Simple Creole Jambalaya (Edit recipe)

There’s nothing quite like a big bowl of jambalaya. It’s a southern comfort food staple. Rich, comforting, super flavorful, and just the right amount of spice. I’ve taken my favorite jambalaya ingredients and techniques and created my own version of the Creole classic. And it’s pretty awesome. Shrimp, bacon, chicken thighs, and andouille sausage? Need I say more?

15 minutes

52 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	549
Fat:	30 g
Carbohydrates:	20 g
Protein:	44 g
Cholesterol:	175 g
Sodium:	4545 mg
Fiber:	2 g
Sugars:	5 g
Calculated for total recipe.

by Kit Hondrum

View original recipe

Serves: 6-8

Ingredients

Salt-Free Creole Seasoning

1 Tbsp Paprika
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp dried Oregano
.5 Tbsp Thyme, dried
.5 Tbsp Black Pepper, freshly ground
1 tsp Cayenne Pepper, (This spice blend gives you a medium level of spiciness - If you would like a more mild spice level cut the cayenne pepper in half or use even less - If you like it hot, increase the amount of cayenne)
.5 tsp Smoked Paprika

Simple Creole Jambalaya

1 lb Raw Shrimp, peeled (450g)
12 oz Boneless Skinless Chicken Thigh, chopped (340g)
5 Tbsp Creole Seasoning, Salt Free, from above (divided)
2 Tbsp Unsalted Butter, (38g; sub ghee or avocado oil)
1 Yellow Onion, large, chopped, divided
1 Green Bell Peppers, chopped, divided
2 sprigs Celery, 2 stalks, chopped, divided
9 oz Bacon, diced (250g)
10 oz Andouille Sausage, gluten free, sliced (280g)
6 Green Onion (Scallion), sliced, divided
6 cloves Garlic, large, minced
.25 cup Tomato Paste
1.5 cups Basmati Rice, (uncooked)
3 cups Chicken Broth (Low Sodium)
3 Bay Leaf
3 Roma Tomato, diced
1 tsp Sea Salt
1 Tbsp Worcestershire Sauce
1 Tbsp fresh Thyme
Parsley, for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Salt-Free Creole Seasoning

Mix all ingredients together in a small bowl
This makes 5 1/2 Tbsp of seasoning.

Simple Creole Jambalaya

Place shrimp and chicken in separate bowls and sprinkle each with 1 Tbsp Salt-Free Creole Seasoning (2 Tbsp total). Mix with a silicon spatula to evenly coat. Set aside.
Mix the chopped onion, green pepper, and celery together in a large bowl.
Melt butter or ghee in a large pot over medium-high heat.
Once the pot is hot, add half of the onion, green pepper, and celery mixture and stir with a flat-headed spoon. Cook the veggies for about 6 minutes or until they have cooked down some and started to brown. Stir occasionally.
Add the bacon and let it cook down for about 7 minutes, stirring and scraping the bottom occasionally. The bacon will brown and the fat will start to render out.
Add the sausage and let it cook down for 3 minutes, stirring occasionally and scraping the bottom.
Add the chicken thighs. Cook for about 5 minutes. Stir and scrape occasionally.
Add the rest of the onion, green pepper, and celery mixture, as well as green onions (reserve a bit for garnish), garlic, and tomato paste. Cook and stir constantly for 2 minutes.
Stir in the rice and coat with the fat. Toast the rice for 2 minutes, stirring constantly.
Gradually pour in the chicken stock while stirring and scraping the bottom. Reduce heat to medium-low.
Add in 3 Tbsp Salt-Free Creole Seasoning, bay leaves, tomatoes, salt, Worcestershire sauce, and thyme. Stir well, cover, and let simmer for 15 minutes or until the liquid is absorbed and rice is tender. Stir and scrape the bottom occasionally (about every 5 minutes) during the simmering process.
Stir in the shrimp and cook for about 5 minutes or until shrimp are pink and opaque, stirring occasionally.
Taste test! Season to taste with salt, cayenne pepper, or more Creole seasoning.
Garnish with parsley and reserved green onion slices.