Jambalaya

24 Ingredients

Number of servings

4tablespoons vegetable oil
4 skinless and boneless chicken thighs (cut into bite-sized pieces)
225grams andouille sausage (thickly sliced)
1 onion (finely chopped)
1 red capsicum (seeded and finely chopped)
1 green capsicum (seeded and finely chopped)
1 celery stalk (thinly sliced)
2 cloves garlic (finely chopped)
1 fresh hot red chile (seeded and chopped)
340grams long-grain rice
2tablespoons tomato paste
2teaspoons dried thyme
1teaspoons salt
1/2teaspoons sweet paprika
1/4teaspoons cayenne pepper
2 bay leaves
1 pinch sugar
1teaspoons freshly ground black pepper
2 1/3 cups chicken stock, or vegetable stock
411grams canned chopped tomatoes
1teaspoons Worcestershire sauce
12 large prawn (peeled and deveined)
1teaspoons parsley, chopped (to garnish)
2teaspoons hot red pepper sauce (to serve)

Description

Explore the world with our jambalaya recipe. This classic Louisiana combo of chicken, vegetables, herbs and spices are sure to be a hit. Give it a try today.

Method

Step 1 of 5

Heat 2 tbsp of the bacon fat in a large flameproof casserole over high heat. In batches, add the chicken. Cook, stirring occasionally, for 10 minutes, or until the chicken is browned and opaque throughout. Using a slotted spoon, transfer the chicken to a plate.

Step 2 of 5

Add the remaining bacon fat to the casserole and heat. Add the andouille and cook, stirring occasionally, for 5 minutes, or until browned. Remove the andouille with a slotted spoon and set aside with the chicken.

Step 3 of 5

Add the onion, capsicum, celery, garlic, and chile to the casserole. Cook, stirring often, for 5 minutes or until softened. Add the rice and cook, stirring often, for about 3 minutes. Add the tomato paste and stir for another minute.

Step 4 of 5

Return the chicken and sausage to the casserole. Add the thyme, salt, paprika, cayenne, bay leaves, sugar, and pepper. Pour in the stock, the tomatoes with their juice, and the Worcestershire sauce. Bring to the boil over medium-high heat, stirring often. Reduce the heat to low and cover. Simmer for 12-15 minutes, or until the capsicums are tender.

Step 5 of 5

Add the prawn and simmer, still covered, for 3-5 minutes, or until the rice is tender and the prawn are pink (the jambalaya should be a little soupy). Transfer to a serving bowl and garnish with parsley. Serve hot, with a bottle of hot pepper sauce alongside.