Creole Jambalaya

New Orleans-style Creole Jambalaya brings together chicken, andouille sausage, and shrimp 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 combining 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 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.

Preparation 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.

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.

More Cajun Recipes

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