Hearty Creole Jambalaya
A vibrant one-pot wonder where fluffy seasoned rice simmers with smoky sausage and plump shrimp for a true taste of the South.
60 min
Medium
Cajun/Creole
4 servings
The story behind
I’ll never forget the smoky aroma of my first Jambalaya. It’s one of those dishes that tells a story of different cultures meeting in one pot. Unlike other rice dishes, this one feels much more soulful because the rice is cooked directly in the flavorful stock, soaking up every bit of seasoning. It’s the perfect comfort food for a late lunch or a cozy dinner. I personally love serving it with a side of crunchy coleslaw and a cold ginger beer. It’s a messy, beautiful, and incredibly satisfying meal that always makes people reach for seconds.
Instructions
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1Sauté the sausage slices in a deep skillet over medium heat until they are nicely browned and have released their oils.
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2Toss in the bell peppers and celery, cooking them until they soften and the kitchen smells amazing.
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3Stir in the rice and seasonings, making sure to coat the grains thoroughly with the flavorful oils in the pan.
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4Pour in the hot stock, bring to a simmer, then cover and cook on low heat until the liquid is absorbed.
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5Gently fold in the shrimp during the last few minutes of cooking so they stay juicy and tender before you plate it up.
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