Creole jambalaya

Total Time
1 hr 5 min
15 min
50 min
This traditional jambalaya starts with the “holy trinity” of New Orleans cooking: bell pepper, onion, and celery. It’s a dish that Louisiana cooks created long ago to make an inexpensive meal that’s filling and delicious. And it still is!


Canola oil

1 tsp

Cooked chicken sausage(s)

½ pound(s), andouille variety, quartered lengthwise and sliced

Orange bell pepper

2 medium

Uncooked onion(s)

1 medium, sliced

Uncooked celery

2 rib(s), medium, sliced


1 large clove(s), minced

Uncooked white rice

1 cup(s)

Canned chicken broth

3 cup(s)

Canned diced tomatoes

14½ oz, drained

Dried thyme

2 tsp

Table salt

¼ tsp

Cayenne pepper

¼ tsp

Black pepper

¼ tsp

Bay leaf

1 leaf/leaves

Uncooked shrimp

½ pound(s), peeled and deveined

Fresh parsley

2 Tbsp, chopped


  1. 1 Heat oil in large nonstick skillet over medium heat. Add sausage and cook, stirring occasionally, until sausage is browned, about 8 minutes. Add bell peppers, onion, celery, and garlic; cook, stirring occasionally, until vegetables are softened, about 10 minutes.
  2. 2 Stir in rice, broth, tomatoes, thyme, salt, cayenne, black pepper, and bay leaf; bring to boil. Reduce heat and simmer, covered, 25 minutes.
  3. 3 Stir in shrimp. Cook, covered, until shrimp are just opaque in center and rice is tender, about 5 minutes longer. Remove bay leaf and sprinkle with parsley.