Tuesday, January 5, 2010

Creole Jambalaya with Chicken, Smoked Sausage and Shrimp

An oven baked Creole jambalaya containing chicken, shrimp and andouille smoked sausage.

Creole Jambalaya

Jambalaya, often made in this way with chicken, andouille sausage and shrimp, is a very common dish here in The Deep South and we tend to have it regularly, though every recipe you'll run across is probably a little bit different from the one before it. Different methods, different ingredients, different seasonings. It's a very versatile dish and there isn't any one way that is the only way.

I recently posted a Cajun jambalaya recipe, with layers of flavor that are built beginning with roasting the meats in the oven first. You can certainly do that here as well. This recipe is a little bit different from that one because this one uses a roux, I've added some fresh shrimp here, and it's considered a Creole version, due to the use of tomatoes, though in truth, Cajun and Creole cooking have sort of melded together these days. Don't let the long list of ingredients scare you away - there are quite a few seasonings and meats involved, but it comes together fairly easy, and then the oven does the work.

As far as "spicy heat" goes, I'm gonna repeat what I have said before about the heat level of Cajun and Creole foods. My seasonings here give a nice, respectable bite, but are not gonna set your mouth on fire. Some people have the misconception that "spicy" Cajun and Creole foods equal loading down dishes with red pepper, Creole or Cajun seasonings, and nothing could be further from the truth. There is nothing worse than trying to eat something that somebody has loaded down so heavy with red pepper trying to make it "Cajun"  that you can't even taste the food underneath any longer. We like spicy down here, but we like flavor with some kick even better! Save the hot pepper sauce for the table. As always, this recipe is written to give just a bit of a bite but not be overpowering. Feel free to bump the heat up or down to your own personal preference.


Recipe: Creole Jambalaya

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 40 min | Yield: About 10 to 12 servings


Ingredients
  • 1 pound andouille sausage, smoked sausage, or ham, coarsely chopped
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1-2 tablespoons canola oil
  • 1 pound boneless skinless chicken breast
  • Kosher salt & freshly cracked black pepper
  • 1 tablespoon all purpose flour
  • 1 (28 ounce) can of whole tomatoes, undrained
  • 1 (10 ounce) can of Rotel tomatoes, undrained
  • 4 cups of chicken stock or broth
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried basil
  • Palmful of dried parsley
  • 1/2 teaspoon white pepper
  • 1/2 to 1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 4 cups of uncooked, long grain rice
  • 3 tablespoons of butter, cut into slices (can omit if using dark or mixed chicken)
  • 1 pound of raw shrimp, cleaned and deveined
  • Old Bay seasoning
  • Chopped parsley, to garnish
  • Hot pepper sauce, for the table
Instructions

Preheat oven to 350 degrees F. Cut up sausage, onion, bell pepper and garlic; set aside.

Sprinkle the whole chicken breasts with salt and pepper and brown in oil over medium to medium high heat in a 6 quart cast iron dutch oven that has a lid. Don't overcook! Remove chicken and set aside to cool. Once cool, coarsely chop into bite sized pieces. To the dutch oven, add the chopped sausage and cook until browned; remove and set aside.

Add additional oil as needed to bring up to a tablespoon. Stir in the flour and cook, stirring constantly until lightly browned. Do not burn! Add onion and bell pepper and saute a few minutes until softened. Reduce heat to medium and add the garlic, cooking another minute. Using kitchen shears, roughly chop the tomatoes right in the can, then carefully stir them into the veggie/roux mixture, add the Rotel tomatoes and cook an additional 5 minutes. Add the chicken broth, thyme, basil, parsley, Cajun seasoning, white pepper, and cayenne, bring back up to a boil. Add the rice and stir in. Return to a boil. Add the chicken and sausage, dot the top with butter, stir, cover the pot and place it into the oven. Bake at 350 degrees F for 30 minutes or until the majority of liquid is absorbed.

Remove, stir, taste and adjust seasonings as needed. Sprinkle the shrimp lightly with Old Bay seasoning, stir the shrimp into the rice mixture and return to the oven to bake until liquid is absorbed and shrimp are cooked through. Fluff with a large serving fork.

Scoop onto plates, garnish with a bit of parsley, add a side salad or a green veggie, and pass hot pepper sauce at the table.  Makes a massive amount of jambalaya.  Reheat leftovers covered in the microwave.

