Home›Recipes›Pasta, Rice & Noodles›Kicked-Up Jambalaya← Back to recipesPasta, Rice & NoodlesKicked-Up Jambalaya Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeDodaj do posiłku lub planu Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsDodaj wszystko do listy zakupówClear checks1/4 cup (60 mL) olive oilDodaj do listy zakupów1 pound (454 g) medium shrimp, peeled and deveinedDodaj do listy zakupówCreole seasoning, to taste (recipe below)Dodaj do listy zakupów1 whole chicken, cut into 8 piecesDodaj do listy zakupów1 1/2 pounds (680 g) andouille sausage, cut into 1/2-inch cubesDodaj do listy zakupów2 cups chopped onionDodaj do listy zakupów1 cup chopped celeryDodaj do listy zakupów1 cup chopped bell pepperDodaj do listy zakupów2 tablespoons minced garlicDodaj do listy zakupów3 bay leavesDodaj do listy zakupów1/4 teaspoon cayenne pepperDodaj do listy zakupów1 1/2 tablespoons chopped fresh thyme leavesDodaj do listy zakupów1 cup chopped tomatoesDodaj do listy zakupów6 cups (1.4 L) waterDodaj do listy zakupów2 cups (370 g) riceDodaj do listy zakupówSalt and black pepper, to tasteDodaj do listy zakupów1 cup chopped green onionsDodaj do listy zakupów1/2 cup chopped fresh parsleyDodaj do listy zakupów2 1/2 tablespoons paprikaDodaj do listy zakupów2 tablespoons saltDodaj do listy zakupów2 tablespoons garlic powderDodaj do listy zakupów1 tablespoon black pepperDodaj do listy zakupów1 tablespoon onion powderDodaj do listy zakupów1 tablespoon cayenne pepperDodaj do listy zakupów1 tablespoon dried oreganoDodaj do listy zakupów1 tablespoon dried thymeDodaj do listy zakupówInstructionsHeat 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
