This is our favorite jambalaya recipe and does not require a box mix! You most likely have a lot of the seasonings for the cajun/creole seasoning and I’ve listed the recipe for that as well below.
Ingredients for jambalaya:
- 1 package polish kielbasa
- 1/2 lb or 1 lb of shrimp (you can use cooked or uncooked shrimp)
- 1 large yellow onion – quartered or diced
- 1 TBSP minced garlic
- 1 1/2 cups uncooked rice (jasmine or brown – your choice)
- 2 cups broth (I used vegetable)
- 30 ounces diced tomatoes
- 1-6oz. tomato paste
- 3 TBSP cajun or creole seasoning store bought or homemade
- 1 large boneless chicken breast (optional – not pictured/used)
- 3 bell peppers (optional – not pictured/used)
- 2-3 jalapenos (optional – not pictured/used)
Ingredients for creole seasoning – use an empty spice container to make this and add label:
- 2 TBSP onion powder
- 2 TBSP garlic powder
- 2 TBSP dried oregano
- 2 TBSP dried basil
- 1 TBSP dried thyme (I didn’t have any so this was left out and also not pictured)
- 1 TBSP black pepper
- 1 TBSP white pepper
- 5 TBSP paprika
- 3 TBSP salt
Combine all of the above into an empty spice container, put lid back on and shake to mix all together.
Directions for Jambalaya:
- No matter if you are using jasmine rice or brown rice, get that started first. We use a rice cooker and for every cup of rice, we add 1 1/2 cups of water. For this one, we did 2 cups of rice to 3 cups of water – however, we didn’t use all of the cooked rice. It was more about 3 cups worth, if that.
- Cut the onions how you prefer – we like them quartered, but you can dice them. Add to a pot on the stove. Do not start just yet.
- Cut the polish kielbasa how you prefer – we will cut it in half to make half moon pieces. Add to the pot on the stove with the onions. Add minced garlic and turn on medium – high heat.
- Once the kielbasa is browned and onions are cooked, turn to medium heat and add the broth, tomatoes, tomato paste, creole/cajun seasoning and any other ingredients you choose to add in.
- Add the rice at this point. If you don’t want much rice, don’t put the full amount of cooked rice into the pot. If you do, add all the rice and stir. Cook on medium heat for about 15 minutes.
- If you are adding shrimp that has already been cooked, go ahead and add it in and stir. If you are adding shrimp that has not been cooked, cook that in a separate pan and then add in right before serving. This way the shrimp won’t be too tough.
- Add more creole/cajun seasoning if needed.
We love having this with crescent rolls with cheese inside – corn or green beans go great as well!
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