Jambalaya is a classic Cajun rice dish. It's packed with smoked sausage, chicken, vegetables, prawns and long-grain rice, all simmered in a rich and spicy tomato broth. Here's how I make it.
Category
Dinner
Servings
6
Prep time
30 minutes
Cook time
45 minutes
Jambalaya is a classic Cajun rice dish. It's packed with smoked sausage, chicken, vegetables, prawns and long-grain rice, all simmered in a rich and spicy tomato broth. Here's how I make it.
Ingredients
- 3 smoked sausages, sliced
- 3 tbsp (45ml) olive oil
- 4 chicken thighs, sliced
- 1 brown onion, diced
- 1 yellow capsicum (bell pepper), diced
- 1 green capsicum (bell pepper), diced
- 2 sticks celery, diced
- 1 jalapeño, diced
- 4 cloves garlic, finely diced
- 8 sprigs thyme, finely sliced
- 1 bay leaf
- 2 tbsp Cajun seasoning
- 1 tin crushed tomatoes (400g / 14oz)
- 740ml (3 cups) chicken stock
- 300g (1 ½ cups) uncooked long grain rice
- 24 large prawns (shrimp), peeled and deveined
- 3 spring onions, finely sliced
- salt, to taste
Directions
Place a large pan with a lid over medium-high heat. Add the olive oil, and once hot, add the sliced sausage. Sauté for 3-4 minutes.
- Add the sliced chicken thighs and continue to cook, stirring often, for another 4-5 minutes. Then, add the diced onion and cook for 2 more minutes.
- Next, add the yellow capsicum, green capsicum, celery, jalapeño, and garlic. Season with a pinch of salt and sauté for another 3-4 minutes. Add the chopped thyme, bay leaf, Cajun seasoning, and crushed tomatoes. Stir well.
- Pour in the chicken stock and bring the mixture to a light simmer, stirring well. Once simmering, sprinkle the rice evenly across the surface of the pan and gently stir to ensure it’s distributed evenly. Cover the pan with a lid and reduce the heat to low.
- Cook the rice for 20 minutes. Then, lift the lid and add the prawns to the top. Continue cooking on low for another 7 minutes until the prawns are fully cooked.
- Check if the rice is fully cooked by testing a grain. Once done, carefully stir the prawns through the rice.
- Garnish with the sliced spring onions, serve, and enjoy!
