Creole Jambalaya is a classic Louisiana dish rooted in the rich culinary traditions of New Orleans. Combining flavors from French, Spanish, and African influences, this hearty one-pot meal blends smoked ham, shrimp, onions, garlic, and spices with rice to create a deeply savory dish. The tomatoes and chicken broth provide a flavorful base, while the addition of hot sauce, parsley, and pepper give it a bold Creole kick. Perfect for family dinners, potlucks, or festive gatherings, this dish captures the essence of Southern comfort food.
Ingredients
- 2 tbsp oil
- ½ cup onion (chopped )
- 1 clove garlic (minced)
- ¼ lb cooked ham (about ¾ cup)
- 14 oz tomatoes (undrained)
- ¾ cup chicken broth (canned or homemade)
- 1 ½ lbs raw shrimp (shelled and deveined)
- 1 tbsp parsley (chopped )
- 1 bay leaf
- ¼ tbsp thyme leaves
- 1 tbsp salt
- ½ tsp Tabasco ( or other hot sauce)
- ⅛ tsp black pepper
- 1 cup long-grain white rice
Instructions
Step 1: Preheat the Oven
- Preheat oven to 350°F.
Step 2: Sauté the Aromatics
- Heat oil in a Dutch oven over medium heat.
- Add onion and sauté until soft.
- Add garlic and ham, cooking for another 5 minutes.
Step 3: Build the Base
- Stir in tomatoes, chicken broth, shrimp, bay leaf, salt, thyme, hot sauce, and black pepper.
- Bring to a boil, then reduce heat and cover.
Step 4: Assemble the Casserole
- Pour the mixture into a 2-quart casserole dish.
- Sprinkle the rice evenly over the top, gently pressing it into the liquid without stirring.
Step 5: Bake the Jambalaya
- Cover the casserole tightly and bake for 40 minutes, or until the rice is tender and the liquid is absorbed.
Step 6: Finish and Serve
- Remove the bay leaf, stir gently, and garnish with parsley.
- Serve hot.
Tips
- Use andouille sausage in place of or in addition to ham for a smokier, spicier flavor.
- Adjust heat by increasing or decreasing the Tabasco and cayenne pepper.
- Substitute vegetable broth and omit ham/shrimp for a vegetarian version (add more vegetables like bell pepper and celery).
- Add diced green bell pepper and celery to make a full “holy trinity” (onion, pepper, celery) base.
- Cook rice separately if you prefer firmer grains; fold into the dish at the end instead of baking together.
- Replace shrimp with chicken thighs if shellfish allergies are a concern.
- Use fire-roasted tomatoes for deeper flavor.
- Garnish with extra chopped parsley or green onions before serving for color and freshness.
- If mixture dries out during baking, add a little extra chicken broth and continue covered.
Nutrition
Calories: 380kcalCarbohydrates: 42gProtein: 24gFat: 12gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 160mgSodium: 780mgPotassium: 520mgFiber: 2gSugar: 4gVitamin A: 750IUVitamin C: 14mgCalcium: 65mgIron: 2.8mg
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