Creole Jambalaya Recipe

Name: Creole Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. smoked pork sausage, cut in 1/2-inch pieces; 1 c. chopped green peppers; 1 c. chopped onions; 1 clove garlic, crushed; 2 Tbsp. Worcestershire sauce; 2 tsp. salt; 1/2 tsp. thyme; 1 Tbsp. flour; 1 (28 oz.) can tomatoes (3 1/2 c.); 2 1/2 c. water; 2 Tbsp. chopped parsley; 2 c. uncooked rice; 1/4 tsp. red pepper; 1 lb. peeled, deveined raw shrimp

Servings: persons

1 lb. smoked pork sausage, cut in 1/2-inch pieces
1 c. chopped green peppers
1 c. chopped onions
1 clove garlic, crushed
2 Tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. thyme
1 Tbsp. flour
1 (28 oz.) can tomatoes (3 1/2 c.)
2 1/2 c. water
2 Tbsp. chopped parsley
2 c. uncooked rice
1/4 tsp. red pepper
1 lb. peeled, deveined raw shrimp

1
Cook sausage in a large skillet about 5 minutes.
2
Drain off all but 2 tablespoons pan drippings.
3
Add green peppers, onions and garlic; cook until tender.
4
Blend in flour; brown slowly, stirring often.
5
Stir in tomatoes, water and parsley.
6
Bring to a boil.
7
Add remaining ingredients except shrimp.
8
Return to a boil, cover, reduce the heat and simmer 20 minutes.
9
Add shrimp and cook 10 minutes longer.
10
Fluff lightly with a fork.

890

kcal

Calories

Fat

110

Carbs

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 14 ingredients. The key ingredients include: 1 lb. smoked pork sausage, cut in 1/2-inch pieces, 1 c. chopped green peppers, 1 c. chopped onions, 1 clove garlic, crushed, 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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