A vibrant digital illustration of a person cooking a jambalaya that's brimming with colorful jewel beetles, beside an open cookbook titled Jewel Beetle Jambalaya: A Recipe for Adventure, in a whimsical, enchanted forest kitchen setting.

Jewel Beetle Jambalaya: A Recipe for Adventure

Why did the beetle break up with his girlfriend? Because he found her buggin'!

Welcome to the Bug Zoo Recipe page.

Get ready to embark on a culinary journey that's as dazzling as it is delicious with our Jewel Beetle Jambalaya. This dish isn't just a feast for the stomach; it's also a feast for the eyes! Before you worry, remember - no real beetles or bugs are used in this recipe. We'll be using a mix of colorful vegetables and spices to mimic the iridescent shine of jewel beetles. Let's dive into this adventure plate first!


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 bell pepper, diced (use a mix of colors for that iridescent effect!)
  • 3 cloves garlic, minced
  • 2 cups long-grain white rice
  • 1 pound chicken breast, cut into bite-size pieces
  • 8 ounces of smoked sausage, thinly sliced
  • 1 quart chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 cup frozen peas
  • 1/2 cup tomato sauce
  • 1 cup shrimp, peeled and deveined
  • Chopped fresh parsley, for garnish


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, bell peppers, and garlic, cooking until softened, about 5 minutes.
  2. Stir in the rice, mixing well with the vegetables. Cook for another 2-3 minutes until the rice starts to get a golden color.
  3. Add the chicken and sausage to the pot, cooking until the chicken is browned.
  4. Pour in the chicken broth, tomato sauce, paprika, cumin, cayenne pepper, oregano, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
  5. Add the peas and shrimp to the pot, stirring them into the mixture. Cover and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
  6. Remove the pot from the heat and let it sit covered for 5 minutes before fluffing the jambalaya with a fork.
  7. Serve the jambalaya garnished with chopped parsley and additional bell pepper strips if desired, to enhance the jewel-like appearance.

This Jewel Beetle Jambalaya is more than just a meal; it's an experience that brings the beauty of the natural world to your dinner table. Although no actual bugs were harmed in making this recipe, it's sure to bring out the adventurous eater in anyone!

Thanks for reading and for LOVING Bugs too! Come back Soon!

If you found this recipe fun and useful, please share. Also, reach out if you have any questions, ideas for future blogs, or want anything related to entomology, eco-tourism, and the like! 🍽 🐛

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