Creole Jambalaya Recipe

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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.

Creole Jambalaya
Cooking Tips:

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.

latest Recipe Video:

Substitution Options:

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?

• Strawberry Creme Brulee
  
• Meyer Lemon Sweet Tea
  
• Flatbread with Shallot Herb Butter
  

Meal Ideas:

• Carrot Cake with Spiced Pecans
  
• Fried Sweet Potato Pie
  
• New Orleans Spicy Chicken Pasta
  

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Recipe:

📖 Recipe

20 Minute Creole Jambalaya

Kenneth Temple

This is close to my exact recipe I used in college to make people offer me money because this recipe used to have the front of the dorms smelling like grandma’s kitchen.

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

0 minutes mins

Total Time 20 minutes mins

Course Main Course, Side Dish

Cuisine Cajun, Creole

Servings 6 persons

Calories 614 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Nutrition

Calories: 614kcalCarbohydrates: 55gProtein: 23gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.02gCholesterol: 81mgSodium: 1237mgPotassium: 1270mgFiber: 23gSugar: 6gVitamin A: 1735IUVitamin C: 10mgCalcium: 790mgIron: 20mg

Keyword creole jambalaya recipe

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