I won’t be going down to New Orleans next month for Mardi Gras and chances are most of you won’t be either. But that doesn’t have to stop us from enjoying some great Creole food. Enter Jambalaya, a quintessential New Orleans classic.
There are two general kinds of jambalaya: Creole and Cajun. What’s the difference? The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes, Cajun jambalaya does not. Another difference is the order in which the ingredients are prepared. But both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green). This jambalaya is the Creole version.
An important element in this dish is the homemade Creole seasoning. The flavor will be fresher, bolder, better. If you have the herbs and spices on hand to make it, your taste buds will thank you and perform a perfect triple axle. If you must use store-bought, no worries: You’ll still get a double axle.
Tender chicken, juicy shrimp and spicy andouille sausage and tossed with rice, bell peppers, onions, celery, tomatoes, and a generous dose of Creole seasoning. It’s comfort food with some kick (how much kick is up to you) and it’s sure to become a favorite. So come get your Creole on and laissez les bons temps rouler!
And now for a few words from The Carpenters (yes, that’s the version I like). Hit it, Karen!
Goodbye, Joe, me gotta go, me oh my oh.
Me gotta go, pole the pirogue down the bayou.
My Yvonne, the sweetest one, me oh my oh.
Son of a gun, we’ll have big fun on the bayou.
Thibodaux, Fontaineaux, the place is buzzin’,
kinfolk come to see Yvonne by the dozen.
Dress in style and go hog wild, me oh my oh.
Son of a gun, we’ll have big fun on the bayou.
Jambalaya and a crawfish pie and filé gumbo
‘Cause tonight I’m gonna see my ma cher amio.
Pick guitar, fill fruit jar and be gayo,
Son of a gun, we’ll have big fun on the bayou.
Let’s get started!
Slice the andouille sausage. If you have access to the real deal down South at a local butcher, you are lucky!
Cut up the chicken into bite-sized pieces.
Rub that chicken down with half of the Creole seasoning (see recipe box below for that fabulous homemade version!)
Heat the butter in a large skillet over medium-high heat and cook the chicken until browned on all sides. Add the andouille sausage and cook for another 3 minutes or until the sausage begins to brown. Add the onion, garlic, green bell pepper, and celery and cook for another 4 minutes.
Stir in the rice, tomatoes, and remaining Creole seasoning.
Add the broth, hot sauce, Worcestershire sauce, salt and pepper, and bay leaves. Stir to combine and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes, giving it a stir around the halfway point.
Stir in the shrimp, cover, and continue to simmer for another 10 minutes. Add more Creole seasoning, hot sauce, or salt and pepper to taste.
Serve sprinkled with some sliced green onions. Enjoy!
- 2 tablespoons butter
- 1 pound chicken breast, cut into bite-sized pieces
- ½ pound andouille sausage, sliced in ¼ inch slices
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 1 cup white long grain rice
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons Creole seasoning (see recipe below)
- 1-2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 2 cups chicken broth
- 2 bay leaves
- ¾ teaspoon salt
- ½ pound medium raw shrimp, deveined (optional: tails removed)
- 4 green onions, thinly sliced
- For the Creole Seasoning:
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sweet paprika powder
- 1½ teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Instructions
- Combine all the spices in a coffee or spice grinder. Grind to a fine powder and store in an airtight jar until ready to use.
- Place the chicken in a bowl with 1 tablespoon of the Creole seasoning. Set aside.
- Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
- Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.
- Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
- Serve sprinkled with some sliced green onions.
Kimberly, this looks delicious and beautiful; I love the flavors and various colors! Have a great weekend
Thanks so much, bakeaffairs, and I hope you have a wonderful weekend, too!
I have a question….should I cook the rice first before I add it to the mix? Or just let it cook with everything?
Hi Dana, just add it raw and let it cook with everything.
First your food looks wonderful. However, due to your
youth, you need to know Hank Williams, Sr. made the
song Jambalaya popular. That takes NOTHING away
from your cooking skills. I bow to you.
Bayou Andy, thank you for the compliment. And I will have you know, despite my youth, I am aware that Hank was the first to perform the song. But it is The Carpenter’s version that I’m able to listen to without grimacing. That takes nothing away from Hank’s talent or legacy, it’s just a personal preference. The “twang” and I have never been close friends. Still, it’s the food that matters here and I’m happy we agree on that! Happy cooking, Bayou Andy! Best, Kimberly
Listen to the late Leon Russell’s version– it is good also!
