Prize-Winning Creole Jambalaya

This Creole jambalaya is the tomato-based New Orleans style, and it’s a proper one-pot meal. Ham, shrimp, the holy trinity (onion, celery, bell pepper), and rice all simmer together in a seasoned tomato and beef broth until every grain of rice is plump with flavor.

The Creole method builds flavor in layers. The holy trinity and garlic saute in butter first, then ham, canned tomatoes, condensed beef broth, and uncooked rice go in together with thyme, chili powder, and pepper. The rice cooks right in the pot, absorbing all that seasoned liquid.

The shrimp go in last, during the final 7-10 minutes. This timing is critical. Shrimp that cook too long turn rubbery and tasteless. Adding them at the end means they stay plump, pink, and tender, curled up on top of the jambalaya like they belong there.

Pro Tips

• Don’t stir the rice too much once it’s simmering; agitation breaks the grains and makes the jambalaya starchy
• Keep the lid on during the 25-minute rice cook so the steam does its work evenly
• The shrimp are done when they curl into a C shape; an O shape means overcooked
• Let the jambalaya rest 5 minutes off heat before serving so the rice absorbs any remaining liquid

Variations

• Add sliced andouille sausage with the ham for the classic three-meat jambalaya
• Use chicken thigh pieces instead of ham for a different protein base
• Stir in a tablespoon of Cajun seasoning for a spicier kick