You can make this authentic homemade Creole Jambalaya Recipe really quickly on your stovetop, it’s flavor packed with bell peppers, celery, onions, spices, Andouille sausage and shrimp, you’ll love it! gluten free and dairy free.
What is an authentic Jambalaya Recipe?
Jambalaya is one of Louisiana’s most famous dishes that has both French and Spanish influence, it’s quite similar in style to Spanish Paella in that is has rice and often seafood.
Cajun style Jambalaya tends to be more brown in color as the meat is cooked first in the pot, then the vegetables are sauteed after that and cooked in the rice with stock.
Creole style, also know as ‘red Jambalaya‘ includes tomatoes which are cooked along with the trinity of vegetables, onions, bell peppers, and celery, and then cooked with the rice and stock as before.
Both versions are delicious and tasty, but for my recipe I’m tending towards a more Creole version as I’ve included some fire roasted tomatoes.
Whats the difference between Cajun and Creole cooking?
Well, as mentioned above, the main difference seems to be that Creole cooking uses tomatoes and authentic Cajun recipes do not. There’s more to it than that I’m sure, but you get the idea!
How do you make Jambalaya?
Jambalaya is a very forgiving recipe, so even if you overcook it a bit as I have on occasion, it will still be delicious.
The first thing you want to do is cook the andouille sausage pieces in a large heavy bottomed pot until it browns a little and then remove them with a slotted spoon.
Then you add the classic creole vegetable ‘trinity’ which always includes bell pepper, onions and celery and soften them a little along with a creole or cajun seasoning blend.
The next step is to add the rice, I like to rinse it first, then return the sausage to the pot, add the chicken stock, fire roasted tomatoes and then simmer on the lowest heat until the rice is cooked, about 15 minutes.
I add the shrimp in right at the end, it will cook in 1-2 minutes in the heat from the rice.
A wonderful Creole side dish to serve alongside this would be my Corn Maque Choux, it’s another Louisiana classic and only takes minutes to prepare!
What Spices are used in Jambalaya?
You can buy ready made cajun or creole spice blends, but I prefer to make my own if I can. My version has garlic powder, onion powder and oregano, along with paprika, thyme and salt and pepper.
If you want a little heat then you can add cayenne pepper, but the people in my house won’t tolerate much spicy heat so I left that out.
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More Gluten Free Recipes you’ll love!
I have lots of recipes you won’t want to miss, if you’re looking for more easy dinner recipes then don’t forget to check out my Authentic Jerk Chicken Recipe, it has a wonderful marinade full of flavor packed ingredients and it’s delicious on the grill or stovetop!
If you love Southern American recipes then I know you’ll appreciate my Southern Chicken Salad, it’s a classic recipe that’s very popular right here in Mississippi.
And lastly I just updated my recipe for White Chicken Chili, it’s a firm family favorite and is quick to prepare for a weeknight dinner.
Creole Jambalaya Recipe
adapted from My Recipes
- 1 lb andouille sausage, sliced 454g
- 1 tbsp olive oil
- 4 cloves garlic, crushed
- 1/2 red bell pepper chopped
- 1 stick celery sliced
- 1/2 onion chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dreid oregano
- 1/8 tsp dried thyme
- 1/8 tsp black pepper
- 3/4 tsp paprika
- 1/2 tsp salt
- 1/8 tsp cayenne pepper optional, adjust for heat
- 2 14.5oz cans fire roasted tomato 822g
- 2 cups gluten free chicken broth 500mls
- 1 cup white jasmine rice, rinsed 185g, approx
- 1 lb medium raw shrimp, peeled 454g
- sliced green onions
- Louisiana hot sauce optional
Using a little olive oil, cook the Andouille Sausage slices in a large heavy bottomed pan until they are a little caramelized on both sides, then remove with a slotted spoon.
Add crushed garlic, onion, bell pepper and celery to the pan and saute until soft, about 3-4 minutes on a medium heat.
Add the seasonings to the pan and stir well, then add the rinsed rice and add that to the pan along with the chicken broth, fire roasted tomatoes and the andouille sausage, mix well to combine.
put the lid on the pan, now set it on the lowest heat setting on your stovetop and leave it for 20 minutes before you take the lid off.
After 20 minutes check to see if the rice is cooked, if not continue to cook until your rice is fully cooked and add more broth if you need to.
Once the rice is cooked remove the pan from the heat and immediately stir in the raw shrimp, then put the lid back on for 3-5 minutes. The heat from the rice should be enough to cook the shrimp all the way through.
Serve with sliced green onions and hot sauce on the side. If you're looking for a side dish to make with it my Corn Maque Choux recipe would pair really well.
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