I sure will, Mark! 🙂
YES!!!!!! MY DADDY ALWAYS SANG HANK’S STYLE IN OUR FAMILY BAND. LOVE KAREN’S VOICE AND RICHARD’S AMAZING ARRANGEMENTS. BUT HANK’S YOUR MAN. WILL LET YOU KNOW ABOUT THE DISH … MAKING IT TODAY!
Awesome, Rosa, happy cooking and looking forward to the feedback!
He not only made it popular, he wrote it and it made HIM popular. A glaring oversight.
This looks amazing! I’m from the Gulf Coast and loooove Cajun food. I actually will be going home next month and should be in New Orleans for at least a day or so. Looking forward to that good food, but your recipe makes me feel like I’m already there 🙂
Thanks, Andi! Ah, you grew up on all this great stuff! You probably had access to “real” andouille sausage, too – I’m jealous! The store-bought stuff everywhere else just can’t compare.
Hi Kimberly,
last week I told you, the next will be Jambalaya. Well, it has been.
I called it New Orleans Paella 🙂
A hint for all Germans in this forum (will become more, I link on my site) : Andouille sausage is hard to get in Germany. You may use “Krakauer” which has a very similar description. I don’t beleive it’s totally different. However, it was great. So I’m pretty sure this was not the last receipe from you, I made.
Keep up the good work and have a nice weekend on the other side of the Atlantic Ocean.
Fantastic, Rolf! Paella, yes – it has been said that jambalaya was the South’s attempt at recreating Spanish paella in the New World, so that’s a fitting name for it. Yes, I don’t recall ever seeing andouille sausage in Germany – Krakauer will definitely do just fine. Thank you for your feedback, Rolf, and for directing your friends to my site! 🙂
HI KImberly, many questions on this one: 1)What is a good vege sausage replacement for andouille sausage? 2)Dice tomatoes no spices in it? 3) Dont have chicken broth but I have 2 alternatives; usingvege broth OR is it tastier to put the chicken cube. If I use cube, how many and how much water? 4) When i add the tomatoes, do i exclude the juices?
Hi Jennifer! I don’t have much experience with vegetarian sausage brands so I don’t have a recommendation to make on that one. The diced tomatoes – this recipe uses plain, no spices added. Yes, you can use vegetable broth. If you use cubes or powder, it’s usually 1 cube for 2 cups of water (the package will say) or 1 teaspoon powder per cup of water. The tomatoes (not drained) are added in step 3. Happy cooking!
So, I made it… I used ‘Artisan Tofurky andouille cajun-style’ sausages. It’s not bad and has a nice smokiness to it. I had to add some oil since it was pretty dry when I got to step 2. Added 1 chicken cube, with 2 cups of water but didn’t add any salt. Seeing as I’ve never had jambalaya, I had no reference but it was good. The taste is similar to Filipino’s Kaldereta (just spicier, smokier). Another hit!
Awesome! I’m glad it tasted good even with the vegetarian sausage – thanks for the feedback, Jennifer!
Do I need to pre-cook the rice or will it cook during the process?
Hi Joe! No, don’t pre-cook the rice. It will cook with the other ingredients.
Is this all done in a skillet or do you transfer it to a different pan?
Hi Tina, it’s all made in the same skillet.
Using this recipe for Fat Tuesday. Can’t wait.
Awesome, Barbara! Happy cooking and eating! 🙂
I happened to stumble upon your blog when looking for a good jambalaya recipe, and yours looked the most appealing. I made it, and I loved it. It was perfect! And now, my friends and family won’t hear the end of it :). I just want to say thank you for sharing your talent and passion, and that I look forward to finding more awesome recipes on your blog!
Thanks so much, Emily, I’m thrilled to hear that, thank you! I’m so happy you found my blog and looking forward to seeing you around! 🙂
Hi have you tried this in a slow cooker? How much time should I cook it if I do? thank you
Hi Carole, I actually have one that’s for the slow cooker, here you go: Slow Cooker Jambalaya. Happy cooking!
Can anyone help me plan a meal around this? Cocktail, appetizer, dessert? Thanks it’s for DH birthday.
Where’s the filé powder?
Filé powder is an integral ingredient in gumbo but is not commonly added to jambalaya.
Loved this jambalaya. It had the perfect amount of kick and was a very easy one pot meal
Terrific, so glad you enjoyed it, thank you!
