Johnson's Creole Jambalaya
A hearty one-pot dish with smoky andouille sausage, shrimp, and a medley of vegetables in a rich, spiced tomato-based sauce. This creole-inspired seafood ready in about 60 minutes pairs (peeled and deveined) shrimp, (uncooked) long grain rice, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (sliced into 1/2-inch rounds) andouille sausage
- 1 lb (peeled and deveined) shrimp
- 2 cups (uncooked) long grain rice
- 3 tbsp tomato paste
- 2 (diced) bell peppers
- 1 (diced) onion
- 2 stalks (diced) celery
- 4 cloves (minced) garlic
- 2 (crushed) bay leaves
- 4 cups vegetable broth
Instructions
- Step 1: In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add sausage and cook for 5-7 minutes until browned. Remove and set aside.
- Step 2: Add onion, celery, and bell peppers to the pot. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant. Add tomato paste and cook for 2 minutes until caramelized.
- Step 3: Pour in vegetable broth, add bay leaves, and bring to a boil. Reduce heat, add rice, and stir until coated. Simmer for 15 minutes.
- Step 4: Add sausage and shrimp to the pot. Cook for 8-10 minutes until shrimp are pink and opaque. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Simmer for 5 minutes longer until rice is tender and liquid is absorbed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Creole Jambalaya take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Johnson's Creole Jambalaya?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (peeled and deveined) shrimp from drying out.
Can I substitute ingredients in Johnson's Creole Jambalaya?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Johnson's Creole Jambalaya for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Johnson's Creole Jambalaya?
Creole seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 45-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
