RCI-RC.004.0095.001
Creole Jambalaya
Makes 12 servings
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the cubed smoked pork sausage, stirring frequently until the fat renders and the meat begins to brown, about 5–7 minutes.
2
Add the chopped onion, green bell pepper, and crushed garlic to the pot; stir and cook until the vegetables soften and release their aromatic oils, approximately 3–4 minutes.
3
Sprinkle the all-purpose flour over the vegetable mixture and stir constantly for 1–2 minutes to create a roux base that will thicken the jambalaya.
2 minutes
4
Pour in the canned tomatoes (with their juice), water, Worcestershire sauce, salt, thyme, and ground red pepper; stir well to combine and dissolve the flour.
5
Bring the mixture to a boil, then reduce heat to medium-low and add the uncooked rice, stirring to prevent sticking.
2 minutes
6
Simmer the jambalaya uncovered for 20–25 minutes, stirring occasionally, until the rice is nearly tender and most of the liquid has been absorbed.
22 minutes
7
Add the peeled, de-veined raw shrimp and chopped fresh parsley to the pot, stirring gently to distribute evenly throughout.
8
Continue cooking for 3–5 minutes until the shrimp turn opaque and pink throughout, indicating they are fully cooked.
4 minutes
9
Taste the jambalaya and adjust seasoning with additional salt or red pepper as needed, then serve hot in shallow bowls or plates.