Authentic Creole Jambalaya Recipes

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CREOLE CHICKEN AND SAUSAGE JAMBALAYA {FROM A NOLA LOCAL}



Creole Chicken and Sausage Jambalaya {From a NOLA Local} image

A traditional Creole rice dish made with pork sausage, tomatoes, and Creole seasonings simmered in stock with a trinity of vegetables that include onion, celery, and bell pepper. This authentic Jambalaya recipe is a one-pot rice dish with deep creole flavor that you'll only find in Louisiana. As a New Orleans local, you'll find my real Jambalaya recipe is authentic and full of flavor.

Provided by Jessica (swankyrecipes.com)

Categories     Appetizer     Main Course     Side Dish

Time 1h47m

Number Of Ingredients 19

1 lb chicken thighs (see notes for quicker alternative)
2 tbsp unsalted butter
1 lb. Andouille Sausage, sliced into rounds
1 medium yellow onion, chopped
1 green pepper, chopped
2 celery stalks, diced
1 bunch green onions, chopped (separate white and green parts)
3 cloves garlic, minced (or about 1.5 tsp garlic paste)
20 oz canned crushed tomatoes
1/4 cup tomato puree (see notes for alternative)
2 whole bay leaves
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne
1/4 tsp dried thyme
1 tsp Tony Chachere Creole Seasoning
4 cups chicken stock
1 tbsp Louisiana pepper sauce (or 1/4 tsp red pepper flakes, more to taste)
2 cups long-grain white rice, well rinsed

Steps:

  • Heat 1.5 tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.
  • Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.
  • Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.
  • Add crushed tomatoes, tomato puree, salt, pepper, cayenne, thyme, Tony Chachere Creole Seasoning, and bay leaf. Stir 2 minutes.
  • Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.
  • Bring to a boil then reduce heat to a simmer. I reduced heat to a level 2/3 on the stovetop.
  • Cook uncovered until liquid is reduced by 1/3 or about 1 hour.
  • Bring jambalaya to a boil. Stir in 2 cups uncooked rice then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. *NOTE* If rice is not done and liquid is gone, stir in 1/4 cup water at a time.
  • Stir in remaining green onions. Serve with hot sauce if desired.

Nutrition Facts : Calories 624 kcal, Carbohydrate 67 g, Protein 26 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 78 mg, Sodium 1485 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

JAMBALAYA



Jambalaya image

Jambalaya is a delicious traditional one-pot meal from Louisiana that is composed of rice mixed with vegetables and meat or seafood.

Provided by Mike Benayoun

Categories     Main Course

Time 1h10m

Number Of Ingredients 22

4 tablespoons vegetable oil
3 cloves garlic (, minced)
1 onion (, finely chopped)
1 green bell pepper (, seeded and chopped)
1 stalk celery (, finely chopped)
1 lb smoked sausage ((andouille), cut into ¾ inch slices)
1 lb chicken breast (, cubed)
28 oz diced tomatoes ((canned))
15 oz tomato sauce ((canned))
2 bay leaves
2 cups chicken broth
1 tablespoon creole seasoning ((recipe below))
1-½ cups rice
3 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
½ teaspoon thyme
1 teaspoon black pepper
½ teaspoon Cayenne pepper
Dutch oven

Steps:

  • Heat the oil in a Dutch oven. Add the onion, bell pepper and celery and sauté for 8 to 10 minutes. Add garlic and sauté for 2 minutes.
  • Add sausage and chicken and cook for about 10 minutes.
  • Add tomatoes, tomato sauce, bay leaves, broth, Creole or Cajun seasoning and rice. Cover and simmer on low heat for about 40 minutes.

JAMBALAYA RECIPE (CREOLE)



Jambalaya Recipe (Creole) image

An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!

Provided by Karina

Categories     Dinner

Time 1h

Number Of Ingredients 21

3 tablespoons cooking oil, (divided)
2 tablespoons Slap Ya Mama/Cajun seasoning, ((adjust to suit your tastes/heat preference))
10 ounces (300 g) andouille sausage, (sliced into rounds)
1 pound (500 g) boneless skinless chicken breasts or thighs, (cut into 1 inch pieces)
1 onion (diced)
1 small green bell pepper (capsicum), (seeded and diced)
1 small red bell pepper (capsicum), (seeded and diced)
2 stalks/ribs celery, (chopped)
4 cloves garlic, (minced)
14 ounces (400 g) can crushed tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon each dried thyme and dried oregano
1/2 teaspoon red pepper flakes ((or 1/4 teaspoon Cayenne powder))
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 cup thinly sliced okra ((or 1 teaspoon file powder))
1 1/2 cups uncooked white rice ((short grain or long grain))
3 cups low sodium chicken broth
1 pound (500 g) raw shrimp/prawns (tails on or off, peeled and deveined)
Sliced green onions and chopped parsley, (to garnish)

Steps:

  • Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
  • Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
  • Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
  • Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
  • Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
  • Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
  • Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.

