Creole Jambalaya…a real one pot wonder

Creole Jambalaya

Although Creole and Cajun food is not really big in Australia, I have wonderful memories of our time in New Orleans where I dragged my husband from one food mecca to another for soft shell crab at Paul Prudhomme’s, beignets at Cafe du Monde, prawn po boys at a local diner and the famous muffuletta sandwich from the Central Grocery that was eaten on route to the airport.

When I cook Creole-style at home, one of my favourite one pot dishes is Jambalaya, the Creole/Cajun rice dish that is almost like a cross between paella and risotto. This is a recipe that I developed over 20 years ago now and it is rich with pork sausage, prawns and has a delicious smokiness from the bacon and  smoked paprika. In our book, it beats paella hands down in the flavour stakes!

Creole Jambalaya
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 2 tablespoons olive oil
  2. 300g pork sausages, sliced
  3. 1 onion, cut into fine wedges
  4. 2 cloves garlic, crushed
  5. 4 rashers bacon, sliced
  6. 1 red capsicum, finely diced
  7. 1 cup long grain rice
  8. 1 teaspoon smoked paprika
  9. 1 teaspoon thyme leaves
  10. ½ cup dry white wine
  11. 440g can peeled tomatoes
  12. 1 tablespoon tomato ketchup
  13. 2-3 drops Tabasco sauce
  14. 1 1/2 cups hot chicken stock
  15. 300g green prawn cutlets, deveined
  16. 2 tablespoons Continental parsley, chopped
  1. Heat 1 tablespoon olive oil in a wok or large pot, brown pork sausages in batches and remove. Heat extra oil and sauté onion, garlic, bacon and capsicum until softened. Add rice, paprika and thyme and cook, stirring for 5 minutes. Add wine, tomatoes, ketchup, Tabasco, stock and sausages and bring to the boil, stirring regularly and crushing the tomatoes with the back of a wooden spoon. Cover and simmer for 20-25 minutes, until the rice is tender, adding a little water if needed. Stir in prawns and cook for 5 minutes until cooked through. Serve garnished with parsley and extra paprika.