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Jambalaya in a dutch oven

Creole Jambalaya Recipe

Easy Jambalaya Recipe you can bake in the oven or cook on the stove.

Course Main Course
Cuisine Cajun, Creole
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 369 kcal
Author Sheena Strain

Ingredients

  • 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 oregano
  • 1/8 tsp 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

Instructions

  1. Using a little olive oil, cook the Andouille Sausage slices in a Dutch Oven until they are a little caramelized on both sides, then remove with a slotted spoon.

  2. Add crushed garlic, onion, bell pepper, and celery to the pan and saute until soft, about 3-4 minutes on a medium heat. 

  3. Add the seasonings to the pan and stir well, then add the rinsed Jasmine rice and add that to the pan along with the chicken broth, fire roasted tomatoes and return the andouille sausages to the pan, mix well to combine.

STOVE TOP JAMBALAYA

  1. Bring it to a boil then reduce the heat to low, add the lid, and simmer for 20 -35 minutes or until rice is fully cooked. 

  2. Once the rice is cooked 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.

OVEN BAKED JAMBALAYA

  1. Preheat oven to 350 degrees F.

  2. Cover and bake at 350F for 45-55 minutes or until rice is fully cooked.

  3. Once the rice is cooked  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.

  4. 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.

Recipe Notes

adapted fromĀ My Recipes

Nutrition Facts
Creole Jambalaya Recipe
Amount Per Serving
Calories 369 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 254mg85%
Sodium 1751mg76%
Potassium 411mg12%
Carbohydrates 3g1%
Sugar 1g1%
Protein 30g60%
Vitamin A 530IU11%
Vitamin C 23.3mg28%
Calcium 133mg13%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.