There are two main types of Jambalaya in Louisiana. One is a red jambalaya, often referred to as “Creole Jambalaya” and has tomatoes in it. The other does not use tomatoes and is often referred to as “Cajun Jambalaya”. This recipe is for Creole Jambalaya and is the type you would get if you ordered it at Acme Oyster House or Mother’s in the French Quarter in New Orleans. This recipe has a little twist to the traditional recipe you may find in South Louisiana, but everything is better when cooked over Fogo Premium Lump on your grill!
Difficulty Level: ⅖
Makes: 6 servings
Cook Time: 1 hour
The Go-To bag for every occasion. Consistent 2-4 inch size pieces.
- FOGO Premium Charcoal, the first ingredient. Light with FOGOstarters
- ¾ cup chopped onion
- ½ cup chopped celery
- ¼ cup chopped green pepper
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup cubed tasso (or cubed and cooked ham)
- 1 can (28 ounces) diced tomatoes, undrained
- Try to find “diced” because these are chunks of tomato in tomato juice whereas “crushed” tomatoes are usually a mix of diced tomatoes and tomato puree. “Stewed” tomatoes are crushed then cooked with seasonings and usually sugar is added.
- 12 oz beef broth
- 1 cup uncooked long grain white rice
- 1 cup of water
- 2 bay leaves
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- ½ teaspoon chili powder
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper (optional for more heat)
- 12 oz andouille sausage
- 1 ½ pounds uncooked shrimp, peeled and deveined. 21/25 Count
- 1 tablespoon fresh parsley, minced
- Green onion, garnish
- French Bread, as a side. Refer to Grilled Garlic Bread recipe below for a great side for this dish.
- Using the black bag of FOGO Premium Lump Charcoal, fill your firebox with charcoal and light it using two FOGOstarters. Set up your grill for indirect heat at about 350 degrees. Add a chunk of a mild fruit wood to the charcoal if you want some smoke flavor. This will be more than enough smoke and will not overpower the dish because we are covering the pot when we add the rice. Rice and liquid will soak up smoke if not covered, do be sure to add the cover when you add the rice. Place the dutch oven, uncovered, on the grill and let it preheat.
- Slice the sausage into ½” pieces and set aside.
- Wipe the Dutch oven clean with a paper towel to clear any ash that may have dropped in the pot while preheating. Brown the sausage in the pot and remove it once both sides are browned.
- Saute the Holy Trinity (as it is known in South Louisiana) onion, celery, and green pepper in the same pot with butter until tender. Using a wooden spoon to stir the vegetables, scrape off some of the brown remnants of the sausage. This will add some color to the dish. Add the tasso to the pot and stir. Let this cook for a few minutes. Add garlic and let it cook for about 1 minute. Do not let the garlic turn brown and fry, as that will give a very bitter taste to the dish.
- Make a small well in the middle of the pan and add the chili powder, dried thyme, and pepper. Let the spices bloom for a few minutes, then stir them in. Add the diced tomatoes, beef broth, 1 cup rice, 1 cup water, 2 bay leaves, and sugar.
- Close down the vents a little to lower the heat, cover the pot and simmer until rice is tender about 25 minutes.
- Add shrimp, browned sausage, and parsley; simmer, uncovered, for 7-10 minutes or until shrimp turn pink and sausage is warmed through. Remove bay leaves before serving.
Enjoy this hot off the grill with some french bread or a loaf of white bread. Serve with hot sauce on the side so people can add some spice if the spice from the andouille and chili powder was not enough. The optional cayenne pepper will bring another level of spice to the dish also. Garnish with some green onion.
Son of a gun, we’ll have big fun on the bayou!
Grill up some garlic bread as a great side to this jambalaya!
Take your culinary expertise to the next level and impress your guests by buying raw shrimp, boiling them in water, and using that water as shrimp stock for the dish. These cooked shrimp can be stirred into the dish at the end or used as an appetizer with some shrimp cocktail sauce.