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Jambalaya

Ready for a taste of New Orleans? June has you covered. Our recipe for jambalaya is a shortcut version that still manages to incorporate all your favorite flavors from this classic Creole dish, including the mandatory “holy trinity” of New Orleans cooking--celery, onion and bell pepper. Although there are both Creole and Cajun versions of jambalaya, we prefer using a Creole seasoning in this recipe because Cajun seasoning is a bit spicier and more pepper-forward. However, it can be substituted if you prefer it or can’t find Creole seasoning.

Prep Time — 25 min
Cook Time — 51 min
Servings — 4
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Ingredients

1 cup diced celery

1½ cups diced onion

1 cup diced green bell pepper

1½ teaspoons crushed garlic

1 tablespoon canola oil

1 tablespoon Creole seasoning

1 teaspoon salt

1⅓ cups white rice

1 can fire-roasted diced tomatoes with green chilies

2¾ cups chicken broth

½ pound jumbo shrimp

1 tablespoon canola oil

1 teaspoon Creole seasoning

½ pound andouille sausage

2 green onions

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the rack in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.

June Oven

Start the vegetables

Combine the celery, onion, bell pepper and garlic on the June Pan and drizzle with the oil.

1 cup diced celery

1½ cups diced onion

1 cup diced green bell pepper

1½ teaspoons crushed garlic

1 tablespoon canola oil

June Pan

measuring spoons

measuring cups

Season the vegetables

Sprinkle the vegetables with Creole seasoning. If the Creole seasoning is unsalted, add the salt. Toss to combine and spread the vegetables in an even layer on the June Pan.

1 tablespoon Creole seasoning

1 teaspoon salt

spatula

Roast the vegetables

Place the June Pan on the middle shelf of the June Oven. Roast the vegetables for 12 minutes, until they are softened. June will notify you when the vegetables are ready.

Start the jambalaya

Combine the rice and canned tomato with juices in the baking dish.

1⅓ cups white rice

1 can fire-roasted diced tomatoes with green chilies

rectangular baking dish

Add the roasted vegetables

Remove the vegetables from the June Oven. Stir them into the rice and tomatoes.

Adjust the June Oven cook mode

Increase the temperature of the June Oven to 425°F on the Bake cook mode using the button below.

Heat the broth

Bring the the broth to a boil in a pot over medium-high heat. Pour the hot broth over the rice and vegetables. Stir to combine and cover the dish tightly with foil.

2¾ cups chicken broth

pot

foil

Bake the jambalaya

Transfer the baking dish to the middle shelf of the June Oven. Cook, covered, for 35 minutes, until the rice is al dente. June will notify you when to add the sausage and shrimp.

Season the shrimp

While the jambalaya bakes, place the shrimp, oil and Creole seasoning in a medium bowl. Toss to coat. Cover and refrigerate until ready to use.

½ pound jumbo shrimp

1 tablespoon canola oil

1 teaspoon Creole seasoning

medium bowl

Slice the sausage

Slice the sausage into ¼”-thick coins. Set aside.

½ pound andouille sausage

knife

chopping board

Slice the green onions

Thinly slice the green onions. Set aside.

2 green onions

Add the sausage

Remove the baking dish from the June Oven. Carefully remove foil and stir in the sausage.

Add the shrimp

Scatter the seasoned shrimp over the top of the rice. Insert the June Food Thermometer in the thickest part of the largest shrimp.

June Food Thermometer

Return to the June Oven

Recover the dish with the foil, ensuring that the June Food Thermometer remains in place. Transfer the jambalaya to the June Oven and plug the June Food Thermometer into the nearest jack. Bake, covered, until the shrimp are cooked through. June will notify you when your food is ready.

Add the green onions

Remove the baking dish from the June Oven and carefully remove the foil. Stir in green onions.

Partially cover and cool slightly

Loosely recover with foil. Let cool, partially covered, for 8-10 minutes.

Serve

Serve.

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