Home›Recipes›Pasta, Rice & Noodles›Kicked-Up Jambalaya← Back to recipesPasta, Rice & NoodlesKicked-Up Jambalaya Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAdicionar à refeição ou ao plano Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAdicionar tudo à lista de comprasClear checks1/4 cup (60 mL) olive oilAdicionar à lista de compras1 pound (454 g) medium shrimp, peeled and deveinedAdicionar à lista de comprasCreole seasoning, to taste (recipe below)Adicionar à lista de compras1 whole chicken, cut into 8 piecesAdicionar à lista de compras1 1/2 pounds (680 g) andouille sausage, cut into 1/2-inch cubesAdicionar à lista de compras2 cups chopped onionAdicionar à lista de compras1 cup chopped celeryAdicionar à lista de compras1 cup chopped bell pepperAdicionar à lista de compras2 tablespoons minced garlicAdicionar à lista de compras3 bay leavesAdicionar à lista de compras1/4 teaspoon cayenne pepperAdicionar à lista de compras1 1/2 tablespoons chopped fresh thyme leavesAdicionar à lista de compras1 cup chopped tomatoesAdicionar à lista de compras6 cups (1.4 L) waterAdicionar à lista de compras2 cups (370 g) riceAdicionar à lista de comprasSalt and black pepper, to tasteAdicionar à lista de compras1 cup chopped green onionsAdicionar à lista de compras1/2 cup chopped fresh parsleyAdicionar à lista de compras2 1/2 tablespoons paprikaAdicionar à lista de compras2 tablespoons saltAdicionar à lista de compras2 tablespoons garlic powderAdicionar à lista de compras1 tablespoon black pepperAdicionar à lista de compras1 tablespoon onion powderAdicionar à lista de compras1 tablespoon cayenne pepperAdicionar à lista de compras1 tablespoon dried oreganoAdicionar à lista de compras1 tablespoon dried thymeAdicionar à lista de comprasInstructionsHeat 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