Lighten it up: Substitute turkey smoked sausage and use non-stick cooking spray to brown the meats instead of oil.  For the roux, omit the oil, use a bit more spray, and just brown the flour in the dutch oven long enough to cook the flour, about 5 minutes. Whisk in a bit of water to form a gravy and add a splash of Kitchen Bouquet. Omit the butter at the end.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Cajun Style Jambalaya
Southern Red Rice with Shrimp
Red Beans and Rice

Posted by on January 5, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

22 comments:

  1. Gosh that sounds so good. Got my mouth watering already this morning. Thank you for sharing

    ReplyDelete
  2. Looks good, sounds good and the long list of ingredients does not scare me off!
    I would love to try a good Jambalaya. Have had it in New Orleans but never attempted it myself. Thanks for the great recipe!

    ReplyDelete
  3. This looks amazing, Mary and will warm me up right down to my toes!

    ReplyDelete
  4. I agree 100% about creole/cajun food being spicy, not hot. It's more complex than just heat.

    Great recipe!

    ReplyDelete
  5. I'm gonna make this over the weekend. I'll probably get flack from hubby, he's dieting and is eliminating carbs. Oh well, this looks too yummy not to prepare. I guess he has two choices, eat it or eliminate a few more calories on that day!

    ReplyDelete
  6. I just made this today and my picky kid loved it and of course my mom loved it too. This was so fantastic and so fantastically easy to throw together. I made a few substitutions, i.e., used tomatoes and hot peppers from the garden. The family told me to add this to the regular rotation!

    ReplyDelete
  7. Hey Cindy! So glad y'all enjoyed the jambalaya. Thanks so much for stopping back by to leave your comment!!

    ReplyDelete
  8. OMG lady I love the recipe! I just cooked it and the flavors come together ooh so perfectly!
    I LOVE THIS PAGE.

    ReplyDelete
  9. Hi Mary, just a quick note to say how much my DH and I love your recipes. We have made this jambalaya recipe at least four times and it is always a huge hit! Your.blog is always my first stop when I am looking for something to cook. Love you girl!
    All our best, Teresa and Mark Swope
    Overland Park, KS

    ReplyDelete
  10. Hi Mary,
    Just wanted to say how much I appreciate your blog. Your recipes are always spot-on southern and very delicious! Keep it coming! Made your jambalya today for the fourth time! My DH and I talk about you like we personally know you. Thanks again!
    Sincerely,
    Teresa (transplanted southern gal) and Mark Swope
    Overland Park, KS

    ReplyDelete
  11. This is very much like my grandmother's recipe. Delicious when you make it and even better as leftovers. Thanks for sharing!

    ReplyDelete
    Replies
    1. I hope that you enjoy it & thanks so much for stopping by!

      Delete
  12. My family and I absolutely love this recipe! Thank you so much for sharing.

    ReplyDelete
    Replies
    1. You're welcome Tuty! Thanks so much for taking the time to come back by and let me know!!

      Delete
  13. Are you supposted to put in cooked or uncooked rice?

    ReplyDelete
    Replies
    1. Uncooked, raw, long grain rice! It will cook up in this goodness while it's in the oven and absorb all those wonderful flavors.

      Delete
  14. I didn't have shrimp but used the meat from a whole rotisserie chicken from the deli. I boiled the bones and skin in the chicken broth to give it more flavor and richness. Added the ham and Andouille. Really nice recipe, thanks! Love the Slap ya Mama - wish they made a lower salt version! Tony C. has one but it's hard to find. Karen

    ReplyDelete
    Replies
    1. Yum!! I agree with you Karen on the lower sodium version. Sometimes I have to use plain cayenne in a recipe because of the salt in SYM!

      Delete
  15. Im from Canada, could you please explain what Rotel Tomatoes are vs regular stewed, chopped tomatoes,As a single person, how many people does this serve,can it be frozen.

    ReplyDelete
  16. Hi! It of course depends on appetites, but jambalaya is typically a big batch meal! I estimated this to make about 10 to 12 servings, but it does also depend on how you are serving it - whether as a starter, side or main dish meal. You can reduce the recipe but it does also freeze nicely. Rotel is also a diced tomato product that contains diced green chile peppers in it so it has a little heat to it. You can see what it looks like here. It comes in mild, regular, hot and other versions. The cans are a little smaller than the standard diced tomatoes are.

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails