Go Back
+ servings
creole jambalaya in large pot with okra, shrimp and andouille sausage
Print

Creole Jambalaya

Jambalaya, like ribs leads to arguments over which style recipe is better and what ingredients should go into it.
Course Main Course
Cuisine American
Keyword andouillie, bell pepper, celery, creole, jambalaya, new orleans, okra, peppers, sausage, southern
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Calories 404kcal

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • ¾ pound smoked Andouille sausage, cut on the bias
  • 2 tablespoons unsalted butter
  • ½ pound extra jumbo 16/ 20 shrimp, peeled and deveined
  • ½ medium yellow onion, diced
  • ½ cup chopped celery
  • 1 green bell pepper, seeds removed and chopped
  • 2 cloves garlic, minced
  • 15 fresh okra pods, sliced into ½” rounds
  • 1 cups long-grain white rice
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 (28-ounce) can diced tomatoes
  • cups chicken stock
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon thinly sliced green onion

Instructions

  • Heat a large pot or Dutch oven over medium heat, the olive oil and heat through. Add the sausage and cook, stirring occasionally, until the sausage is browned on both sides, about 6 minutes. Remove to a bowl and return the pot to heat.
  • Add the butter and allow to melt. Pat the shrimp dry then season with salt and pepper on both sides. Add the shrimp and cook until pink, about 1 minute on each side. Remove to a bowl with the sausage and return the pot to heat.
  • Add the onion, celery, and bell pepper to the pan and sauté until the onion is tender, about 5 minutes.
  • Add the garlic and okra, continuing to cook until the okra softens slightly, about an additional 4 minutes.
  • Add the rice and stir to combine, sautéing for about 2 minutes. Stir in the thyme, oregano and cayenne followed by the tomatoes and the chicken stock.
  • Lower the heat to medium-low and simmer until the liquid has been absorbed and the rice is tender, about 30 minutes.
  • Return the sausage and shrimp to the pot, stirring to combine. Garnish with green onion and parsley then ladle into warmed bowls. Serve hot.

Video

Nutrition

Calories: 404kcal | Carbohydrates: 17g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 661mg | Potassium: 586mg | Fiber: 2g | Sugar: 4g | Vitamin A: 611IU | Vitamin C: 26mg | Calcium: 76mg | Iron: 2mg