in the microwave at a reduced power.
• Jambalaya is best enjoyed fresh however if necessary double wrap and freeze for up to 3 weeks.

Nutrition

Calories: 408kcal | Carbohydrates: 30g | Protein: 30g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 513mg | Potassium: 717mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1238IU | Vitamin C: 37mg | Calcium: 68mg | Iron: 2mg

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