Home›Recipes›Pasta, Rice & Noodles›Kicked-Up Jambalaya← Back to recipesPasta, Rice & NoodlesKicked-Up Jambalaya Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAan maaltijd of plan toevoegen Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAlles aan boodschappenlijst toevoegenClear checks1/4 cup (60 mL) olive oilAan boodschappenlijst toevoegen1 pound (454 g) medium shrimp, peeled and deveinedAan boodschappenlijst toevoegenCreole seasoning, to taste (recipe below)Aan boodschappenlijst toevoegen1 whole chicken, cut into 8 piecesAan boodschappenlijst toevoegen1 1/2 pounds (680 g) andouille sausage, cut into 1/2-inch cubesAan boodschappenlijst toevoegen2 cups chopped onionAan boodschappenlijst toevoegen1 cup chopped celeryAan boodschappenlijst toevoegen1 cup chopped bell pepperAan boodschappenlijst toevoegen2 tablespoons minced garlicAan boodschappenlijst toevoegen3 bay leavesAan boodschappenlijst toevoegen1/4 teaspoon cayenne pepperAan boodschappenlijst toevoegen1 1/2 tablespoons chopped fresh thyme leavesAan boodschappenlijst toevoegen1 cup chopped tomatoesAan boodschappenlijst toevoegen6 cups (1.4 L) waterAan boodschappenlijst toevoegen2 cups (370 g) riceAan boodschappenlijst toevoegenSalt and black pepper, to tasteAan boodschappenlijst toevoegen1 cup chopped green onionsAan boodschappenlijst toevoegen1/2 cup chopped fresh parsleyAan boodschappenlijst toevoegen2 1/2 tablespoons paprikaAan boodschappenlijst toevoegen2 tablespoons saltAan boodschappenlijst toevoegen2 tablespoons garlic powderAan boodschappenlijst toevoegen1 tablespoon black pepperAan boodschappenlijst toevoegen1 tablespoon onion powderAan boodschappenlijst toevoegen1 tablespoon cayenne pepperAan boodschappenlijst toevoegen1 tablespoon dried oreganoAan boodschappenlijst toevoegen1 tablespoon dried thymeAan boodschappenlijst toevoegenInstructionsHeat 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
