This post is sponsored by my friends at Red Gold Tomatoes, but all opinions expressed are my own – just as always. Thanks for supporting the brands that support me and my family.
When Mardi Gras season rolls around, my tastebuds start craving the bold, spicy flavors of New Orleans. From gumbo and étouffée to beignets and jambalaya, my mouth just sets to watering thinking about the Cajun and Creole flavors from one of my favorite places.
But seeing as how Mardi Gras will be a bit different this year, I figured I might as well make the best of the situation and turn out some delicious jambalaya right from my own kitchen. And while some other NOLA cuisine can take a little time and effort, jambalaya is actually one of those things that’s relatively easy. In fact, this quick and easy version can go from prep to table in about 35 minutes – and it all cooks in one-pot!
The version I’m sharing today is often referred to as red or Creole jambalaya. It’s actually my favorite version. So what makes it Creole? Well, I certainly don’t claim to be an expert in the food-ways of Louisiana, but I’m told by a few natives that the best way to distinguish Creole food from Cajun food is by the use of tomatoes. Creole food frequently calls for tomatoes whereas Cajun food doesn’t.
Now, I’m sure this is an overgeneralization of sorts, but being that the food and culture of that region is so rich and diverse, I suppose we have to start somewhere… and this is as good of a place as any.
For me, I really love using Red Gold Tomatoes in my dishes. Red Gold Tomatoes are steam packed fresh to preserve the true tomato flavors, so there’s no “canned” taste you can find with some other brands.
Their tomatoes are picked when they are absolutely vine-ripe-red, eliminating the need to add artificial flavors, colors or preservatives. And I feel good when I buy Red Gold because they’re sustainably grown on over 40 Midwest family farms.
When it comes to the sausage, I like to use a cajun or andouille sausage for a more authentic flavor. That being said, it’s not always super easy to find. In addition, cajun sausage can be a bit spicy. So if heat isn’t your thing, or if you just can’t find any, another smoked sausage will do.
The other thing of note in this recipe is my use of parboiled or converted rice. This is rice that is par-cooked with the husk on. Cooking it with the husk on forces some of the nutrients from the husk into the grain that would ordinarily be lost when the husk is removed. More importantly, when rice is parboiled, it removes a lot of the starch from the outside of the rice. As a result, when it’s added to recipes and cooked through, you’ll end up with less starch in the dish. That means the end product will be more like individual grains of rice rather than a sticky mush that sometimes results from using regular rice in a dish like this.
Looking for Red Gold Tomatoes products near you? Use this super easy product finder to find their tomatoey goodness close by!
One-Pot Sausage and Shrimp Jambalaya
- 2 tablespoons vegetable or olive oil
- 1 pound cajun or andouille sausage, sliced into 1/4-inch rounds
- 1 large onion, diced
- 1 large bell pepper, seeded and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15-ounce) can Red Gold Crushed Tomatoes
- 1 (14.5-ounce) can Red Gold Diced Tomatoes
- 1 teaspoon Creole seasoning (or more)
- 2 cups parboiled or converted rice
- sliced green onions for garnish, optional
- 1 pound large shimp, peeled and deveined
- Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.
- Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender - about 5 minutes. Add the garlic and cook for about 1 minute.
- Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.