Good afternoon! Is jambalaya like gumbo in that if I made if a few days in advance of when I need it the flavors would have time to continue to blend? Or do you recommend making this recipe day of?
Hi Laura, jambalaya is a thicker stew because it has rice and I wouldn’t recommend making it in advance for that reason – the rice will absorb even more liquid over time and the texture won’t be good. You could theoretically make everything else a couple of days in advance but I would then add the rice and shrimp in just before serving.
Thank you! Excited to try this recipe!
Happy cooking, Laura, and let us know how it goes!
Just finished a huge bowl of this and it was fantastic. A little too much heat for some at the table but I thought it was perfect. We had a fight over who got the last shrimp!
If you’re a northerner like me, and making this for company, I would cut the cayenne in half and let people add hot sauce to heat it up, just to be safe.
Awesome, Jay, I’m so glad it was a hit, thanks for the feedback!
Really nice recipe! I did the cajun version without tomato. As in France we don’t have the exact counterpart of the american “andouille” (what we call the same here is a chitterling sausage), I used small smoked Morteau sausages instead and it went very well!
Easy to do and very tasty, thumbs up!
That’s wonderful, Thomas, I’m happy to hear it was a hit, even without the tomatoes! 🙂 The Morteau sausages were a great choice – I wish we had those here!
I made this for dinner tonight and it was a big hit with my family. Could the recipe be doubled for a larger crowd or would the ratios be off?
That’s awesome, Chad, thank you! Absolutely, double away!
Would doubling it increase the cooking time?
Hi Susan, no, cooking time will remain the same.
I’ve made this twice so far, the first time I followed the recipe exactly and the second time I made it without the chicken and added extra shrimp. It was fantastic both ways. The homemade creole seasoning is wonderful. My family absolutely loves this jambalaya. Thank you Kimberly!!
Hi Heidi, that’s wonderful to hear, thank you so much for the feedback!
HI Kimberly, would you have any suggestion for the beef sausage, we don’t eat pork but i want to try Jambalaya
Hi Mila, that’s no problem at all. There are specialty shops and butchers that make great, flavorful beef sausages but in terms of finding something that’s readily available in any grocery store, you’ll just need to go with something like a smoked beef sausage. Those are easy to find in the refrigerated sections of grocery stores. Between the smoked beef sausage and all the other flavors and spices in this jambalaya it’s going to taste awesome no matter what!
What kind of hot sauce do you recommend using?
Hi Forest, some of the most popular brands include Frank’s, Crystal, Louisiana and Sriracha.
Hi, Andrea, German living in France… I am supposed to cook Jambalaya for a restaurant. Normaly I am doing my ‘home stuff ‘,but I am a bit shuttering… So,home I never put saussage in it, if ever I use the chorizo mild. So I can see here that you are using saucisses de morteau… I’m confused now… And green Bell Peppers ?Not Red ones ? Please help me to clear me up.. And… I wanted to use porc or calf instead of chicken… Whats the original ?? Thx in advance for your answer 😊
Hi Andrea, greetings to France! My brother just got back from France last week and, as usual, I had him bring back several ingredients for me 🙂 This recipe is based on what is traditionally used in authentic New Orleans jambalaya, which is andouille sausage (a very spicy sausage though you can use any flavorful smoked sausage in its place), green bell pepper and chicken (you can certainly use pork or veal instead if you prefer). I hope that helps and let me know if you have any further questions.
Thanks Kimberly and sorry for the delay to respond… I took an saucisse de morteau and a normal spiced chorizo. Was really nice!! First I did it at home for familly “trying” and next week I will cook it in the restaurant of an friend. Thanks a lot for that wonderful receipe and greetings back 😉
That’s wonderful, Andrea, thanks for checking back in with the feedback!
Cooking it as we speak… It smells wonderful!
Fantastic, Cindy, bon appetit!
Just picked up all the ingredients, going to cook tonight!
Super! Happy cooking, Edward, and let us know what you think!
Yummy! I did mix the spices and my house smelled wonderful during and after cooking. I made it one day ahead (minus the shrimp) and it was still delicious when reheated for Christmas guests. I’m grateful for this very versatile ‘Keeper’! Don’t under/overcook the rice or shrimp and it’s Game On! *I did use thighs because I prefer dark meat in simmered dishes. I plan to serve with overeasy eggs and toast for breakfast 😉
Awesome, Rebecca, I’m so glad you enjoyed it, thank you!
