This from-scratch Smoked Creole Jambalaya is made with a mix of warm, earthy spices, giving it a rich and complex flavor. It is packed with smoked andouille sausage, delicious shrimp, and an assortment of fresh veggies. This hearty Creole dish is comfort food at its best!

This recipe calls for andouille sausage, a smoked pork sausage popular in Cajun and Creole cooking. If you can’t find it in your area, substitute with hot Italian sausage or smoked kielbasa.

What is Jambalaya?

Jambalaya is an American Cajun and Creole dish influenced by African, French, and Spanish culinary traditions. This rice dish includes warm spices, vegetables (or the “holy trinity; onions, bell peppers, and celery), rice, andouille sausage, chicken, and shellfish. Jambalaya is similar to other Louisiana favorites like gumbo and etouffee. This one-pot meal varies from chef to chef, but the flavor is usually deep, earthy, and comforting.

Jambalaya Ingredients

• Extra-large shrimp
• Andouille sausage (which can be smoked for extra flavor)
• Brown rice, long-grain (or long-grain rice of choice)
• Low-sodium seafood or chicken broth
• Green bell pepper (sub with red)
• Mushrooms
• Celery stalks
• Green onions
• Garlic (sub with 1/8 of a teaspoon of garlic powder per 1 clove of garlic)
• Diced tomato
• Butter
• Smoked paprika
• Powdered cumin
• Cajun or Creole seasoning (We recommend Tony Chacheres Creole seasoning for this Jambalaya recipe)
• Hot sauce
• Salt and black pepper

Making Smoked Creole Jambalaya

• Preheat your pellet grill to 350°F. Use apple, cherry, or maple wood pellets for this recipe.
• Smoke the andouille sausage for 30 minutes. This step is optional.
• Place a large cast-iron skillet or Dutch oven on the pellet grill.
• Melt butter in the pot.
• Saute veg until they are softened, about 3-4 minutes, then cook garlic for 30 seconds.
• Add sliced smoked sausage and shrimp. Cook for 2 minutes.
• Add the brown rice to the Dutch oven and toast it lightly for 1-2 minutes, stirring frequently.
• Next, add the remaining ingredients except green onions, including chicken or seafood broth, diced tomatoes (with their juice), smoked paprika, cumin, and Cajun or Creole seasoning, salt, black pepper, and hot sauce. Stir well to combine.
• Bring the rice mixture to a simmer.
• Add green onions.
• Place the lid on the Dutch oven and let the rice cook for about 45-50 minutes, or until the liquid has absorbed and the rice is tender. Taste and adjust seasonings as needed.
• Serve smoked jambalaya hot, garnished with extra green onions.

Serving and Storing Leftovers

• Once cooked, remove the pot from the heat. Spoon out your desired amount and garnish with sliced green onion.
• Store leftover Creole jambalaya in an airtight container in the refrigerator for up to 3 days after preparation. Reheat well before serving.

More recipes to try!

• Easy Creole Turkey Rub
• Cajun Pork Riblets
• Voodoo Spice
• Louisiana BBQ Shrimp

Print

Smoked Creole Jambalaya

A popular Creole rice dish made with Andouille sausage and shrimp. Sometimes chicken is also added, but this recipe does not call for it. This recipe makes a great barbecue side dish or simply eaten on its own as the main course.

Course Main Dish, Side Dish

Cuisine American Food

Keyword jambalaya, jambalaya recipe

Prep Time 20 minutes minutes

Cook Time 46 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 4 servings

Calories 554kcal

Author Sabrina Baksh

Ingredients

• 1 pound shrimp extra-large, peeled and deveined
• 4-5 Andouille sausage
• 1 cup brown rice long grain
• 3 cups chicken or seafood broth low sodium
• 1 bell pepper seeded and diced
• 6 mushrooms white variety, chopped
• 3 ribs of celery medium sized, finely sliced
• 2-3 garlic cloves, minced
• 3 green onions thinly sliced
• 1/2 cup diced tomato
• 2 1/2 tablespoons butter unsalted
• 2 teaspoons Creole seasoning (Tony Chacheres recommended)
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons powdered cumin
• 2 teaspoons hot sauce (adjust amount to your liking)
• 1 teaspoon salt (increase amount if needed)
• 1/2 teaspoon black pepper

Instructions

• Preheat your pellet grill to 350°F. Use apple, cherry, or maple wood pellets for this recipe.
• If you want extra smoky sausage, place the whole Andouille sausage on the grill and smoke for about 30 minutes.
• Place a large cast-iron Dutch oven on the pellet grill. Let it heat up well, then add butter.
• Next, add the bell pepper, mushrooms, and celery. Sauté until the vegetables are softened, about 3-4 minutes. Add garlic, and cook for 30 seconds or until fragrant.
• Slice the Andouille sausage, add it to the Dutch oven with the shrimp and cook for 2 minutes.
• Add the brown rice to the Dutch oven and toast it lightly for 1-2 minutes, stirring frequently.
• Next, add the chicken or seafood broth, diced tomatoes (with their juice), smoked paprika, cumin, and Cajun or Creole seasoning, salt, black pepper, and hot sauce. Stir well to combine.
• Bring the rice mixture to a simmer. Add green onions.
• Place the lid on the Dutch oven and let the rice cook for about 45-50 minutes, or until the liquid has absorbed and the rice is tender.
• Serve the jambalaya hot, garnished with extra green onions.

Nutrition

Calories: 554kcal | Carbohydrates: 43g | Protein: 43g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 2774mg | Potassium: 862mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1984IU | Vitamin C: 62mg | Calcium: 237mg | Iron: 6mg

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