Best Authentic Creole Jambalaya Recipes

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)

Authentic Jambalaya Recipe (Easy & Healthy Jambalaya) image

An authentic jambalaya recipe is savory, spicy, meaty, and oh so flavorful! And it's very easy to make as well! Let me share with you my favorite healthy jambalaya with lots of meat, crushed tomatoes, and jambalaya seasoning.

Provided by Savory With Soul

Time 1h30m

Number Of Ingredients 18

Ingredients

3 Tbsp olive oil ((or oil of choice))
1 medium onion, (chopped)
2 large stalks celery, (chopped)
1 medium bell pepper ((any color, but I used red))
4 Tbsp garlic, (minced)
1 pound chicken breast, (cut into 1/2-inch pieces)
9-10 ounces sausage, ((link type) cut into bite-size medallions (andouille or any sausage of choice))
1 tsp cayenne pepper ((more or less to taste))
2 tsp paprika ((more or less to taste))
salt (to taste)
black pepper (to taste)
1 tsp thyme (, dry )
1 Tbsp oregano (, dry)
1 Tbsp basil (, dry)
1 can crushed tomatoes, (undrained (28 ounces))
3 cups chicken broth ((or stock))
1 cup rice, (uncooked (I used Lundberg Jubilee, a wild mixed rice))
½ pound shrimp (medium size, tail on or off, raw or cooked)

Steps:

Heat the oil on medium in a large Dutch oven on the stove top.
Add onion, celery, and bell pepper and cook about 5 minutes.
Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
Add cayenne pepper and paprika to the meat mixture and blend lightly.
Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
Serve right away with a side salad and crusty bread if desired.

Nutrition Facts : Calories 485 kcal, Carbohydrate 36 g, Protein 35 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 174 mg, Sodium 1188 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CREOLE JAMBALAYA

Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

CREOLE JAMBALAYA

Creole Jambalaya image

This Creole jambalaya recipe adapted from Picayune's Creole Cook Book interestingly states no tomatoes to be added, a divergence from today's standards of what makes a Creole jambalaya. The meat is strictly pork, although it's suggested veal brisket can also be used instead. There are no vegetables, except for the onions, and the dish is generously seasoned with a variety of spices and herbs.

Provided by TasteAtlas

Categories Rice Dish

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 ½ cups rice
1 pound fresh pork, cut into ½ inch square pieces
1 slice of ham
1 dozen of fine chaurice, smaller
2 onions
1 tbsp butter
2 garlic cloves
1 spring of thyme
1 spring of parsley
2 bay leaves
2 cloves, finely ground
3 quarts of beef broth or water
½ tbsp chili pepper
salt, pepper, and cayenne to taste

Steps:

In a large pan slowly brown the onions and pork in butter, then add the ham and garlic cloves together with minced thyme, parsley, bay leaves and ground cloves. Let these brown for five minutes then add the chaurice sausages, and cook for another five minutes.
Now, pour in water or beef broth and cook for 5 minutes. Once it boils, add the rice, chili pepper, salt, pepper, and cayenne.
Let everything boil together for 30 minutes or until the rice is cooked.
Make sure you often stir to ensure that the ingredients are well incorporated.

AUTHENTIC CREOLE JAMBALAYA

Authentic Creole Jambalaya image

Make and share this Authentic Creole Jambalaya recipe from Food.com.

Provided by Dona England

Categories Creole

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs raw whole cleaned shrimp
1 cup diced tasso
2 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup chopped celery
2 cups canned tomatoes, chopped liquid reserved
1 cup raw rice
3 bay leaves
1 cup water, including tomato liquid
salt
cayenne pepper

Steps:

Saute onion, green pepper, celery, garlic in melted butter Add shrimp and ham and saute about 5 minutes.
Stir in tomatoes and cook 10 minutes.
Stir in rice, add seasoning and liquid.
Bring to a boil cover and simmer until rice is done.

HATTIE'S CREOLE JAMBALAYA

Hattie's Creole Jambalaya image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

Extra-virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, chopped
Parsley, for garnish

Steps:

Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
Serve in a deep bowl and garnish with fresh chopped scallions and parsley.