This was awsome !!! I used dutch smoked saugage because i could not get andouille but is was Perfect !!! Thanks for the great recipie. Greatings from The Netherlands.
Fantastic, Peter, I’m so happy to hear that, thank you! Greetings to The Netherlands and a Happy New Year!
Hi I’m making this for a new year party in Scotland did a sample two weeks ago and it was amazing, I used a Polish smoked sausage as an alternative.
Having been to New Orleans I’d say this is as good as everything I’ve tried before, many thanks for the recipe and Happy New Year!
That’s wonderful, Simon, I’m so thrilled to hear it! Thank you, greetings to Scotland, and Happy New Year!
Can I use turkey sausage?
Absolutely. Happy cooking!
I used another recipe before but tried this one since it seemed simpler, which I like! It turned out to be soupy (taste is good) but I think I may know why. Perhaps I should use regular long grain rice instead of “minute rice” I used (I just wanted to use it up – I don’t like it much). Also I put in double amount of shrimp (because I love shrimp! ), which may have created more fluid. I think after a while it’ll become less soupy, and I can always mix in some cooked rice to absorb extra fluid. I like this recipe and will make it again! Thank you!
Hi Hisako, I’m glad you enjoyed it, thank you! Yes, you’ve identified the culprit that contributed to the soupy consistency: Minute rice. It won’t absorb as much liquid as regular rice. In any case I’m glad this was a hit and appreciate the feedback!
Hello,
Am I supposed to use all the seasoned you have in the bowl above?
Hi Debra, use 2 tablespoons of the Creole seasoning.
Have been craving Jambalaya, and this is my first time preparing. This is a excellent, easy to make dish. Everyone loved it; this is a keeper. The only thing I did was add a little more chicken broth at the end. Other than that,I made it exactly as written and wouldn’t change a thing. Thanks for the recipe.
Wonderful, Sheri, thanks so much!
This looks absolutely delicious! Quick question, what If I wanted to make this dish for up to 25 people? How much more or less ingredients would I need to add without overdoing it? I don’t want to end up adding to much seasoning. Thank you for your help.
Hi Brad, I would simply measure all the ingredients times 6 (4 servings x 6 = 24 servings). Since the ratio of ingredients will be the same, whether it’s 4 servings or 24 servings, there won’t be too much seasoning or too many of any of the other ingredients.
OMG!!!! i just made this for dinner..it’s my first time to make Jambalaya. and it was Fantastic, Amazing dish… thank you for sharing this recipe. My husband and i really love it, and he wants me to make it again.. *^_^* i used Hemplers smoked sausage, it was great! God Bless You!
Awesome, Fe, I’m so thrilled to hear that, thank you!!
I love jambalaya but have only ever cooked the “zatarains” boxed version. Thanks for the homemade recipe! I used my Dutch oven and it was mouthwatering good! I will definitely be making this again!
Fantastic, Jens, I’m so happy to hear that, thank you!
Made this tonight, it’s so delicious!!! So spicy that it gave me the hiccups but totally worth it. Thanks for the amazing recipe! 😊
Awesome, Colleen, I’m so glad you enjoyed it, hiccups and all! 🙂
That recipe was to the point!!!
The dish came out PERFECT!!! I did put a little of my own spin on it, nonetheless… it was Delicious 🌈😘🌞
Fantastic, Tanya, thank you!
You are the Bomb my Friend!!!!!!
LOL, thanks, Tanya 🙂
This is delicious!!! We just made it and taste so good!!
But make sure to use the best quality of sausage, chicken and shrimps.
WE have a local butcher that cures his own sausages and used organic chicken breasts.
WE will definitely make this again.
Wonderful, Wendy, thank you! And yes, quality makes all the difference!
Just made this recipe using vegetable oil, chicken thighs and smoked sausage. This is delicious! I am on my second bowl. I can’t wait to try it with all the ingredients!!
Fantastic, Danielle, I’m so happy to hear that, thank you!
My dad’s only request for his birthday was for some jambalaya, which simply cannot be found where we live in Utah. I’m not a fan of onions so I made this for him by following the recipe to a T (aside from using store bought Creole seasoning) and didn’t try it at all throughout. I thought he was going to pass out from happiness. He even jokingly (but only to make it laughable) licked the plate when he was done! Thanks so much for a recipe I will be using more frequently for the fam!
Wonderful, Kourtney, I’m so happy to hear that your dad was thrilled with his birthday meal – thanks so much!
