We handpicked the products and tools linked in this post. If you buy from one of these affiliate links, we may earn a small commission. As an Amazon Associate, we earn from qualifying purchases.
Are you craving some comfort food from Louisiana? Try making our one pot creole jambalaya for supper. It's easy to do, and everyone will love it!
What is the history of jambalaya?
It is traditionally believed that the Spanish settlers invented this dish. They adapted their beloved paella, which required saffron, to the ingredients they could get in Louisiana.
What is the holy trinity?
It features three vegetables: onions, celery, and green bell pepper. The French settlers adapted it from the French mirepoix, which is onion, celery, and carrot. The trinity ratios are traditionally 50% onions, 25% celery, and 25% green bell pepper.
What is the difference between Creole and Cajun jambalaya?
The main difference is the color. Creole, or red, jambalaya has tomatoes in it, so it will be red or orange in color. Historically, tomatoes were easier to get in New Orleans because it was a port city. Cajun, or brown, jambalaya doesn't include tomatoes, because it was harder for the Cajun people who lived in southern rural Louisiana bayous to have access to them year round.
Another difference is the order in which the ingredients are cooked. Creole recipes cook the meat and trinity together, while Cajun recipes spend time browning the meats before the trinity is cooked.
The last difference is the flavor profile. Cajun jambalaya has a more umami-rich flavor due to the browning of the meats, while the Creole kind is more acidic, due to the tomatoes.
How To Make
Start by gathering some of the ingredients: crushed tomatoes, broth, spices, rice and chopped green onion for garnish.
Prep the ingredients for the holy trinity. Chop up the onions, red pepper, and celery then mince up the garlic.
Gather the meat ingredients and the fat. Cut up the andouille sausage and the chicken breast then peel the fresh shrimp.
Over medium high heat, cook the holy trinity until the onions are soft, scraping the bottom of the pot with a wooden turner to get the brown bits off from browning the meat, then add the garlic and cook until fragrant.
In a large Dutch oven over medium high heat, heat up two tablespoons of olive oil and brown the chicken for 5 minutes. Remove the chicken from the pot. Heat up the rest of the olive oil and brown the sausage for 5 minutes. Remove the sausage from the pot.
Over medium high heat, toast the rice by stirring constantly for 3 to 5 minutes then add the spices and mix well.
Add the tomatoes, chicken broth, and the browned meat. Cover, bring to a boil, then reduce heat to medium low and simmer for 20 minutes so the rice can cook.
Stir in the shrimp, cover, and cook for 3 minutes. Taste and adjust seasonings, if necessary.
Remove the Dutch oven from the heat, and allow to rest for 20 minutes so the rice can absorb more liquid. Garnish with chopped green onion and serve while still hot.
The next time you are craving a food from southern Louisiana, make this recipe to serve your family and friends. It will quickly become a family favorite.
- If you can't find andouille sausage, use a smoked pork sausage or Mexican chorizo.
- If you are allergic to shrimp, use crabmeat or crawfish instead.
- No chicken? Substitute ham, tasso, or pulled pork.
- Want this mild? Reduce the cayenne pepper to ¼ teaspoon.
- Want this spicier? Increase the cayenne pepper to 1 teaspoon, add hot sauce, or add 1 or 2 chopped jalapeno peppers with the seeds.
Bring back memories of being in the French Quarter with these other delicious recipes.
The pleasure of a 5-star review would be greatly appreciated.
One pot Creole jambalaya is a recipe that will bring back memories of being in the French Quarter of New Orleans. It’s full of shrimp, sausage, chicken, tomatoes, and rice. Jambalaya is perfect for a party or a family dinner, since it’s so easy and everyone loves it.
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken breast, cubed
- sprinkle of kosher salt and black pepper
- 1 tablespoon olive oil
- 1 pound andouille sausage, sliced
- 2 cups yellow onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup red bell pepper, finely chopped
- 2 teaspoons garlic, minced (roughly 3 large cloves)
- 2 cups medium grain white rice
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme leaves, crushed
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 dried bay leaves
- 1 28-ounce can crushed tomatoes
- 3 cups low-sodium chicken stock or seafood stock
- 1 pound shrimp (roughly 30 shrimp)
- sprinkle of kosher salt and black pepper
- ¼ cup green onion, finely chopped
- In a heavy-bottomed Dutch oven, heat 2 tablespoons of olive oil over medium high heat. Add the cubed chicken breast. Stir frequently as it browns for 5 minutes. Remove the chicken and place in a medium bowl.
- In the same Dutch oven, heat one tablespoon of olive oil over medium high heat. Add the sausage. Stir frequently as it browns for 5 minutes. Remove the sausage and place in a medium bowl.
- You will see a fond, or flavorful brown crust, on the bottom of the Dutch oven from browning the meat. Use the water from the vegetables (the holy trinity of onion, celery, bell pepper) to deglaze the pan (lift off the fond).
- Over medium high heat, cook the holy trinity until the onions are soft and are a light golden color, stirring occasionally. Add the minced garlic and stir until fragrant.
- Stir in the rice until well mixed, then stir frequently for another 3 to 5 minutes or until it's toasted. Add all the spices and stir well.
- Add the crushed tomatoes, chicken stock, chicken, and sausage. Stir until well combined. Cover and bring to a boil; then turn down the heat to medium-low and let the rice cook for 20 minutes. Don't remove the lid as the rice cooks, or it will slow down the cooking.
- Stir in the shrimp, then cover and cook for 3 minutes. Adjust seasonings to taste by adding a sprinkle of salt and pepper.
- Remove the pot from the heat. Let it rest on the stove top for 20 minutes so the rice can absorb the liquid.
- Sprinkle the jambalaya with chopped green onion for added color. Serve warm with a salad and a French baguette.
- Reduce the cayenne pepper to ¼ teaspoon if you want this mild.
- Increase the cayenne pepper to 1 teaspoon, add hot sauce, or add 1 or 2 chopped jalapeno peppers with the seeds for a spicier version.
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Keywords: Jambalaya, Creole, comfort food
This recipe was originally published in June 2018.