Jambalaya
Louisiana’s one-pot rice with chicken, smoked sausage and prawns, spiced with Cajun seasoning.
- 65 min20 prep · 45 cook
- MediumDifficulty
- 810 kcalper serving
Ingredients
- Long-grain rice300 g
- Chicken thighs, boneless400 g
- Smoked sausage (andouille or chorizo)250 g
- Raw prawns, peeled300 g
- Onion1
- Green pepper1
- Celery sticks2
- garlic3 cloves
- chopped tomatoes (400 g)1 can
- Cajun seasoning2 tsp
- Bay leaves2
- Hot chicken stock700 ml
- Spring onions2
- Olive oil2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cut the chicken into chunks and slice the sausage. Season the chicken with half the Cajun spice.
- 2
Brown the chicken and sausage in the oil in a large pot. Set aside.
- 3
Soften the chopped onion, pepper and celery in the same pot, then add the garlic.
- 4
Stir in the rest of the spice, the rice, the tomatoes, the bay leaves and the stock. Return the meat and season with salt.
- 5
Bring to the boil, cover and simmer on low heat.
- 6
Tuck the prawns into the rice, cover again and cook until they turn pink and the rice is tender.
- 7
Remove the bay leaves and serve sprinkled with sliced spring onion.
Tips and questions
- How spicy is it?
- Moderately, depending on your Cajun seasoning and sausage. Start with less seasoning and add hot sauce at the table.
- Can I freeze jambalaya?
- Yes, for up to 2 months, though the prawns get a little firmer. Reheat covered with a splash of stock.
Enjoy your meal!
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