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close up of jambalaya in a dutch oven
Kyrie | Healthfully Rooted Home

Dutch Oven Jambalaya with Homemade Creole Seasoning

5 from 1 vote
This dutch oven jambalaya is perfect as a make-ahead meal, or a meal to feed a crowd! It's easy and just uses a single dutch oven. The creole seasoning is a blend of Cajun-inspired spices to give that delicious kick.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 6 servings
Course: dinner
Cuisine: American
Calories: 574
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb chicken sausage
  • 1 lb raw shrimp peeled and deveined
  • 2 cups jasmine brown rice soaked
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3 stalks celery sliced
  • 3 cups bone broth
  • 6 cloves minced garlic
  • 2 tbs olive oil
  • 16 oz jar of crushed or diced tomatoes
  • 1 jar tomato paste
  • cream cheese to taste (optional)
Homemade Creole Seasoning
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tbs smoked paprika
  • 1/2 tbs dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Equipment

  • Dutch oven
  • wooden spoon
  • Cutting board
  • Large bowl

Method
 

Homemade Creole Seasoning
  1. Mix all the ingredients together in a small bowl and set aside.
Dutch Oven Jambalaya
  1. (night before) Place your rice in a bowl and pour filtered water over top (enough to cover rice) and let soak overnight (or at least 6 hours).
  2. (night of) Pour your rice through a mesh strainer to remove the water and set rice aside.
  3. Slice the sausage into about 1/2 inch rounds.
  4. Dice all the veggies.
  5. Add olive oil to your dutch oven and heat over medium heat.
  6. Add sausage to dutch oven and sauté until just browned (about 5 minutes).
  7. Add your veggies, minced garlic and half of the creole seasoning. Stir to combine and saute until veggies have slightly softened (about 5 minutes).
  8. Then, add shrimp and cook until pink mixing well until combined (about 3 minutes).
  9. Transfer the meat and veggies from the dutch oven to a large bowl and set aside.
  10. Add chicken stock to dutch oven with rice and bring to a boil.
  11. Add tomatoes and tomato paste, stir and cover for about 15 minutes. Turn the heat off and let sit for another 15 minutes (with the lid on).  
  12. Remove the lid from the dutch oven and add the remaining creole seasoining stirring to combine.
  13. Add in the veggies and meat mixture and stir.
  14. Cover the dutch oven with a lid and reduce heat to low. Allow jambalaya to simmer and reduce (about 15 minutes).
  15. Top with a dollop of cream cheese.

Video

Notes

Notes about homemade creole seasoning blend

  • If this is too spicy, reduce the amount of cayenne pepper
  • To store the creole seasoning blend, just pour into a spice jar, or an airtight bag or container and store in a dark cupboard.

Notes about jambalaya recipe

  • If you don't want to make your own creole seasoning, just use 4 tbs of store-bought Cajun spice.
  • It's important to soak your rice whether for jambalaya or something else. If you can't soak your rice overnight, try for at least 6 hours. And if you can't do 6 hours, soak in hot water for about 10 minutes then dump that water.

how to freeze jambalaya

To freeze your jambalaya, let it cool inside the dutch oven. Then, place it in a glass container with an airtight lid in the freezer for up to 3 months. Or place it in plastic freezer bags and lay flat in the freezer for up to 3 months.

how To reheat jambalaya from frozen

To reheat your frozen jambalaya place it in your dutch oven over low-medium heat with a little water until heated through. You could also place it in a microwave-safe dish and heat it in the microwave until heated through.
NOTE: if you're using the microwave method to reheat your food, make sure to cover with a damp towel and place a glass of water in the microwave as you're heating it up so the jambalaya doesn't dry out.