California Avocado season has ended.

Creole Jambalaya With California Avocado Yogurt Sauce

Total time:

45 min

Prep time:

20 min

Cook time:

25 min

Nutritional Highlights (Per serving) See Full
300 Calories
15 g Fat
6 g Fiber
1750 mg Sodium
14 g Carbs
Creole Jambalaya With California Avocado Yogurt Sauce


This dish is a perfect blend of deep South spice and cool West Coast flavors. Creole spices are perfect for seasoning any kind of food. Here, we dig deep into the New Orleans spirit and spice things up with a delicious shrimp and andouille chicken sausage Jambalaya topped with a cool, creamy California Avocado Yogurt Sauce for a perfect balance of flavors.


Serves: 8

For Creole Spice Blend (or buy Creole or Cajun spice mix)
2 Tbsp. smoked paprika
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 Tbsp. garlic powder
1 Tbsp. sea salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. dried thyme
For California Avocado Yogurt Sauce
1 medium ripe, Fresh California Avocado, seeded and peeled
1 cup low-fat yogurt
2 Tbsp. lemon juice
1 tsp. sea salt
1/2 tsp. black pepper
For Jambalaya
1 Tbsp. canola oil
1/2 medium red onion, diced
1 package (12.8 oz.) andouille chicken sausage, sliced and cut into quarters
1 Red bell pepper, diced
4 stalks celery, diced
1 lb. peeled and deveined cooked shrimp, large, cut into ½ inch pieces
3 Tbsp. Creole spice blend (or buy Creole or Cajun spice mix)
1 14.5 oz. can diced, no salt added tomatoes
1 medium ripe, Fresh California Avocado, seeded, peeled and diced
California Avocado Yogurt Sauce

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


For Creole Spice Blend

  1. Place all measured ingredients in a small bowl. Stir to blend. Place leftover seasoning in an airtight container and store in a cool, dark place for later use.

For California Avocado Yogurt Sauce

  1. Place the avocado in a medium bowl. Mash avocado with a fork until all large pieces are crushed.
  2. Add the yogurt, lemon juice, sea salt and black pepper. Mix well.
  3. Place in the refrigerator; let sit for about 1 hour to allow the flavors to develop.

For Jambalaya

  1. In a medium sauté pan, add the canola oil and heat over medium high heat for 1 minute. Add the onion and cook for 2-3 minutes or until onions become translucent.
  2. Add the chicken sausage and cook for 3 minutes, allowing the chicken the begin to brown.
  3. Add the bell pepper and celery and cook for an additional 3 minutes.
  4. Add the shrimp and Creole Spice Blend. Mix together. Add the canned tomatoes. Cook for about 5 minutes or until the sauce begins to thicken. Remove from heat and let cool for 2 minutes. Add avocado and stir. Serve with California Avocado yogurt Sauce.

Serving Suggestion: Serve on top of toasted sourdough bread, brown rice, or with roasted vegetables.

Beverage/Wine Pairing:
White - St. Innocent Pinot Blanc, Freedom Hill Vineyard, Willamette Valley
Rose - Des Amis Pinot Noir & Cabernet Sauvignon Rose, Napa Valley
Red - McPhail Pinot Noir, Sonoma Coast

Nutrition information per serving

Calories 300
Total Fat 15 g (Sat 3 g, Trans 0 g, Poly 1 g, Mono 5 g)
Cholesterol 165 mg
Sodium 1750 mg
Potassium 560 mg
Total Carbohydrates 14 g
Dietary Fiber 6 g
Total Sugar 6 g
Protein 26 g

Vitamin A 2299 IU; Vitamin C 41 mg; Calcium 141 mg; Iron 4 mg; Vitamin D 0 IU; Folate 57 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 45%; Vitamin C 70%; Calcium 15%; Iron 20 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Manuel Villacorta, MS, RDN, is an internationally recognized, award-winning registered dietitian-nutritionist and author.

Villacorta is a well-respected and trusted voice in the health and wellness industry. He acted as a health blog contributor for The Huffington Post, an on-air contributor to the Univision television network, and a health and lifestyle contributor for Fox News Latino. His latest contribution was as leading nutrition expert for a series about Superfoods with National Geographic. He is an in-demand health and nutrition expert on radio shows and local and national television including National Geographic, The Today Show, Good Day New York, CNN, and ABC7 Eye Witness News.

He has served as national media spokesperson for The Academy of Nutrition and Dietetics (2010-2013) and acts as a national spokesperson who represents food commodities and recognized brands, including the California Avocado Commission.

Villacorta earned his Bachelor of Science in nutrition and physiology metabolism from the University of California, Berkeley and his Master of Science in nutrition and food science from California State University, San Jose. He has been the recipient of numerous prestigious awards for his research and contributions to the field of nutrition and dietetics.

Manuel is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.


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