An iconic dish from the Creole cuisine of Louisiana. Rice, meat, seafood and vegetables in one pan, a flavourful, mildly spicy one-pot dish, perfect for anyone who likes a little heat and wants to eat together.
Jambalaya
Region: Louisiana
Jambalaya
Region: Louisiana
Method
01
Cook the rice
Prepare the rice according to the instructions on the packet and set aside.
02
Cook the chicken
Boil the chicken thighs until cooked in water with the stock cube (20–30 min). Take the chicken out of the stock (keep the stock) and leave to cool. Cut into small pieces.
03
Skin the tomatoes
Cut a cross in the rounded side of the tomatoes. Dip them for approx. 30 seconds in the boiling chicken stock, shock in cold water, peel and dice.
04
Vegetables and sausage
Finely chop the onion, dice the celery and the peppers; this trio (onion, celery, pepper) is the classic Creole flavour base. Cut the sausage into slices.
05
Fry
Heat the butter in a large pan and sweat the onion, celery and pepper together until translucent, approx. 5 minutes. Add the tomato purée and fry for 2 minutes. Add the sausage and fry for another 3 minutes until light brown.
06
Combine
Stir in the pieces of chicken, prawns and diced tomatoes and heat through briefly. Add the rice and season with cayenne pepper, paprika, pepper and salt.
07
Oven finish
Put everything in an ovenproof dish and press down well. Distribute some butter over the top and bake for 10 minutes in a preheated oven at 180 °C.
Tips & notes
For extra flavour: leave the jambalaya in the fridge for a few hours (or overnight) so the flavours infuse, and then bake it for 30 minutes at 180 °C.
Variations
- Can't get andouille? Chorizo or a spicy smoked sausage also works, although the flavour is then slightly less smoky-Cajun.
- Increase the cayenne pepper for a spicier Creole version.
Contains:
Gluten
Milk
Crustaceans
Celery
| Calories | 557 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 29 g |
| Fat | 30 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
