Home›Recipes›Pasta, Rice & Noodles›Kicked-Up Jambalaya← Back to recipesPasta, Rice & NoodlesKicked-Up Jambalaya Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAjouter au repas ou au menu Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsTout ajouter à la liste de coursesClear checks1/4 cup (60 mL) olive oilAjouter à la liste de courses1 pound (454 g) medium shrimp, peeled and deveinedAjouter à la liste de coursesCreole seasoning, to taste (recipe below)Ajouter à la liste de courses1 whole chicken, cut into 8 piecesAjouter à la liste de courses1 1/2 pounds (680 g) andouille sausage, cut into 1/2-inch cubesAjouter à la liste de courses2 cups chopped onionAjouter à la liste de courses1 cup chopped celeryAjouter à la liste de courses1 cup chopped bell pepperAjouter à la liste de courses2 tablespoons minced garlicAjouter à la liste de courses3 bay leavesAjouter à la liste de courses1/4 teaspoon cayenne pepperAjouter à la liste de courses1 1/2 tablespoons chopped fresh thyme leavesAjouter à la liste de courses1 cup chopped tomatoesAjouter à la liste de courses6 cups (1.4 L) waterAjouter à la liste de courses2 cups (370 g) riceAjouter à la liste de coursesSalt and black pepper, to tasteAjouter à la liste de courses1 cup chopped green onionsAjouter à la liste de courses1/2 cup chopped fresh parsleyAjouter à la liste de courses2 1/2 tablespoons paprikaAjouter à la liste de courses2 tablespoons saltAjouter à la liste de courses2 tablespoons garlic powderAjouter à la liste de courses1 tablespoon black pepperAjouter à la liste de courses1 tablespoon onion powderAjouter à la liste de courses1 tablespoon cayenne pepperAjouter à la liste de courses1 tablespoon dried oreganoAjouter à la liste de courses1 tablespoon dried thymeAjouter à la liste de coursesInstructionsHeat 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
