Are you craving something spicy and full of flavor? The perfect recipe to try is this Spicy Creole Jambalya! When it comes to Creole cooking, you have to use the “holy trinity.” For those who want to know, the “holy trinity” consists of celery, bell peppers and onion. The difference between Cajun cooking and Creole cooking is that Creole Cuisine always consist of tomato and Cajun cuisine does not. If you want to see what other spices is used in the Jambalaya, Check out this spicy recipe below:
- 5 tablespoons extra-virgin olive oil, divided
- 2 clove garlic, minced
- ½ medium yellow onion, diced
- ¼ cup chopped celery
- 15 fresh okra pods, sliced into ½” rounds
- 1 ½ tablespoons tomato paste
- 1 (28-ounce) can whole peeled tomatoes
- 1½ cups chicken stock
- ½ teaspoon cayenne pepper
- 1½ teaspoons thyme
- 1 tablespoon oregano
- 1 pound Andouille sausage
- 1 green bell pepper, seeds removed and chopped
- 1½ cups uncooked white, long-grain rice
- 1 pound extra jumbo (16/ 20) shrimp, peeled and deveined
- Salt & pepper
- 1 tablespoon chopped flat-leaf parsley
Place a large pot over medium-high heat; add 3 tablespoons of olive oil and heat through. Add the garlic, onion, celery and okra. Sauté until the onion is translucent and tender and okra begins to brown, about 5 minutes. Stir in the cayenne and cook, stirring constantly for about 30 seconds, until the cayenne is fragrant. Stir in the tomato paste until combined, then add the peeled tomatoes with their liquid, chicken stock, thyme and oregano. Let simmer until the mixture has reduced, about 30 minutes.
Meanwhile in a sauté pan add the sausage and peppers. Cook until the Andouille sausage is cooked through and browned on all sides. Remove from the heat, and slice the sausage into circles. Add the sausage and peppers to the jambalaya pot and continue to cook.
While that simmers cook the rice with 2 ½ cups of water until all of the water is absorbed and rice is tender, about 15 minutes. Fluff with a fork.
Pat the shrimp dry then season with salt and pepper on both sides. In a sauté pan add the remaining olive oil and cook the shrimp until pink, about a minute to 2 minutes on each side. So they do not overcook, do not add the shrimp to the jambalaya until you are ready to serve it.
To Serve: Stir the rice into the jambalaya mixture; add the shrimp and ladle into warmed bowls. Garnish with chopped parsley.
This Jambalaya is sure to wake up your taste buds. It’s like getting a taste of Louisiana cooking from your own home. Enjoy this southern meal.
*Original recipe from Cooking With Cocktail Rings
Written by Keke Waldon, Staff Writer,, Modern Domestic