Jambalaya is one of the most iconic dishes of Louisiana and is classic Cajun cooking. Using a traditional base of celery, onion & pepper, this rice based dish is the perfect one pot dish for friends and family!

Total prep and cooking time – 45mins

Serves – 4

Serving recommendation: Best served with a dash of Tabasco and crusty bread

Learn more about where to find the best jambalaya here!

To get started, ensure you have the kettle boiled for the stock and a large saucepan on the heat.

Ingredients

4CHICKEN THIGHS
8LARGE PRAWNS
1LARGE ONION
3 STICKSCELERY
1PEPPER
2 CLOVESGARLIC
300gRICE
3FRESH TOMATOES
2 TEASPOONCUMIN
2 TEASPOONCAYENNE PEPPER
500MLCHICKEN STOCK
1 TABLESPOONTOMATO PUREE
4 INCHESCHORIZO
DASHTABASCO

Method

Step 1

Finely dice the onion, celery and pepper, add them to a pan with a tablespoon of vegetable oil to saute for 5-10 minutes. This will create the base flavour for the dish.

Step 2

Once the vegetables have softened, add the chorizo, roughly chopped tomatoes, garlic, cumin and cayenne pepper, stirring into the vegetables and leave for a further 2 minutes.

Step 3

Add the chicken thighs to the pan to brown for 5 minutes, ensuring they are well coated in the spices and vegetables.

Step 4

You can now add the rice to the pan and cover with chicken stock and place the prawns on top. Put a lid on, bring to the boil and then reduce the heat to simmer for 20 minutes until the rice, prawns and the chicken are cooked.

To finish, add a dash of Tabasco for a great little kick! Serve with crusty bread!