Jambalaya Recipe (Easy)
A one-pot rice dish packed with big, punchy New Orleans flavours using chicken, sausage, and prawns with a homemade Creole spice blend.
Ingredients
- 1 tbsp vegetable oil
- 180g (6oz) smoked bacon, chopped
- 200g (7oz) andouille or smoked sausage, sliced 0.5cm thick
- 300g (10oz) skinless boneless chicken thigh, cut into 2.5cm pieces
- 12 large raw prawns/shrimp, peeled
- 4 garlic cloves, minced
- 1 tbsp (15g) butter
- 1 large onion, cut into 1.5cm pieces
- 2 celery ribs, cut into 1.5cm pieces
- 2 medium green capsicum/capsicums, cut into 1.5cm pieces
- 1.25 cups uncooked long grain rice
- 2.5 cups (625ml) low-sodium chicken stock
- 200g (6.5oz) crushed canned tomato
- 2 tbsp tomato paste
- 1 cup sliced green onions
- 2 tsp fresh chopped thyme (or 1 tsp dried)
- 4 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne powder
- ½ tsp black pepper
- ½ tsp salt
Original recipe: https://www.recipetineats.com/jambalaya-recipe/
Method
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Preheat oven to 180°C/350°F.
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Heat oil in a large oven-safe skillet over medium-high heat.
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Cook bacon briefly, then add sausages until golden (3 minutes); remove to bowl.
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Add chicken; cook until golden; transfer to bowl.
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Sear prawns 1.5 minutes per side; reserve separately.
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Add butter, garlic, onion, celery, and capsicum; cook 3-4 minutes until slightly softened.
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Add rice and stir to coat with oil.
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Add chicken broth, tomato paste, canned tomato, thyme, and all seasonings; stir well.
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Add chicken, sausages, and bacon with all liquid; stir to combine.
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Once bubbles appear across the surface, stir once more, ensure rice is submerged, cover, and transfer to oven.
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Bake 20 minutes; check rice doneness; continue baking if needed (typically ~30 minutes total).
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Add prawns and green onions; stir quickly and gently; cover and return to oven for 3 minutes.
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Remove from oven, gently fluff, and serve with additional green onions if desired.