Creole Style Jambalaya
Easy Creole jambalaya with andouille, chicken, shrimp, and oven-finished rice. Tips for swaps, spice level, storage, and making it vegetarian.
Within the rich cuisine of Louisiana there is a key distinction between Cajun food and Creole food. Cajun food emerged from the swamps and bayous while Creole cuisine evolved in the city. Their differences are often defined by access to ingredients.
In this case with jambalaya, tomatoes were hard to come by in the bayou, so Cajun style gumbo often omits that ingredient.
In this case with jambalaya, tomatoes were hard to come by in the bayou, so Cajun style gumbo often omits that ingredient.
Submitted by: Rick from Milwaukee, WI
- Creole jambalaya uses tomatoes and city-style ingredients, unlike tomato-free Cajun versions.
- Sauté sausage and vegetables, add proteins and liquid, then finish rice in a 350 F oven about 20 minutes.
- Use andouille, Cajun seasoning and file powder for authentic flavor; swap proteins or broth to suit diet.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat oven to 350 degrees. In a Dutch oven or skillet, melt the butter and saute the vegetables, sausage and garlic. Add the chicken and shrimp, stirring until cooked. Add the water, seasonings and tomato powder. Bring to a simmer. Add the rice and cook, uncovered, in the oven until the rice is tender, about 20 minutes.
thespicehouse.com
Frequently Asked Questions
What is the difference between Creole and Cajun jambalaya?
Creole jambalaya grew up in the city and usually includes tomatoes and a wider variety of ingredients. Cajun jambalaya comes from the bayou and often omits tomatoes. The cooking style and seasoning can also differ, with Creole dishes leaning toward richer, more cosmopolitan ingredients.
Can I skip the tomato powder or replace it with fresh tomatoes?
Yes. If you do not have tomato powder, you can use extra diced tomatoes, a spoon of tomato paste, or a splash of tomato sauce. Tomato powder adds concentrated tomato flavor without extra liquid, so reduce added water slightly when using a wet substitute.
Do I have to use cooked shredded chicken, or can I start with raw chicken?
You can start with raw chicken, but you must cook it fully before adding rice. Brown the raw pieces with the sausage and vegetables, then add water and simmer until cooked through. Once chicken is done, add rice and continue the recipe as written.
Can I cook this jambalaya on the stove instead of finishing it in the oven?
Yes. After adding rice, cover the pot and simmer on low until rice is tender, about 18 to 25 minutes. Avoid stirring often so the rice cooks evenly. Add a splash of water or broth if it seems dry.
How can I make the dish spicier or milder?
To make it spicier, use hot andouille, add cayenne or crushed red pepper, or increase the Cajun seasoning. To make it milder, use mild sausage, reduce the seasoning, or omit any hot peppers.
Is there a vegetarian version of this jambalaya?
Yes. Replace andouille with smoked tempeh, tofu, or mushroom sausages, skip the shrimp and chicken, and use vegetable broth. Keep the trinity of onion, bell pepper, and celery and boost umami with smoked paprika or liquid smoke.
What is gumbo file and when should I add it?
Gumbo file is ground sassafras leaves used as a seasoning and thickener. Add it near the end of cooking to preserve its aroma and avoid a stringy texture. Start with a small amount and adjust to taste.
How should I store and reheat leftovers?
Store jambalaya in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove with a splash of water or broth, or microwave in short intervals, stirring to heat evenly.
What is the difference between Creole and Cajun jambalaya?
Creole jambalaya grew up in the city and usually includes tomatoes and a wider variety of ingredients. Cajun jambalaya comes from the bayou and often omits tomatoes. The cooking style and seasoning can also differ, with Creole dishes leaning toward richer, more cosmopolitan ingredients.
Can I skip the tomato powder or replace it with fresh tomatoes?
Yes. If you do not have tomato powder, you can use extra diced tomatoes, a spoon of tomato paste, or a splash of tomato sauce. Tomato powder adds concentrated tomato flavor without extra liquid, so reduce added water slightly when using a wet substitute.
Do I have to use cooked shredded chicken, or can I start with raw chicken?
You can start with raw chicken, but you must cook it fully before adding rice. Brown the raw pieces with the sausage and vegetables, then add water and simmer until cooked through. Once chicken is done, add rice and continue the recipe as written.
Can I cook this jambalaya on the stove instead of finishing it in the oven?
Yes. After adding rice, cover the pot and simmer on low until rice is tender, about 18 to 25 minutes. Avoid stirring often so the rice cooks evenly. Add a splash of water or broth if it seems dry.
How can I make the dish spicier or milder?
To make it spicier, use hot andouille, add cayenne or crushed red pepper, or increase the Cajun seasoning. To make it milder, use mild sausage, reduce the seasoning, or omit any hot peppers.
Is there a vegetarian version of this jambalaya?
Yes. Replace andouille with smoked tempeh, tofu, or mushroom sausages, skip the shrimp and chicken, and use vegetable broth. Keep the trinity of onion, bell pepper, and celery and boost umami with smoked paprika or liquid smoke.
What is gumbo file and when should I add it?
Gumbo file is ground sassafras leaves used as a seasoning and thickener. Add it near the end of cooking to preserve its aroma and avoid a stringy texture. Start with a small amount and adjust to taste.
How should I store and reheat leftovers?
Store jambalaya in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove with a splash of water or broth, or microwave in short intervals, stirring to heat evenly.
Comments