Creole Jambalaya Recipe

Name: Creole Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; 3 tablespoons bacon fat; 4 ounces ham, diced (preferrably smoked); 4 ounces andouille sausages, diced; 1 large onion, diced; 3 stalks celery, diced; 1 green pepper, diced; 2 scotch bonnet peppers, diced (or jalapenos); 1 tablespoon garlic, minced; 1 tablespoon creole seasoning (like Emeril's, recipe follows); 2 (14 1/2 ounce) cans diced tomatoes; 1 (14 ounce) can tomato sauce; 2 bay leaves; 1 cup water; 1 chicken bouillon cube; For the Jambalaya; 4 ounces butter; 4 teaspoons creole seasoning; 16 ounces large shrimp, peeled and deveined; 2 cups cooked diced chicken (I use 2-3 breasts, with creole seasoning); 12 ounces andouille sausages, sliced then cut inot half circles; 4 slices bacon, cooked and chopped; 4 cups white rice, cooked; 4 teaspoons fresh parsley, chopped; 4 whole scotch bonnet peppers (for garnish); Creole or Cajun Seasoning; combine and store in an airtight jar; 2 tablespoons salt; 2 1/2 tablespoons paprika; 2 tablespoons garlic powder

Servings: persons

For the sauce
3 tablespoons bacon fat
4 ounces ham, diced (preferrably smoked)
4 ounces andouille sausages, diced
1 large onion, diced
3 stalks celery, diced
1 green pepper, diced
2 scotch bonnet peppers, diced (or jalapenos)
1 tablespoon garlic, minced
1 tablespoon creole seasoning (like Emeril's, recipe follows)
2 (14 1/2 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce
2 bay leaves
1 cup water
1 chicken bouillon cube
For the Jambalaya
4 ounces butter
4 teaspoons creole seasoning
16 ounces large shrimp, peeled and deveined
2 cups cooked diced chicken (I use 2-3 breasts, with creole seasoning)
12 ounces andouille sausages, sliced then cut inot half circles
4 slices bacon, cooked and chopped
4 cups white rice, cooked
4 teaspoons fresh parsley, chopped
4 whole scotch bonnet peppers (for garnish)
Creole or Cajun Seasoning
combine and store in an airtight jar
2 tablespoons salt
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme, dried not ground

1
For the sauce:.
2
Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
3
Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
4
Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
5
For the Jambalaya:.
6
Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
7
Stir in hot cooked white rice.
8
Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
9
Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.

1642

kcal

Calories

Fat

179

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: For the sauce, 3 tablespoons bacon fat, 4 ounces ham, diced (preferrably smoked), 4 ounces andouille sausages, diced, and more.

Yes, Creole Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Jambalaya

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