Nutrition Facts : Calories 576 kcal, Carbohydrate 46 g, Protein 43 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 183 mg, Sodium 496 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)



Authentic Jambalaya Recipe (Easy & Healthy Jambalaya) image

An authentic jambalaya recipe is savory, spicy, meaty, and oh so flavorful! And it's very easy to make as well! Let me share with you my favorite healthy jambalaya with lots of meat, crushed tomatoes, and jambalaya seasoning.

Provided by Savory With Soul

Categories     Main Course

Time 1h30m

Number Of Ingredients 18

3 Tbsp olive oil ((or oil of choice))
1 medium onion, (chopped)
2 large stalks celery, (chopped)
1 medium bell pepper ((any color, but I used red))
4 Tbsp garlic, (minced)
1 pound chicken breast, (cut into 1/2-inch pieces)
9-10 ounces sausage, ((link type) cut into bite-size medallions (andouille or any sausage of choice))
1 tsp cayenne pepper ((more or less to taste))
2 tsp paprika ((more or less to taste))
salt (to taste)
black pepper (to taste)
1 tsp thyme (, dry )
1 Tbsp oregano (, dry)
1 Tbsp basil (, dry)
1 can crushed tomatoes, (undrained (28 ounces))
3 cups chicken broth ((or stock))
1 cup rice, (uncooked (I used Lundberg Jubilee, a wild mixed rice))
½ pound shrimp (medium size, tail on or off, raw or cooked)

Steps:

  • Heat the oil on medium in a large Dutch oven on the stove top.
  • Add onion, celery, and bell pepper and cook about 5 minutes.
  • Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
  • Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
  • Add cayenne pepper and paprika to the meat mixture and blend lightly.
  • Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
  • Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
  • During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
  • Serve right away with a side salad and crusty bread if desired.

Nutrition Facts : Calories 485 kcal, Carbohydrate 36 g, Protein 35 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 174 mg, Sodium 1188 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CREOLE JAMBALAYA



Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

  • In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

HATTIE'S CREOLE JAMBALAYA



Hattie's Creole Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 24

Extra-virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, chopped
Parsley, for garnish

Steps:

  • Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
  • Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
  • Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
  • Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

AUTHENTIC CREOLE JAMBALAYA



Authentic Creole Jambalaya image

Make and share this Authentic Creole Jambalaya recipe from Food.com.

Provided by Dona England

Categories     Creole

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs raw whole cleaned shrimp
1 cup diced tasso
2 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup chopped celery
2 cups canned tomatoes, chopped liquid reserved
1 cup raw rice
3 bay leaves
1 cup water, including tomato liquid
salt
cayenne pepper

Steps:

  • Saute onion, green pepper, celery, garlic in melted butter Add shrimp and ham and saute about 5 minutes.
  • Stir in tomatoes and cook 10 minutes.
  • Stir in rice, add seasoning and liquid.
  • Bring to a boil cover and simmer until rice is done.

CREOLE JAMBALAYA



Creole Jambalaya image

This Creole jambalaya recipe adapted from Picayune's Creole Cook Book interestingly states no tomatoes to be added, a divergence from today's standards of what makes a Creole jambalaya. The meat is strictly pork, although it's suggested veal brisket can also be used instead. There are no vegetables, except for the onions, and the dish is generously seasoned with a variety of spices and herbs.

Provided by TasteAtlas

Categories     Rice Dish

Yield 6 servings

Number Of Ingredients 14

1 ½ cups rice
1 pound fresh pork, cut into ½ inch square pieces
1 slice of ham
1 dozen of fine chaurice, smaller
2 onions
1 tbsp butter
2 garlic cloves
1 spring of thyme
1 spring of parsley
2 bay leaves
2 cloves, finely ground
3 quarts of beef broth or water
½ tbsp chili pepper
salt, pepper, and cayenne to taste

Steps:

  • In a large pan slowly brown the onions and pork in butter, then add the ham and garlic cloves together with minced thyme, parsley, bay leaves and ground cloves. Let these brown for five minutes then add the chaurice sausages, and cook for another five minutes.
  • Now, pour in water or beef broth and cook for 5 minutes. Once it boils, add the rice, chili pepper, salt, pepper, and cayenne.
  • Let everything boil together for 30 minutes or until the rice is cooked.
  • Make sure you often stir to ensure that the ingredients are well incorporated.

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