Good stuff. I’m cooking some now our way. Basically no tomatoes but I like it either.we use our hog sausage alot of times. Hog/venison ,oh man you gotta try it with duck! Use the duck fat.
Good recipe girl!
Thanks, Jason! Agreed, fat is where all the flavor is. I actually render my own lard and tallow to use for cooking and baking – great stuff. The duck and goose fat I have my friend from France bring me when she comes to visit – a dozen jars each time 🙂
My family loved this dish! I made it exactly as the recipe stated with the exception that I doubled it and I don’t have a spice grinder so I just mixed the spices together. We have a bit leftover so wondering the best way to reheat. Any ideas?
Wonderful, Debra, thank you! I don’t know that I have any tips on reheating this particular dish – I would probably just microwave it.
Hi!
I look forward to making this tonight. I notice the shrimp is added at the very end. Does it need to be pre-cooked or is the 10 minutes of steaming enough to cook it all the way through?
Hi Kiki, they’re added raw and yes, 10 minutes of steaming is sufficient. Shrimp cooks very fast and over-cooking them will make them rubbery and tough.
Just finished writing down this recipe and I am going to leave about three-quarters of the cayenne pepper out because I have A 6 year old.
I will let you know how this turns out but I’m excited.
I did accidentally stumble onto your blog looking for a classic jambalaya recipe and can’t wait to put this one together. It sounds absolutely delicious!
Fantastic, Amy, let us know what you think!
Thank you so much Kim. We really did enjoy this recipe. Really enjoyed the homemade recipe for homemade Creole seasoning. I added two extra cups of chicken broth because we kind of enjoy it more of soupy than stewie but it got ate so fast, I’m putting this one in my recipe box.
Thank you again .
Fantastic, Amy, thank you!
Possible to do this in a slow cooker or will that change the flavoring?
Hi Ed, here’s a version adapted to the slow cooker: http://www.daringgourmet.com/slow-cooker-jambalaya/
I made this after taking my boyfriend to a popular Cajun restaurant. He loves spicy food and Cajun cuisine, and the restaurant dish wasn’t hot enough. I doubled the cayenne in your homemade seasoning and made this for him. He LOVED it!! It was the first time I’ve seen him eat a meal without adding hot sauce or cayenne over the top. It was absolutely delicious.
Fantastic, Jen, I’m so happy it was a hit – thank you! 🙂
You don’t like Hank jr’s “twang” ? Sounds like a Yankee trying to tell other Yankees how to cook Southern food…. giggles
LOL, Wayne! Guilty as charged, I’m afraid – try not to hold it against me 🙂
This recipe calls for 1 cup of uncooked rice while the crockpot version calls for 2 cups of cooked rice. Should this stovetop recipe call for 2 cups of uncooked rice?
Hi Elena, the slow cooker version calls for 2 cups of cooked rice while the regular version calls for 1 cup of uncooked rice.
I found this recipe on Pinterest and just trying it tonight with some sausage we got from a little family-owned place outside Tallahassee that does their own butchering and sausage-making, and with fresh Gulf of Mexico shrimp, of course. The whole house smells delicious. I can’t wait to serve it, with a fresh baguette from the oven, too!
That sounds wonderful, Juju, I hope you enjoy your dinner – let us know what you think!
Nailed it! I (well, you and I) hit one out of the park with this dish. Going into the regular rotation! I highly recommend accompanying the jambalaya with a warm, homemade baguette, and including a diced jalapeno from the garden, if it’s available.
Also, thanks for the recipe for making our own Creole seasoning–I love being able to make my own seasoning mixes, and I can now add Creole seasoning to my row of little hand-labeled jars. I love that!
YES!!! That’s what I love to hear – thanks, Juju! 🙂
I will be trying this recipe tomorrow for the first time. It looks delicious. I have one question though. Your recipe calls for one stalk of celery. Do you mean one rib of celery or all the ribs that come with the entire head of celery? The photo looks like there is plenty of celery in the dish, so I thought I would clarify. Thank you.
P.S. Karen rocks Jambalaya and was gone too soon!!
I have ALL of their recordings and I’m a HUGE fan. Don’t let anyone give you any grief about what you love!!
I know, Julie, the Carpenters are AWESOME! I will say though that I’ve never heard anyone do a more thorough job of butchering “California Dreaming” than they did – it’s really bad. But since 99% of their other songs are terrific I can let that one slide 😉 Yes, it’s just one rib of celery, not the entire head – thanks for clarifying. Happy cooking!
