Home›Recipes›Pasta, Rice & Noodles›Kicked-Up Jambalaya← Back to recipesPasta, Rice & NoodlesKicked-Up Jambalaya Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeZu Mahlzeit oder Plan hinzufügen Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAlles zur Einkaufsliste hinzufügenClear checks1/4 cup (60 mL) olive oilZur Einkaufsliste hinzufügen1 pound (454 g) medium shrimp, peeled and deveinedZur Einkaufsliste hinzufügenCreole seasoning, to taste (recipe below)Zur Einkaufsliste hinzufügen1 whole chicken, cut into 8 piecesZur Einkaufsliste hinzufügen1 1/2 pounds (680 g) andouille sausage, cut into 1/2-inch cubesZur Einkaufsliste hinzufügen2 cups chopped onionZur Einkaufsliste hinzufügen1 cup chopped celeryZur Einkaufsliste hinzufügen1 cup chopped bell pepperZur Einkaufsliste hinzufügen2 tablespoons minced garlicZur Einkaufsliste hinzufügen3 bay leavesZur Einkaufsliste hinzufügen1/4 teaspoon cayenne pepperZur Einkaufsliste hinzufügen1 1/2 tablespoons chopped fresh thyme leavesZur Einkaufsliste hinzufügen1 cup chopped tomatoesZur Einkaufsliste hinzufügen6 cups (1.4 L) waterZur Einkaufsliste hinzufügen2 cups (370 g) riceZur Einkaufsliste hinzufügenSalt and black pepper, to tasteZur Einkaufsliste hinzufügen1 cup chopped green onionsZur Einkaufsliste hinzufügen1/2 cup chopped fresh parsleyZur Einkaufsliste hinzufügen2 1/2 tablespoons paprikaZur Einkaufsliste hinzufügen2 tablespoons saltZur Einkaufsliste hinzufügen2 tablespoons garlic powderZur Einkaufsliste hinzufügen1 tablespoon black pepperZur Einkaufsliste hinzufügen1 tablespoon onion powderZur Einkaufsliste hinzufügen1 tablespoon cayenne pepperZur Einkaufsliste hinzufügen1 tablespoon dried oreganoZur Einkaufsliste hinzufügen1 tablespoon dried thymeZur Einkaufsliste hinzufügenInstructionsHeat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Season the shrimp with Creole seasoning and sauté for about 4 minutes, until almost cooked through. Remove with a slotted spoon and set aside.Season the chicken with Creole seasoning. Add the remaining olive oil to the pot. When hot, add the chicken and brown on both sides, about 8 minutes total. Remove and set aside.Add the sausage and cook until browned. Add the onion, celery, bell pepper, garlic, bay leaves, cayenne, and thyme. Cook for about 6 minutes, until the vegetables are softened.Add the tomatoes and water, then return the chicken to the pot. Season with salt and pepper. Cover and simmer for 20 minutes.Stir in the rice and return to a boil. Reduce the heat to low, cover, and cook for 15 minutes.Add the shrimp, green onions, and parsley. Mix carefully, cover, and cook for another 10 minutes. Remove from the heat and let stand for 10 minutes before serving.For the Creole seasoning, combine all seasoning ingredients thoroughly.NotesThe Creole seasoning recipe yields about 2/3 cup; only part is needed for the jambalaya.Keep cookingRelated recipesMore in Pasta, Rice & Noodles → Main DishesBirria Quesatacos with ConsommeSlow-braised chilli beef folded into crisp cheese tacos and served with rich consomme for dipping.Serves 84 hours 45 minutes Main DishesSlow Cooker Beef Stew Pasta, Rice & NoodlesThai Chicken Fried Rice Main DishesGarlic Butter Chicken Bites with Lemon Asparagus4 servings30 min
