Dutch Oven Jambalaya with Homemade Creole Seasoning
This dutch oven jambalaya is perfect as a make-ahead meal, or a meal to feed a crowd! It's easy and just uses a single dutch oven. The creole seasoning is a blend of Cajun-inspired spices to give that delicious kick.
Equipment
- Dutch oven
- wooden spoon
- Cutting board
- Large bowl
Ingredients
- 1 lb chicken sausage
- 1 lb raw shrimp peeled and deveined
- 2 cups jasmine brown rice soaked
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 stalks celery sliced
- 3 cups bone broth
- 6 cloves minced garlic
- 2 tbs olive oil
- 16 oz jar of crushed or diced tomatoes
- 1 jar tomato paste
- cream cheese to taste (optional)
Homemade Creole Seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbs smoked paprika
- 1/2 tbs dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp cayenne pepper
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
Homemade Creole Seasoning
- Mix all the ingredients together in a small bowl and set aside.
Dutch Oven Jambalaya
- (night before) Place your rice in a bowl and pour filtered water over top (enough to cover rice) and let soak overnight (or at least 6 hours).
- (night of) Pour your rice through a mesh strainer to remove the water and set rice aside.
- Slice the sausage into about 1/2 inch rounds.
- Dice all the veggies.
- Add olive oil to your dutch oven and heat over medium heat.
- Add sausage to dutch oven and sauté until just browned (about 5 minutes).
- Add your veggies, minced garlic and half of the creole seasoning. Stir to combine and saute until veggies have slightly softened (about 5 minutes).
- Then, add shrimp and cook until pink mixing well until combined (about 3 minutes).
- Transfer the meat and veggies from the dutch oven to a large bowl and set aside.
- Add chicken stock to dutch oven with rice and bring to a boil.
- Add tomatoes and tomato paste, stir and cover for about 15 minutes. Turn the heat off and let sit for another 15 minutes (with the lid on).
- Remove the lid from the dutch oven and add the remaining creole seasoining stirring to combine.
- Add in the veggies and meat mixture and stir.
- Cover the dutch oven with a lid and reduce heat to low. Allow jambalaya to simmer and reduce (about 15 minutes).
- Top with a dollop of cream cheese.
Video
Notes
Notes about homemade creole seasoning blend
- If this is too spicy, reduce the amount of cayenne pepper
- To store the creole seasoning blend, just pour into a spice jar, or an airtight bag or container and store in a dark cupboard.
Notes about jambalaya recipe
- If you don't want to make your own creole seasoning, just use 4 tbs of store-bought Cajun spice.
- It's important to soak your rice whether for jambalaya or something else. If you can't soak your rice overnight, try for at least 6 hours. And if you can't do 6 hours, soak in hot water for about 10 minutes then dump that water.
