The Best Creole Shrimp Jambalaya Recipe
This is a one pot creole classic comfort food and a culinary staple from New Orleans that packs a hearty, spicy, flavorful that can feed a large group. This is the creole version which means, with a tomato base.
In this recipe I used shrimp and shrimp sausage from Crescent City Meats. Jambalaya originated in southern Louisiana in the 18th century and of course there are countless variations. You can make jambalaya with chicken, shrimp, crawfish, andouille sausage, or Cajun Tasso.
A standard for jambalaya contains rice, protein, vegetables, spices and seasonings. Jambalaya means all mixed up or jumbled. It is a combination of West African, French and Spanish influences originating in New Orleans. Give this southern dish a try and you will be doing the Cajun two step as you leave the dinner table.
Prep time: 20 minutes
Cook time: 45 minutes
Best Jambalaya Ingredients:
16 oz cooked shrimp tails on
16oz Crescent City Meats Pork and Shrimp Sausage (or Andouille Sausage)
4 cloves minced garlic
1/2 stick butter
2 cups of rice
1 10 oz can of Rotel original
1 14.5 oz can of hunts diced tomatoes.
Half a cup of Bear and Burton's W sauce
Louisiana hot sauce to taste
2 bell peppers
1/2 white onion
4 stalks of celery
1 32 oz carton of chicken broth
Cajun Two Step seasoning to taste
Prep:
Start off by dicing your "holy trinity" which is your 2 bell peppers, onion, and celery stalks. Then cut your sausage into thin slices. I like to cut mine diagonally. See picture above. Set those ingredients to the side.
Instructions:
1. Get a large pot. Put in some olive oil and fry your sausage until cooked. Remove from pot and set aside.
2. Add half stick of butter to pot and melt add half of your garlic to butter. Once melted add your shrimp. I bought precooked shrimp so do not overcook. Just let your shrimp simmer in butter and sprinkle on your favorite Cajun seasoning. I like Cajun Two Step check out the link. Pull from pot and set aside.
3. Now add your holy trinity and the remainder of the garlic. Sauté down the vegetables until tender.
4. Add the can of Rotel and diced tomatoes. Stir in the Bear and Burton's W Sauce and hot sauce. For hot sauce I like Trappey's Bull Brand Louisiana Hot Sauce. Combine and add more Cajun Two Step.
5. Add back in your sausage and shrimp and cook for 10 minutes, stirring occasionally.
6. Add in your two cups of rice and about 3/4 of your chicken broth.
7. Bring to a boil, then reduce the heat and simmer for about 25 minutes. Stir often and do not let your rice stick to the bottom of your pan.
Serve and enjoy.
Tips for the best Creole Shrimp Jambalaya:
Fresh Shrimp: Use fresh, high-quality shrimp for the best flavor and texture. If using frozen shrimp, make sure they are fully thawed and drained.
Andouille Sausage: Authentic andouille sausage adds a smoky, spicy depth to the dish. If unavailable, substitute with another smoked sausage.
Consistent Simmering: Keep the heat low while the rice cooks to ensure it absorbs the flavors and cooks evenly without burning.
Adjust Heat: Tailor the level of cayenne pepper to your taste preferences. Creole cuisine is known for its spice, but you can dial it down if desired.
Delicious Side Dishes to Pair:
Cornbread: Sweet and savory cornbread is a classic side that pairs perfectly with jambalaya.
Green Salad: A crisp, refreshing salad balances the rich, hearty flavors of the dish.
Fried Okra: A Southern favorite, fried okra adds a crunchy texture and complements the spices in the jambalaya.
French Bread: Perfect for soaking up every bit of the delicious sauce.
Creole Shrimp Jambalaya is more than just a meal; it's an experience that brings the vibrant flavors of New Orleans to your table. The combination of tender shrimp, smoky sausage, and aromatic vegetables in a richly seasoned rice dish is sure to become a favorite. Try this authentic recipe and savor the taste of Louisiana cuisine at home.
Have you tried making Creole Shrimp Jambalaya? Share your experiences, tips, and any variations in the comments below. Don’t forget to post pictures of your delicious creations and let us know how you enjoyed this classic dish. Bon appétit!
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