Easy, Authentic One-Pot Creole Jambalaya with Shrimp and Sausage (Gluten Free!)
Conjure up the bold flavors of The Big Easy in the comfort of your home with this fuss free, one-pot Creole classic featuring Station 1923 Creole Smoke Seasoning and Station 1923 All Aboard! Everyday Seasoning.
- 3/12 cups rice, uncooked (we used Jasmine, but any long grain rice will do)
- 1 pound smoked sausage of choice (use andouille sausage to keep it all the way authentic)
- 1-1 and 1/2 pounds shrimp (we used Argentine Red Shrimp for more seafood-y flavor)
- bell pepper, chopped
- onion, chopped
- celery, chopped
- 4 cloves garlic, minced
- 2-3 tablespoons oil, as needed
- 2-3 stalks green onion, chopped
- 4-5 bay leaves
- 1/2 can or 14oz San Marzano peeled tomatoes
- 1.2 - 1 can tomato paste (optional)
- 4+ cup water or chicken stock
- 2 heaping tablespoons Low Sodium Roasted Chicken Better Than Bouillon (if not using chicken stock)
- Hot sauce of choice, to taste
- 1-2 tablespoons Worcestershire Sauce
- Station 1923 Creole Smoke Seasoning, to taste
- Station 1923 All Aboard Everyday Seasoning, to taste
We're all about taking recipes and making them you're own around these parts. Feel free to play around with any of these ingredients to enhance the jambalaya recipe above:
- A few dashes of gumbo filé
- Seafood stock or base (we love Penzey's Seafood Base)
- Fresh or dried thyme
- Parsley, to garnish
Got your ingredients together? Good. Here's the various things in the kitchen you'll need to bring this recipe together:
- 7 quart or bigger stock pot
- Measuring cup
- Cutting board
- Gloves (optional, to keep your hands clean)
- Can opener
- Small bowls or a tray for holding chopped ingredients (optional)
Not too bad, right? No fancy equipment required. Let's get started:
Step 1: Prep (Mise en Place)
You don't have to do this step, but it sure does make things go a lot easier when cooking this authentic Creole jambalaya. More formally known as mise en place (which translates to putting in place), getting your ingredients prepped before the stove turns on helps you focus more on the task at hand, instead of running around frantically thinking about what ingredient comes next.
Your mise en place for this authentic Creole jambalaya should include: chopped or sliced onion and bell pepper (plus celery if you're using the full trinity), minced garlic, sliced smoked sausage, de-veined and cleaned shrimp, cut/chopped chicken (if using), sliced green onion, and having all seasonings and sauces ready.
To save time, I love using the Trader Joe's Melange a Trois frozen bell peppers and Dorot frozen garlic cubes. Two less things to chop!
Step 2: Brown + Sauté
Pre-heat your stock pot over a medium-high adding a little oil as needed. Drop in your sliced smoked sausage, letting them crisp and brown, stirring regularly. Once browned, add in celery, bell pepper, and onion. Once they have softened and begun caramelizing, add in the minced garlic, stirring to ensure it doesn't burn. Burnt garlic tastes bitter.
Step 3: Tomato Time
We stan a very tomato-forward Jambalaya, and the presence of tomato is one of the main things that separates Creole and Cajun jambalayas. For a more "red" and tomato-heavy jambalaya, use both crushed tomato and tomato paste. For a more reserved tomato flavor, use crushed tomato only and skip the paste.
Once the veggies have caramelized and "sweated" down, add your crushed tomato. We prefer to use whole peeled San Marzano tomatoes (canned) and crush them by hand. But feel free to use whatever tomato you have on hand - even fresh. We crushed about half a can of the San Marzano by hand (gloves are handy here), directly over and into the stock pot of sausage and veggies.
Next came the tomato paste. We used a full can - but tailor the amount to your preferences.
Just remember to keep stirring!
Step 4: Stocks, Seasonings, Sauces
Once the tomatoes are in and your jambalaya base looks something like a stew, add in your chicken stock and/or seafood stock or water. We like to use Low Sodium Roasted Chicken Better Than Bouillon in this recipe because you can dial up or down the chicken flavor without throwing off liquid ratios. We also had some Penzey's Seafood Base on hand, and threw 2 teaspoons of that into the mix as well.
Next, add in a few hefty tablespoons of Station 1923 Creole Smoke Seasoning, and a few dashes of Station 1923 All Aboard! Everyday Seasoning, as well as your Worcestershire Sauce, hot sauce of choice, bay leaves, and green onion.
Give everything a good stir and taste. Add more Better Than Boullion, Station 1923 Creole Smoke Seasoning or Station 1923 All Aboard! Everyday Seasoning, hot sauce, or tomato as needed. Once you've locked in on the flavor profile you love, add your uncooked rice and stir to fully incorporate.
Step 5: Simmer + Stir
Once everything's in the pot (except the shrimp), cover the pot, reduce to a low flame and allow the jambalaya to simmer. The rice will cook by soaking up the liquid, so be sure to stir regularly to prevent sticking and burning.
As the liquid soaks up, periodically taste a grain or two of rice to judge done-ness. If the liquid is almost all gone but the rice feels too crunchy, add 1/4 to 1/2 cup water or chicken stock, and stir.
Once the rice is mostly done with maybe just a subtle crunch and the jambalaya resembles somewhat of a porridge, drop in your shrimp in and add another 1/8 to 1/4 cup of water and stir.
The heat from the jambalaya will gently cook the shrimp without making them tough or chewy.
Cook the jambalaya until it looks just a little wet — about 10 more minutes after the shrimp went in. Turn off the flame, give it a good stir, and cover.
Allow the jambalaya to sit for 20-30 minutes before serving; this will help the excess liquid absorb and give you a bit more of a clumpier, drier jambalaya. If you prefer it more wet and porridge-y, serve immediately.
Garnish with a sprinkle of Station 1923 Creole Smoke Seasoning, fresh parsley, and let the good times roll!