The Original & Best Jambalaya Recipe

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This meal is in our family’s top 5 favorite meals to eat. I will be honest and tell you that the time you put into making this meal will be well worth the payout of how delicious and filling this recipe is.

In our home, we add extra andouille sausage and shrimp for a meatier jambalaya. Please feel free to do the same.

This is hands down the best jambalaya recipe you will find. The recipe is set to a milder taste and instructions are provided on how to add more spice. The best part about this recipe is that the freezer instructions are included! Click to read and plan this meal.

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For extra spice, add more creole season 1/2 teaspoon at a time to taste. Be wise and careful about adding too much spice. You will want to consider everyone who is eating this meal with you.

This recipe is set for a more mild taste. As a tip, consider making this recipe as instructed for those who enjoy the mild taste. After serving everyone, add small increments of creole seasoning and stir into your bowl until you reach the desired spice for you.

The following recipe can be found in Micah Klug’s cookbook, “50 Freezer Meals: Easy Dinners for the Busy Family.” For more delicious recipes like this, and to learn more about Micah’s cookbook, please click HERE.

Please continue to read if you would like the step-by-step instructions and guide. Otherwise please feel free to scroll down to the bottom of the page for the main recipe. Also included at the bottom of the page is the freezer instructions for this recipe.

Happy cooking!

The Original & Best Jambalaya Recipe

Ingredients Needed:

  • 2 Tablespoons canola oil
  • 1 pound andouille sausage, sliced
  • 2 sweet onions, diced
  • 1 cup celery, diced
  • 1 large red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons creole seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 14.5-ounce cans diced tomatoes and green chilies, drained
  • 3 cups chicken broth
  • 2 cups uncooked long-grain rice
  • 1 pound peeled raw shrimp, deveined

Instructions:

Cook the canola oil over medium-high heat in a large pot and add sausage. Stir constantly and cook sausage until they are browned (about 5 minutes).

Remove the sausage and set them aside in a separate bowl.

Dice the onion, celery, and red bell pepper.

Add veggies with the garlic cloves, bay leaf, creole seasoning, dried thyme, and dried oregano to the oiled pan.

Saute for 5 minutes or until vegetables are tender.

Stir in tomatoes, chicken broth, and uncooked long-grain rice.

Return the sausage to the pot. Stir together and mix well.

Bring to a boil over high heat. Cover and reduce the heat to medium. Simmer.

Stir occasionally and allow the jambalaya to cook for about 20 minutes or until the rice is tender. Stir in shrimp and cook (place cover on the pot again) for an additional 5 minutes, or until the shrimp turns pink.

Eat and enjoy.

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The Original & Best Jambalaya Recipe | This is hands down the best jambalaya recipe you will find. The recipe is set to a milder taste and instructions are provided on how to add more spice. The best part about this recipe is that the freezer instructions are included! Click to read and plan this meal. | Home Faith Family
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The Original & Best Jambalaya Recipe
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Servings: 8 people
Ingredients
  • 2 Tbsp canola oil
  • 1 pound andouille sausage
  • 2 sweet onions diced
  • 1 cup celery diced
  • 1 large red bell pepper diced
  • 4 garlic cloves minced
  • 1 bay leaf
  • 2 tsp creole seasoning
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 14.5-ounce cans diced tomatoes with green chilies drained
  • 3 cups chicken broth
  • 2 cups uncooked long-grain rice
  • 1 pound peeled raw shrimp deveined
Instructions
  1. Cook the canola oil over medium-high heat in a large pot and add sausage. Stir constantly and cook sausage until they are browned (about 5 minutes).
  2. Remove the sausage and set them aside in a separate bowl.
  3. Add diced onion, celery, red bell pepper, garlic cloves, bay leaf, creole seasoning, dried thyme, and dried oregano to the oiled pan.
  4. Saute for 5 minutes or until vegetables are tender.
  5. Stir in tomatoes, chicken broth, and uncooked long-grain rice. Return the sausage to the pot. Stir together and mix well.
  6. Bring to a boil over high heat. Cover and reduce the heat to medium. Simmer.
  7. Stir occasionally and allow the jambalaya to cook for about 20 minutes or until the rice is tender.
  8. Stir in shrimp and cook (place cover on the pot again) for an additional 5 minutes, or until the shrimp turns pink.
To Freeze:
  1. Write the expiration date (4 months from date), baking instructions, and name of this recipe on a sheet of aluminum foil.
  2. Prepare and cook the meal as directed above.
  3. Place the finished meal in a disposable casserole-sized cookware and allow the meal to cool to room temperature.
  4. Cover and seal tighly with two layers of aluminum foil and place in the freezer.
  5. This meal can be safely frozen for up to 4 months.
For A Freezer Meal:
  1. The night prior to cooking, remove the meal from the freezer and allow to thaw in the refrigerator.
  2. After the ingredients have thawed, bake in the oven at 350F for 20 minutes or until the center is heated through.
  3. Eat and enjoy.

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