Louisiana Creole Jambalaya with Chicken, Smoked Sausage, and Shrimp
Louisiana rice cooked in one pot with chicken, smoked sausage, shrimp, the onion, celery, and pepper trinity, tomato, and spices. This Creole version includes tomato.
Jambalaya has many Cajun and Creole variations. This recipe chooses a Creole version, distinguished by tomato, with long-grain rice, chicken, smoked sausage, and shrimp. The proportions and method follow documented recipes; cook the rice covered until tender and it has absorbed almost all the liquid.
Method
- 01
Brown the meats
Heat the oil in a large pot. Add the bacon and sausage and brown them; transfer them to a plate. In the same pot, brown the chicken on the outside and remove it along with its juices. The chicken does not need to be fully cooked at this stage.
- 02
Cook the shrimp
In the same pot, briefly cook the shrimp on both sides and transfer them to a separate plate. They will finish cooking when added to the rice.
- 03
Make the Creole base
Add the butter to the pot. Stir in the garlic, onion, celery, and green and red peppers; cook, stirring occasionally, until the vegetables are soft. Add the thyme, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt; mix to distribute the spices.
- 04
Add the rice, tomato, and stock
Stir in the rice to coat the grains with the base. Add the tomato paste, diced tomatoes, chicken stock, bacon, sausage, and chicken with its juices. Bring to a boil; then cover the pot and reduce the heat to its lowest setting for a gentle simmer.
- 05
Cook covered and finish
Keep the pot covered and cook over very low heat until the rice is tender and has absorbed almost all the liquid; check for doneness and follow the package timing if needed. Stir in the shrimp and green onions gently, then cover again until the shrimp are cooked. For safe doneness, check that the center of the chicken has reached 74 °C for at least 1 second.
30 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
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- - YouTube www.youtube.com/watch?v=p7HLaiUU4UE
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- Jambalaya criollo. La "paella" de Louisiana 🇺🇸 - El Caldero Viajero elcalderoviajero.com/2019/03/31/jambalaya-criollo-la-paella-de-louisiana/
- La receta americana de arroz que adora José Andrés: "Es un plato para aplaudirlo. Cuando está rico… ¡Es increíble!” www.hola.com/cocina/recetas/20260915923328/jambayala-receta-arroz-estados-unidos-chef-jose-a…
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- Jambalaya - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Jambalaya
- Receta de Jambalaya montsia.es/recipe/jambalaya
- Jambalaya, el auténtico sabor de la cocina cajún bonviveur.com/es/recetas/arroz-jambalaya
- Qué es el jambalaya, el popular plato con arroz de Estados Unidos, y cuál es su origen - Infobae www.infobae.com/tendencias/2026/03/26/que-es-el-jambalaya-el-popular-plato-con-arroz-de-esta…
- - YouTube www.youtube.com/watch?v=7M1CkVJb80I
State: Published after documentary validation; no “Tested” label is shown.