Smoky Creole Jambalaya
Shawhan Farms
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Shawhan Farms
This Smoky Creole Jambalaya isn’t just a great meal—it’s one of our team’s favorite ways to use Shawhan Farms Smoky Creole Rub. We love how it simplifies seasoning while delivering bold, smoky depth in every bite. Whether it’s a quick weeknight dinner or a dish to impress, this jambalaya always hits the spot.
Give it a try, and let us know how you make it your own!
Ingredients
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2 tbsp olive oil
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1 lb Andouille sausage, sliced
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1 lb shrimp, peeled and deveined
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1 ½ cups long-grain white rice
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1 large onion, diced
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1 green bell pepper, diced
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2 celery stalks, diced
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1 (14.5 oz) can diced tomatoes (with juice)
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3 cups chicken broth (for a 2:1 liquid-to-rice ratio)
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2 tbsp Shawhan Farms Smoky Creole Rub
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½ tsp cayenne pepper (optional, for extra heat)
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1 bay leaf
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½ tsp black pepper
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2 green onions, sliced (for garnish)
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Fresh parsley, chopped (for garnish)
Directions
Sauté the Sausage & Aromatics
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat.
Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
In the same pot, add the remaining 1 tbsp olive oil, then sauté the onion, bell pepper, and celery for about 3–4 minutes until softened.
Toast the Rice
Stir in the rice and cook for 1–2 minutes, stirring frequently, until it turns slightly golden and gives off a nutty aroma.
Build the Flavor
Stir in the diced tomatoes (with juice), Shawhan Farms Smoky Creole Rub, cayenne (if using), bay leaf, and black pepper. Mix well.
Cook the Rice
Pour in the chicken broth and stir everything together.
Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and has absorbed the liquid.
Add the Shrimp
Once the rice is cooked, gently fold in the shrimp, cover, and let steam for 3–5 minutes until pink and opaque.
Finish & Serve
Remove the bay leaf, then fluff the jambalaya with a fork.
Garnish with green onions and fresh parsley.
Serve hot and enjoy!
Recipe Note
Want to make dinnertime even faster? Here’s how to get this meal on the table with even less effort:
Prep the Holy Trinity in Advance – Chop your onions, bell peppers, and celery ahead of time and store them in the freezer. That way, you can just grab what you need and toss them straight into the pan—no chopping required!
Customize to Taste – This jambalaya is super flexible. No shrimp? No problem! You can swap in pre-cooked chicken, extra sausage, or whatever protein you have on hand.
Make it a One-Pot Meal for Any Occasion – Whether you’re feeding a crowd or just making an easy weeknight dinner, this dish is endlessly adaptable. Add extra veggies, spice it up with more cayenne, or keep it mild—the choice is yours!