55min 4 ppl
Jambalaya
49 minutes
4 people
Medium31–60 min or 7–12 steps
49 min · 7 steps
Medium: 31–60 min or 7–12 steps
540 kcalper person
Protein 34g
Carbs 52g
Fats 20g
About this dish
Rice simmered in one pot with chicken, smoked sausage and prawns, coloured deep red with tomatoes and the Creole trinity - New Orleans' answer to paella.
Allergy Info
Celery, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Oniondiced1
- Celery stalksdiced2
- Green Bell Pepperdiced1
- Garlic clovescrushed3
Meat & Poultry
- Chicken Thighsboneless, skinless, diced400 g
- Smoked sausagesliced250 g
Fish & Seafood
- Raw King Prawnspeeled300 g
Tins & Jars
- Chopped Tomatoesone tin400 g
- Chicken stock600 ml
Dried Goods
- Long-Grain White Rice300 g
Spices & Seasonings
- Cajun seasoning1.5 tbsp
- Bay leaves2
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Dutch Oven
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Dice the onion, celery and green pepper and crush the garlic.
Approx. 8 minutes
2
Heat the vegetable oil in a large heavy pot over medium-high heat and brown the chicken and sausage for 6 minutes.
Approx. 6 minutes
3
Add the onion, celery, green pepper and garlic and cook for 5 minutes until softened.
Approx. 5 minutes
4
Stir in the Cajun seasoning and cook for 1 minute, then add the chopped tomatoes, rice, chicken stock and bay leaves.
Approx. 3 minutes
5
Bring to the boil, then cover, reduce the heat and simmer for 20 minutes until the rice is tender and most of the liquid is absorbed.
Approx. 20 minutes
6
Stir in the prawns and cook uncovered for 5 minutes until they turn pink and opaque and a meat thermometer confirms the chicken reads at least 74°C.
Approx. 5 minutes
7
Discard the bay leaves and rest for 2 minutes before serving.
Approx. 2 minutes
