creole jambalaya

Dutch oven jambalaya with andouille sausage and shrimp will transport you to New Orleans in under an hour. This Creole jambalaya recipe is a comforting meal, perfect for your next gathering or family dinner.

Dutch Oven Jambalaya with Sausage and Shrimp

olive oil (divided)

andouille sausage (1/2 inch slices)

shrimp

onion

bell peppers (chopped)

celery (chopped)

garlic (minced)

Cajun seasoning

tomato paste

fire roasted diced tomatoes

Worcestershire sauce

bay leaf

salt

black pepper

chicken stock

long grain rice (jasmine

brown

In a large Dutch oven, add a tablespoon of olive oil and sauté sliced andouille sausage on medium heat until browned. Remove from the pan and set aside.

sauté

Add the remaining olive oil to the Dutch oven and sauté onions, peppers, and celery on medium heat until onions have softened. Add minced garlic and cook for 1 minute.

boil

Stir in Cajun seasoning and cook for 1 minute. Mix in tomato paste, diced tomatoes, Worcestershire sauce, bay leaf, chicken stock, and salt and pepper. Bring to a boil.

simmer

Add rice and simmer, covered, for 15-20 minutes until rice has cooked through. Stir occasionally to make sure rice doesn’t stick to the bottom of the pan.

cook

Remove bay leaf. Add sausage back to the Dutch oven along with shrimp. Stir to combine and cook on medium low heat until shrimp has cooked through. About 5 minutes. Serve and enjoy.

Hailing from Louisiana, this chicken and sausage jambalaya is a classic Creole rice dish that features a fragrant medley of spices, vegetables, and smoky andouille sausage and tender chicken.

Chicken and Sausage Jambalaya

cooking oil

sausage

chicken

onion (diced)

green bell pepper (seeds removed, diced)

red bell pepper (seeds removed, diced)

tomatoes

smoked paprika

cumin

oregano

basil

thyme

pepper

cayenne pepper

rice

chicken broth

Heat oil over medium heat in a large dutch oven. Add the sliced sausage and chicken meat to the dutch oven and fry until lightly seared, about 5 minutes.

Add the onion, bell peppers, and celery and cook until the onion is soft. Add the garlic and cook for 1 minute.

Add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well.

Stir in the white rice and chicken broth. Bring the mixture to a boil then reduce the heat to medium-low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.

Stir in the shrimp (if using), cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked through.

This is a GREAT recipe ! Easy to make and amazing flavor. . Q: can  you freeze this?

Loved every bite of this and loved making it with chicken instead of my usual ham.

There is so much flavor in this dish, my whole family was so impressed. Great recipe!!

Jambalaya is my go-to order at our favorite take-out restaurant and I have to say this recipe is even better. Worth every step and now we can make this every time the craving strikes.

This recipe was so easy to follow and the chicken turned out super flavorful and perfectly cooked. I loved the sausage addition as well.

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Dutch Oven Jambalaya with Sausage a...

Chicken and Sausage Jambalaya

The most viewed creole jambalaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine