Jambalaya Chicken Sausage Shrimp Bowl | Supa

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🍽️Dinner🟡Medium⏱70 minRice Bowl

Jambalaya Chicken Sausage Shrimp Bowl

Name: Jambalaya Chicken Sausage Shrimp Bowl
Total time: 70 min
Yield: 1 portions
Cuisine: American
Ingredients: 65 g Chicken thighs Already roasted, skinless and boneless; cooked weight; 30 g Sausages Fully cooked smoked pork sausage, such as kielbasa; 40 g Shrimps Already cooked, peeled and deveined; cooked weight, thawed and drained; 8 g Bacon Already pan-fried; cooked weight; 30 g Onion; 25 g Celery; 35 g Bell Pepper Green; 1 clove Garlic; 5 g Green onion; 0.5 cup Rice Dry long-grain white rice; 45 g Diced tomatoes Crushed, with their juice; 0.5 cup Chicken Broth; 5 g Tomato Paste; 0.8 g Smoked Paprika; 0.2 g Dried Thyme Dried; 0.05 g Cayenne pepper; 1 tsp Cooking oil; To taste Salt; To taste Black Pepper

One Creole rice bowl with chicken, smoked pork sausage, shrimp and the onion, celery and pepper trinity.

Ingredients

65 g

Chicken thighs

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30 g

Sausages

40 g

Shrimps

8 g

Bacon

30 g

Onion

25 g

Celery

35 g

Bell Pepper

1 clove

Garlic

5 g

Green onion

0.5 cup

Rice

45 g

Diced tomatoes

0.5 cup

Chicken Broth

5 g

Tomato Paste

0.8 g

Smoked Paprika

0.2 g

Dried Thyme

0.05 g

Cayenne pepper

1 tsp

Cooking oil

To taste

Salt

To taste

Black Pepper

Steps

Heat the oven to 180 °C. Dice the onion, celery and green pepper, mince the garlic, slice the cooked sausage and bacon, and cut the cooked chicken into small pieces. Keep the cooked chicken refrigerated until needed.

2 min2

Fry

Heat all the oil in a small covered ovenproof saucepan. Add the fully cooked sausage and already cooked bacon and stir over medium heat for 2 minutes. Keep all the fat in the pan.

5 min3

Fry

Add the onion, celery and pepper and cook for 4 minutes. Stir in the garlic, paprika, thyme, cayenne, tomato paste and dry rice for 1 minute. Add all the canned tomatoes and broth, a little salt and pepper, and bring to a simmer.

35 min4

Bake

Cover tightly and bake at 180 °C for 25-35 minutes, until the rice is tender and has absorbed most of the liquid. Keep the rice below the liquid at the start; check near the end rather than stirring repeatedly.

10 min5

Bake

Gently fold in all the already cooked chicken. Cover and return to the oven at 180 °C for 5-8 minutes, until the chicken is steaming hot and reheated to 74 °C. Fold in all the already cooked shrimp and stir gently over low heat for 1-2 minutes until hot throughout and reheated to 74 °C. Scatter over all the sliced green onion and serve the entire moist rice mixture as one portion.