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–+ servings

Jambalaya Recipe

This Jambalaya recipe combines smoky sausage, tender chicken, succulent prawns, and flavorful vegetables with a bold Creole seasoning, creating a hearty, delicious, and aromatic one-pot meal. Perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 3
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp vegetable oil
  • 200 g 7oz andouille or smoked sausage, sliced into 0.5cm / 1/5" thick pieces (Note 1)
  • 180 g 6oz smoked bacon, chopped
  • 300 g 10oz boneless, skinless chicken thighs, cut into 2.5cm /1" chunks
  • 12 large prawns/shrimp raw, peeled (with or without tails)
  • 4 garlic cloves minced
  • 1 tbsp 15g butter
  • 1 large onion chopped into 1.5 cm / 0.5" pieces
  • 2 celery ribs chopped into 1.5 cm / 0.5" pieces
  • 2 medium green bell peppers chopped into 1.5 cm / 0.5" pieces
  • 1.25 cups long grain rice uncooked (Note 2)
  • 2.5 cups 625ml low-sodium chicken broth/stock (Note 3)
  • 200 g 6.5oz crushed canned tomatoes
  • 2 tbsp tomato paste
  • 1 cup green onions sliced, plus extra for garnish
Creole Seasoning Mix:
  • 2 tsp chopped fresh thyme or 1 tsp dried thyme
  • 4 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne powder adjust spice to taste
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Method
 

  1. Preheat your oven to 180C/350F, suitable for all oven types.
  2. Warm the vegetable oil in a large skillet or Dutch oven over medium-high heat (Note 4).
  3. Add the bacon and cook for about 30 seconds to start rendering the fat, then introduce the sausage slices. Cook until the sausages are nicely browned, roughly 3 minutes, and then transfer them to a bowl.
  4. Place the chicken pieces into the pan and cook until they achieve a golden color on the outside. The chicken doesn't need to be fully cooked inside at this stage. Transfer to the bowl with the bacon and sausage.
  5. Sear the prawns/shrimp in the same pan for about 1.5 minutes on each side, then set them aside in a separate bowl to be used later.
  6. Add the butter to the pan, followed by the minced garlic, chopped onion, celery, and bell peppers. Cook for 3 to 4 minutes until they begin to soften.
  7. Stir in the rice, ensuring each grain is coated with the oil.
  8. Pour in the chicken broth, then add the tomato paste, crushed tomatoes, thyme, and the prepared seasoning mix.
  9. Stir everything thoroughly, then reintroduce the chicken, sausages, and bacon (along with any accumulated juices) to the pan.
  10. Once bubbles appear across most of the surface, give it another good stir. Ensure the rice is fully submerged, cover the pan with a lid, and transfer it to the preheated oven. (Refer to the video if needed).
  11. Bake for 20 minutes. Remove the lid and taste a few grains of rice (caution: it's hot!). If the rice is almost done (see Note 5 for the desired consistency), proceed to the next step. If the rice is still firm in the center, continue baking, checking every 5 minutes. Most ovens will require about 30 minutes of total cooking time (refer to Note 7).
  12. Add the prawns/shrimp and green onions, stir gently but swiftly, cover the pan again, and return it to the oven for an additional 3 minutes to heat the prawns.
  13. Take the pan out of the oven (refer to the video for the finished consistency), gently fluff the mixture, and serve. Garnish with extra green onions if desired.

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