Sandra This Paula Deen Jambalaya Recipe is a flavorful and easy recipe, which is made with smoked sausage and fresh shrimp. It’s the perfect weeknight dinner, ready in about 45 minutes.
Paula Deen Jambalaya Recipe Ingredients
- 2 1/2 cups water
- 1 (14-oz) can diced tomatoes, undrained
- 1 (8-oz) can tomato sauce
- 1/2 lb smoked sausage, fully cooked, cut into 1/4-inch slices
- 1/2 to 3/4 lb medium fresh shrimp, peeled and deveined
- 1 cup long grain rice
- 3 tablespoons dried minced onion
- 1 tablespoon dried parsley flakes
- 1 tablespoon beef bouillon granules
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 bay leaf
How To Make Paula Deen Jambalaya Recipe
- Combine Ingredients: In a large Dutch oven or heavy-bottomed pot, combine the water, diced tomatoes, tomato sauce, smoked sausage, uncooked rice, and all the dried seasonings (minced onion through bay leaf).
- Simmer the Base: Stir all the ingredients together and bring the mixture to a boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover the pot securely, and let it simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add Shrimp and Serve: Stir in the peeled and deveined shrimp. Place the cover back on the pot and continue to cook for an additional 5 to 7 minutes, just until the shrimp are pink, firm, and opaque. Remove the bay leaf before serving immediately.
Recipe Tips
- What’s the best sausage for jambalaya? Andouille sausage is the traditional choice for its smoky and spicy flavor, but any good-quality smoked sausage, like kielbasa, will work wonderfully in this recipe.
- How can I keep the rice from getting mushy? The key is to use long-grain white rice, which holds its shape well. Also, resist the urge to stir the jambalaya while it’s simmering, as this can break down the rice and make it sticky.
- Can I add chicken to this jambalaya? Absolutely. For a classic chicken and sausage jambalaya, add 1/2 lb of cooked, cubed chicken breast or thigh meat at the same time you add the sausage.
- How can I adjust the spice level? This recipe has a mild-to-medium heat. For a spicier jambalaya, increase the cayenne pepper to 1/2 teaspoon or add a few dashes of your favorite hot sauce. For a milder version, omit the cayenne pepper entirely.
What To Serve With Jambalaya
This one-pot meal is hearty enough to stand on its own, but it’s traditionally served with a simple side.
- Fluffy, buttery cornbread
- A simple green salad with a light vinaigrette
- Sautéed collard greens or green beans
How To Store Jambalaya
- Refrigerate: Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze jambalaya, but be aware that the texture of the rice and shrimp may change slightly upon reheating. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Jambalaya Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 55g
- Protein: 25g
- Fat: 18g
- Saturated Fat: 7g
- Sodium: 1200mg
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The main difference is tomatoes. Creole jambalaya, which originates from New Orleans, includes tomatoes, giving it a red hue (like this recipe). Cajun jambalaya, from the rural parts of Louisiana, typically does not include tomatoes and has a brown color.
You can, but you will need to adjust the cooking time and liquid. Brown rice generally requires more water (about 1/2 cup extra) and a longer simmering time (around 40-45 minutes) before you add the shrimp.
A Dutch oven is ideal because it holds heat evenly, but any large, heavy-bottomed pot or stockpot with a tight-fitting lid will work just fine for this recipe.
Try More Recipes:
- Paula Deen Chicken Spaghetti Recipe
- Paula Deen Chicken Fried Pork Chops Recipe
- Paula Deen Chicken Bog Recipe
Paula Deen Jambalaya Recipe
Description
A hearty and flavorful one-pot Creole jambalaya packed with smoked sausage, tender shrimp, and a rich tomato broth.
Ingredients
Instructions
- Combine water, tomatoes, sauce, sausage, rice, and all seasonings in a Dutch oven.
- Bring the entire mixture to a rolling boil over medium-high heat.
- Reduce heat to low, cover the pot, and let it simmer for 20 minutes until rice is tender.
- Stir in the fresh shrimp, then cover the pot again.
- Cook for 5-7 more minutes, just until the shrimp are pink and fully cooked.
- Remove the bay leaf and serve the jambalaya hot.
Notes
- For the best texture, use long-grain white rice and avoid stirring while it simmers.
- Andouille is the traditional sausage choice, but any smoked sausage works well.
- Do not overcook the shrimp; remove the pot from the heat as soon as they turn pink and opaque.
- This recipe is a Creole-style jambalaya because it contains tomatoes.
