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 andouille sausage, shrimp, long grain rice 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
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.
