Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 8

Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.

Julia Rutland
Recipe by Coastal Living March 2011

Gallery

Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.

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  • Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.

  • Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.

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