Creole Jambalaya
Recipe GLPR739b374e41dd6b
A classic Creole one-pot dish combining smoked sausage, pickled pork, and shrimp with rice in a rich, spiced tomato broth. This authentic jambalaya is simmered until the flavors meld beautifully, creating a hearty, aromatic main course with layers of savory depth from the Louisiana seasoning.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon Unsalted butter
4 ounces Andouille or smoked Polish sausage, sliced into 1/4-inch rounds
4 ounces Pickled pork or ham, cut into 1/4-inch cubes
1 Medium yellow onion, chopped
1 bunch Green onions, chopped (white and green parts separated)
1 Medium green bell pepper, chopped
20 ounces Canned crushed plum tomatoes
¼ cup Canned tomato purée
2 Garlic cloves, minced
1 Bay leaf
1 teaspoon Table salt
½ teaspoon Ground black pepper
¼ teaspoon Ground cayenne pepper
¼ teaspoon Dry thyme leaves
4 cups Chicken stock
1 tablespoon Louisiana pepper sauce
2 cups Long-grain white rice, uncooked
1 pound Raw medium shrimp, peeled
Directions
Melt the butter in a heavy, nonreactive 6-quart saucepan or Dutch oven over medium-high heat.
Add the sliced sausage and cubed pickled pork or ham to the pot. Cook, stirring occasionally, for about 5 minutes until the fat from the meats has rendered out completely.
Stir in the chopped yellow onion, the white parts of the green onions, and the chopped bell pepper.
Cook the vegetables for about 5 minutes, stirring occasionally and scraping the bottom of the pan, until the vegetables become soft and translucent.
Add the crushed tomatoes, tomato purée, minced garlic, bay leaf, salt, black pepper, cayenne pepper, and thyme to the pot.
Cook and stir the sauce base for about 2 minutes to incorporate all the flavors.
Pour in the chicken stock and Louisiana pepper sauce, then bring the mixture to a boil.
Reduce the heat to maintain a strong simmer and continue cooking uncovered for about 1 hour and 15 minutes, until the liquid is reduced by one-third. Skim off any foam or coagulates that rise to the surface as they form.
Return the liquid to a boil and stir in the uncooked rice.
Reduce the heat to medium and cook uncovered for about 25 minutes, stirring occasionally, until the rice is almost tender but still slightly firm in the center.
Add the peeled shrimp and cook for approximately 3 minutes, stirring gently, until the shrimp turn bright pink and the rice becomes completely tender. Avoid overcooking.
Stir in the chopped green parts of the green onions. Serve warm from a heated platter or shallow bowl.
