Jambalaya
Take a trip to Louisiana with this stunning family dish.
Serves: 4
Prep: 10 Mins
Cooking Time: 45 Mins
Ready In: 55 Mins
- 1tbsp Vegetable Oil
- 1 Onion
- 2 Sticks Celery
- 1 Bell Pepper, I used Red
- 4 Chicken Thigh Fillets
- 100g Chorizo
- 150g Cooked Prawns
- 250g Long Grain Rice, quick cook
- 400g Tin Tomatoes
- 350ml Chicken Stock
- 1tbsp Cajun Spice
- 1tsp Smoked Paprika
- Dice the onion, thinly slice the celery into half-moons, and dice the pepper. Put the oil in a large pan and gently sauté the veg until soft (this takes about 10 minutes).
- Whilst the veg is softening, prepare the chicken thigh fillets by removing any visible fat and cutting into bite-size pieces. Also remove the skin from the chorizo and slice into thin round or half-moons.
- Add the chicken and chorizo to the pan when the vegetables have softened, and cook until the chicken is sealed. Add in the cajun spice and smoked paprika, stir to coat everything thoroughly and cook for 1-2 minutes. Then tip in the rice, chicken stock and tin of tomatoes.
- Bring to the boil, then put a lid on the pan, reduce to a boil and leave to simmer for about 20 minutes or until the rice is cooked. You may want to stir about halfway through. If you think your rice looks too dry add extra water.
- After 20 minutes, your rice should be cooked and not much liquid should remain unabsorbed. At this point, add your prawns and cook for 3-5 minutes until piping hot. Serve.
Method
- Dice the onion, thinly slice the celery into half-moons, and dice the pepper. Put the oil in a large pan and gently sauté the veg until soft (this takes about 10 minutes).
- Whilst the veg is softening, prepare the chicken thigh fillets by removing any visible fat and cutting into bite-size pieces. Also remove the skin from the chorizo and slice into thin round or half-moons.
- Add the chicken and chorizo to the pan when the vegetables have softened, and cook until the chicken is sealed. Add in the cajun spice and smoked paprika, stir to coat everything thoroughly and cook for 1-2 minutes. Then tip in the rice, chicken stock and tin of tomatoes.
- Bring to the boil, then put a lid on the pan, reduce to a boil and leave to simmer for about 20 minutes or until the rice is cooked. You may want to stir about halfway through. If you think your rice looks too dry add extra water.
- After 20 minutes, your rice should be cooked and not much liquid should remain unabsorbed. At this point, add your prawns and cook for 3-5 minutes until piping hot. Serve.
Ingredients
- 1tbsp Vegetable Oil
- 1 Onion
- 2 Sticks Celery
- 1 Bell Pepper, I used Red
- 4 Chicken Thigh Fillets
- 100g Chorizo
- 150g Cooked Prawns
- 250g Long Grain Rice, quick cook
- 400g Tin Tomatoes
- 350ml Chicken Stock
- 1tbsp Cajun Spice
- 1tsp Smoked Paprika
Additional Information
I swapped the traditional andouille sausages for chorizo because it isn't common in the UK to find but if you can get hold of it feel free to use. Chorizo can be a choking hazard so please either cut age appropriately or simply take it off baby's plate if you're worried.