Hi, I am considering making this soon but had a question about the rice. My hubby is Filipino, and we eat rice almost every day. So much so that we buy Jasmine rice by the 50ld bag once a month. I grew up in the south and I’m quite use to long grain rice, but we never buy it now. So I was wondering if I could use the Jasmine rice I have or do I need to bite the bullet and buy a small bag of long grain for your recipe?
Hi Tricia, you can absolutely use Jasmine and it will be delicious – no need to buy something you don’t normally use. Happy cooking!
Without a doubt, this is the best Jambalaya I have ever tasted! Thank you so much. The only thing I did different was to use chicken legs and thighs which I browned instead of the chicken breast.
Fantastic, Ann, I’m so happy to hear that, thank you!
Made this pretty true to your recipe. Little more shrimp, little more hot sauce, and I used Paul Prudhomme’s seafood seasoning. It’s simmering right now, and the odor is mouth-watering! Thank you!
Fantastic, Kevin – happy eating! 🙂
I just made your recipe for the fourth time at family’s request.
It has become one of our favorites!
That’s awesome, Bill, thank you!!
Hi Kimberly, am I adding raw uncooked shrimp with the rice or cooking and setting it aside before adding it towards the end? The picture above looks like the shrimp was cooked before added with the rice.
Hi Shanta’, you add it raw at the very end and let it simmer for 10 minutes.
Question: I see this recipe serves 4. How big are those servings? Ample or scant? (I will be making a double-recipe as an entree for 8 people.) Thanks for sharing!
Hi Annie, those are 4 ample servings and doubling it should be adequate for your 8 guests provided you’re having a side with it.
I am going to be making this for approximately 50 people😧 Any suggestions? How many pots should I use? And how many batches? Thanks in advance for any suggestions.
Hi Laurie, that’s a lot of people! 🙂 Well, one batch of this makes 4 generous servings, so to feed 50 you’d need to multiply the recipe by about 12 for 48 generous servings. If this is one of several dishes, or if there are sides, you won’t need to make that much. This is quite the undertaking though – good luck!
I never comment on on-line recipes, although I use them all the time. I made this today. I used this opportunity to add a Dutch Oven to my kitchen. I followed pretty closely with a couple of minor tweaks. Not that it was needed, but cooking is simply my thing. 🙂
Tablespoon of sugar to balance the acidity of the tomatoes (I normally do this with maranara sauce as well), a bit of fennel seed (just because I love it), and I finished it in the oven. After everything except shrimp was in the pot, and just starting to simmer, I covered it and placed into the oven at 325F. 40 mins. I then added the shrimp, a touch more stock, and back in the oven for 15 mins. Was simply unbelieveable. Topped off with a 1/2 cup of fresh copped parsley. I think the best part is your creole seasoning! Best Jamabalaya I’ve ever had, exceeding expectations.
I’m thrilled to hear that Rob, thanks so much for the feedback!
If I wanted to make this as a meal to freeze, should I exclude the rice? Or maybe undercook it a bit?
Hi Kim, I wouldn’t advise freezing the rice. Even undercooking the rice you’ll end up with rice that’s mushy and sponge-like.
Made this dish and followed the recipe exactly. It was absolutely delicious and my family is requesting a second round!!!
That’s wonderful, Verena, thanks so much for letting us know!
I’m excited to make this but worried it won’t fit in my “large” skillet. I have a 12 inch AllClad skillet. Am I crazy?
Hi Angelica, your 12″ skillet should do the job perfectly!
How much does this recipe make.
Hi Gary, it serves 4.
After reading a dozen other recipes, this one is definitely my favorite.
Thanks so much, Emery!
I cooked this tonight and my family loved it. I am in England so used Chorizo sausage as I couldn’t get the other sausage you mentioned in mainstream supermarkets here.
Wonderful, Marisa, I’m so glad it was a hit, thank you! Spanish chorizo is a great substitute, good choice.
lovely! But what’s with the Carpenters?! This is Hank Williams Sr who wrote and played this back in the early 50s! Blasphemy! lol
Yeah, yeah, I know, but what can I say? Karen simply does it better than ol’ Hank 😉
I’d like to agree, but then we’d both be wrong 😉 Karen can sing it, but it’s always the original artist that gets the credit as ‘their’ song … perhaps we will agree to disagree, yes? lol Cheers!
Credit as ‘their’ song, absolutely – that goes to the original whether they did it best or not. On that we are agreed 🙂 Happy cooking!