Jambalaya is a famous rice dish that contains meat and vegetables. The original recipe involves some sort of sausage as well as seafood like shrimp. Or, it could have chicken in it, too. Although it is inspired by various flavors like that of French, West African, and Spanish, people believe that Jambalaya originated in New Orleans.
This dish can either be Cajun or Creole. Now, what is the difference between the two? Basically, the difference lies in the order in which the ingredients are cooked. But the main determinant is the absence or presence of tomatoes. If tomatoes are involved, then it is Creole Jambalaya. You can easily tell because the dish would be reddish. On the other hand, if it is brown, then you know for a fact that it is Cajun.
Today, I am going to share with you how to make Creole Jambalaya. It’s incredibly flavorful, but it’s a bit spicy. No worries, though, because you have the option to adjust the spice level.
As with other recipes, the key to making the best Creole Jambalaya is using the best ingredients. With the combination of rice, shrimp, chicken, and sausage, you’d certainly have a hearty meal for dinner.
This Creole Jambalaya recipe would be the best Jambalaya you’d ever have. With shrimps, chicken, and slices of sausage mixed with rice, your dinner meal would be very special!
1 cup long-grain rice
1 pound medium shrimp (peeled and deveined)
1 pound chicken breasts (boneless, skinless, and cut into pieces)
6 ounces andouille sausage (sliced)
1 can crushed tomatoes (15 ounces)
1 tablespoon extra-virgin olive oil
2 bell peppers (chopped)
2 cloves garlic (minced)
1 onion (chopped)
2 green onions (thinly sliced)
1 tablespoon dried oregano
2 cup low-sodium chicken stock
2 tablespoons tomato paste
2 teaspoon Old Bay seasoning
salt and pepper
- Heat oil in a large pot, then add the bell peppers and onion. Season with salt and pepper.
- Add chicken and oregano. Cook for about 5 minutes or until chicken is golden brown. Stir in sausage, tomato paste, and garlic. Cook for about 1 to 2 minutes.
- Pour in chicken broth, rice, crushed tomatoes, and Old Bay seasoning. Cover the pot, reduce the heat to medium-low, and cook until rice is tender. This would take about 15 to 20 minutes.
- Add shrimp and cook for 5 minutes or until pink.
- Stir in green onions and serve.
Before adding the shrimp, be sure that the rice is already tender and the liquid is almost absorbed.
- Cuisine: Creole
While some people prefer getting rid of the shrimp tails, I highly suggest that you leave them on. For me, the tails add more flavor. Plus, having them on makes it more exciting to eat shrimps! 🙂
When it comes to the sausage, you can actually use any kind of sausage, but since Andouille is a staple of Creole cooking, then might as well use this type. You are making Creole Jambalaya anyways! Another important thing that you must remember when making this dish is to opt for long-grain rice, and not the ordinary one, which would only give you a mushy result. You wouldn’t want that!