Creole Jambalaya
Recipe GLPRe35cdfb86dafd0
A classic Creole one-pot dish featuring andouille sausage, pickled pork, shrimp, and rice simmered together with tomatoes, peppers, and warm spices. This hearty jambalaya brings the bold flavors of New Orleans to your table.
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Ingredients
1 tablespoon unsalted butter
4 oz. andouille sausage, sliced into ¼-inch rounds
4 oz. pickled pork or ham, cut into ¼-inch cubes
1 medium yellow onion, chopped
1 bunch green onions, chopped (white and green parts separated)
1 medium green bell pepper, chopped
2 (10-oz) cans plum tomatoes, crushed
¼ cup canned tomato puree
2 cloves garlic, minced
1 bay leaf
1 teaspoon table salt
½ teaspoon black pepper, ground
¼ teaspoon cayenne pepper, ground
¼ teaspoon dried thyme
4 cups chicken stock
1 tablespoon Louisiana hot pepper sauce
2 cups long-grain white rice, uncooked
1 lb. medium shrimp, raw and peeled
Directions
In a heavy 6-quart saucepan or Dutch oven, melt the butter over medium-high heat. Add the sliced andouille sausage and pickled pork pieces, then cook for about 5 minutes, stirring occasionally, until the fat renders out of the meats. Add the chopped yellow onion, the white parts of the green onions, and the green bell pepper. Continue cooking for another 5 minutes, stirring occasionally and scraping the bottom of the pan, until the vegetables become translucent.
Stir in the crushed plum tomatoes, tomato puree, minced garlic, bay leaf, salt, black pepper, cayenne pepper, and dried thyme. Cook and stir for about 2 minutes to combine. Pour in the chicken stock and Louisiana hot pepper sauce, then bring the mixture to a boil.
Reduce the heat to medium-low and simmer the liquid uncovered for approximately 1 hour and 15 minutes, until it reduces by about one third. Skim any foam that rises to the surface as it develops. Return the liquid to a boil, then stir in the uncooked rice.
Raise the heat to medium and cook uncovered for about 25 minutes, stirring occasionally, until the rice is just short of being completely tender (it should still have a slight firmness at the center). Add the peeled shrimp and continue cooking for about 3 minutes more, until the rice becomes fully tender and the shrimp turn bright pink, being careful not to overcook. Stir in the chopped green parts of the green onions. Transfer the jambalaya to a heated serving platter or shallow bowl and serve warm.
