Traditional Creole Jambalaya* Recipe

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add diced onion, bell pepper, and celery, and sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.

Add Rice and Liquids

Stir in the long grain rice, diced tomatoes, vegetable or chicken broth, Creole seasoning, bay leaves, salt, and black pepper. Bring the mixture to a boil.

Add Protein (if using)

If you're using smoked sausage, shredded chicken, or shrimp, add them to the pot. Stir to combine.

Simmer

Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice is tender and has absorbed the liquid. Stir occasionally to prevent sticking.

Rest and Serve

Once cooked, remove the pot from heat. Let it rest for 5 minutes before serving. Fluff the jambalaya with a fork and remove bay leaves before serving.