Creole Jambalaya


The main difference between Cajun and Creole Jambalaya is the addition of tomato sauce and fresh tomatoes. Since tomatoes are American in origin, they did not play a role in international cuisine until the discovery of this country. It was the innovative Creoles who elected to give this paella-like dish a touch of class with the addition of vine-ripe Creole tomatoes.


  • ¼ pound butter
  • 1 lb andouille sausage, sliced
  • 1 lb ham, diced
  • 1½ cups onions, chopped
  • 1½ cups celery, chopped
  • 1 cup red bell pepper, diced
  • 1½ tbsp garlic, chopped
  • 3 cups Uncle Ben’s rice, raw
  • 2 cups cooked chicken, diced
  • 5 cups chicken stock
  • 1 8-ounce can tomato sauce
  • 1 Creole tomato, diced
  • 1 bay leaf
  • ½ tsp thyme
  • ¼ tsp cumin
  • 1 tbsp basil
  • salt and pepper to taste
  • 2 lbs 50-count shrimp, peeled
  • 1 cup sliced green onions

In a large Dutch oven, melt butter over medium-high heat. Add andouille and ham and continue to cook until lightly caramelized on the bottom of the pot, 10-15 minutes. Add onions, celery, bell pepper and garlic. Continue to sauté until vegetables are wilted, 3-5 minutes. Stir in rice and chicken, blending well into the vegetable mixture. Add chicken stock, tomato sauce, tomatoes and spices. Bring mixture to a rolling boil, reduce to simmer and cook on low heat, covered, for 30 minutes. Take care that heat is low enough to prevent scorching. Add shrimp and green onions, stirring well into the mixture, cover and cook 10 additional minutes or until shrimp are done. Serve as a main course or as a stuffing for chicken or seafood.

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