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Creole Style Jambalaya


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Ingredients

4 portion(s)

Creole Seasoning

  • 2 tsp garlic flakes
  • 2 tsp Onion Flakes
  • 2 tsp smoked paprika
  • 1 1/2 tsp dried thyme
  • 1 tsp Dried Mexican Oregano
  • 1 tsp dried basil
  • 1 tsp Chipotle, powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Jambalaya

  • 350-400 g chicken thigh, (Cut into pieces)
  • 1 brown onion, Medium, quartered
  • 3 cloves garlic
  • 20 g olive oil
  • 2 green capsicums, whole, diced
  • 2 stalks Celery, diced
  • 1 Cacciatore/Chorizo sausage, cut in quarters lengthways, slice into 1/2cm pieces
  • 400 g tomatoes, fresh or canned
  • 200 g basmati rice
  • 1 tsp Worcestershire sauce
  • 3 tbsp chicken stock, Thermomix made
  • 500 g water
  • 200 g peeled raw prawns
  • spring onion, thinly sliced for garnish
  • 6
    1h 0min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
    USA
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Recipe's preparation

    Creole Seasoning
  1. Combine all seasoning ingredients in a dry bowl
    Mill 15 seconds, speed 10, MC on.
    Set aside
  2. Jambalaya
  3. Without washing, add onion and garlic to the bowl
    Chop 3 seconds, speed 5, MC on (or to desired consistency)
    Scrape down bowl
    Add olive oil and saute 5 mins, Varoma, speed 1, no MC
    Add chicken, sausage, capsium and celery, cook 10 mins, Varoma, Counter-clockwise operation speed 1, no MC
    Add tomato, rice, seasoning, Worcestershire sauce, chicken stock and water, cook 10 mins, 100 degrees, Counter-clockwise operation speed 1, steaming basket on top
    Add prawns, cook 8 mins, 100 degrees, Counter-clockwise operation speed 1, steaming basket on top
    Transfer to Thermoserver and let sit of 15 mins

    Serve with spring onion garnish
10

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11

Tip

Various recipes called for Andouille sausage. Apparently this imparts a smoked flavour. Polish sausage was recommended as a suitable substitute.

This recipe uses cacciatore sausage with smoked paprika and chipotle powder as substitutes.

LCHF version - substitute cauliflower rice


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made this almost exactly as the recipe said and...

    Submitted by Cmirakian@me.com on 3. June 2018 - 20:40.

    Dough modeI made this almost exactly as the recipe said and my family loved it! I didn’t have smoked paprika so I used hot paprika and therefore left out the cayenne pepper. It was rather hot - perfect for the adults and older children but a little spicy for my younger child. Depends on your taste 😊

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