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This Creole jambalaya is close to the exact recipe I used in college to make people offer me money because I had the dorms smelling like grandma’s kitchen. The difference in this recipe is I used fresh onions, bell pepper, and celery but to save on time I use frozen vegetables.
You can add chicken, shrimp or crab to this dish just add after the rice finish cooking and stir in as you fluff the rice.
Can you make ahead?
Freezer: After jambalaya cools off, place in an airtight container in the freezer for 3 months max. Thaw 48 hours before using.
Fridge: After jambalaya cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Bring a small amount of water or milk to a boil and stir in jambalaya, cook until hot. *A ¼ cup of liquid will be enough for 1 cup.
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You can use your favorite sausage for this recipe.
If you want to make it vegetarian or vegan friendly substitute the smoked sausage for a vegan one and an unsalted vegetable stock for the chicken stock.
what to serve with Creole Jambalaya?
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20 Minute Creole Jambalaya
- 2 tablespoons oil
- 24 oz. smoked beef sausage sliced
- 10 oz. seasoning blend onions, celery and bell pepper, frozen
- 6 oz. tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 2 teaspoons creole seasoning
- 3 cups unsalted chicken stock
- 2 8.8 oz. Uncle Ben’s whole grain ready to cook rice
- ½ cup green onions
- In a 5-quart pot, over medium heat, heat oil add sausage and brown by stirring constantly, bottom of pot should be brown about 5 minutes, remove sausage.
- Add seasoning blend; sauté for 3 minutes, add tomato paste, cayenne, creole seasoning, add chicken stock in thirds to make sure tomato paste is fully incorporated, add sausage and bring to a boil reduce heat to a simmer for 10 minutes. Stir in rice and half of green onions, taste and adjust seasoning; garnish with green onions.