Home›Recipes›Pasta, Rice & Noodles›Kicked-Up Jambalaya← Back to recipesPasta, Rice & NoodlesKicked-Up Jambalaya Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAdd to meal or plan Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAdd all to shopping listClear checks1/4 cup (60 mL) olive oilAdd to shopping list1 pound (454 g) medium shrimp, peeled and deveinedAdd to shopping listCreole seasoning, to taste (recipe below)Add to shopping list1 whole chicken, cut into 8 piecesAdd to shopping list1 1/2 pounds (680 g) andouille sausage, cut into 1/2-inch cubesAdd to shopping list2 cups chopped onionAdd to shopping list1 cup chopped celeryAdd to shopping list1 cup chopped bell pepperAdd to shopping list2 tablespoons minced garlicAdd to shopping list3 bay leavesAdd to shopping list1/4 teaspoon cayenne pepperAdd to shopping list1 1/2 tablespoons chopped fresh thyme leavesAdd to shopping list1 cup chopped tomatoesAdd to shopping list6 cups (1.4 L) waterAdd to shopping list2 cups (370 g) riceAdd to shopping listSalt and black pepper, to tasteAdd to shopping list1 cup chopped green onionsAdd to shopping list1/2 cup chopped fresh parsleyAdd to shopping list2 1/2 tablespoons paprikaAdd to shopping list2 tablespoons saltAdd to shopping list2 tablespoons garlic powderAdd to shopping list1 tablespoon black pepperAdd to shopping list1 tablespoon onion powderAdd to shopping list1 tablespoon cayenne pepperAdd to shopping list1 tablespoon dried oreganoAdd to shopping list1 tablespoon dried thymeAdd to shopping listInstructionsHeat 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
