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Spicy Creole Jambalaya

A quick and easy jambalaya combining savory sausage and succulent seafood, bursting with bold Creole flavors.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Creole, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb andouille sausage, sliced
  • 1 lb shrimp, peeled and deveined
  • 1 medium onion, diced
  • 1 bell pepper diced (red or green)
  • 2 ribs celery, chopped
  • 4 cloves garlic, minced
  • 1 can diced tomatoes with green chilies (14.5 oz)
  • 4 cups chicken broth
  • 2 cups long-grain rice
  • 2 tbsp Creole seasoning Feel free to spice it up!
  • to taste Salt and pepper
  • 1 tbsp olive oil
  • to garnish Fresh parsley, chopped
  • optional hot sauce For an extra kick

Method
 

Cooking Steps
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and sauté until it's browned, about 5 minutes.
  2. Toss in the onion, bell pepper, celery, and garlic. Sauté until the vegetables are tender, about 5-7 minutes.
  3. Stir in the diced tomatoes, chicken broth, and Creole seasoning. Bring it to a gentle boil, then reduce to a simmer.
  4. Add the rice, cover the pot and let it simmer for about 20 minutes or until the rice is tender.
  5. Gently fold in the shrimp and cook for an additional 5-7 minutes, or until they turn pink.
  6. Garnish with fresh parsley and serve hot. Optionally, add hot sauce for some extra heat.

Notes

Leftovers store beautifully for up to 3 days in an airtight container. Add a splash of broth to reheat. Feel free to add other veggies like corn or okra or adjust the heat with cayenne or red pepper flakes.