Louisiana jambalaya

Louisiana jambalaya
  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make, 35 minutes to cook

A classic from the American south, this tasty rice dish is made with chicken, prawns and smoked sausages.

Nutrition: per serving

Calories
474kcals
Fat
13.3g (1.4g saturated)
Protein
30.8g
Carbohydrates
49.9g (7.4g sugars)
Fibre
2.8g
Salt
1.1g
Calories
474kcals
Fat
13.3g (1.4g saturated)
Protein
30.8g
Carbohydrates
49.9g (7.4g sugars)
Fibre
2.8g
Salt
1.1g

For 6 servings

Ingredients

  • 1 tbsp olive oil
  • 4 free-range chicken thighs, skin on and bone in
  • 3 celery sticks, finely sliced
  • 1 large onion, finely chopped
  • 2 green peppers, chopped
  • 3 garlic cloves, crushed
  • 1 tbsp dried oregano
  • 1 tsp cayenne pepper
  • 1½ tbsp paprika (not smoked)
  • 2 bay leaves
  • 400g tin plum tomatoes
  • 1 tsp caster sugar
  • 300g good-quality smoked sausages (we used Montbeliard sausages from Reflets de France, from ocado.com), sliced
  • 300g long grain rice, rinsed
  • 3 fresh thyme sprigs
  • 500ml good-quality chicken stock, hot
  • 200g responsibly sourced raw king prawns, de-veined
  • Juice of 1 lemon
  • 4 spring onions, finely sliced

Method

  1. Put a sauté pan over a medium heat and add the oil. Season the chicken thighs on both sides, then place them skin-side down in the pan. Cook for 7-8 minutes until the skin is golden, then turn over and cook for another 3-4 minutes. Remove from the pan with a slotted spoon and set aside.
  2. Add the celery, onion and peppers to the pan and cook over a medium heat for 5 minutes until softened and golden. Add the garlic, oregano, cayenne and paprika, then cook for 2-3 minutes more. Add the bay leaves, plum tomatoes, sugar and sliced sausage, then cook for 2 minutes more until well combined. Add the rice, thyme and stock, then return the chicken to the pan skin-side up, pushed into the rice. Season and bring to a gentle simmer. Cover the pan with a lid and bubble gently for 20-25 minutes, stirring occasionally, until the rice is almost cooked.
  3. About 5 minutes before the end of the cooking time, remove the chicken from the pan and shred with a couple of forks (discard the skin if you want). Return the chicken meat to the pan with the king prawns and cook for another 3-4 minutes until the prawns have turned pink. Squeeze in the lemon juice to taste, scatter with spring onions, check the seasoning and serve immediately.

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3.6 votes

Reviews

Read what others say...

  1. Made this for tea tonight and the depth of flavours was impressive. Didn’t have any smoked sausages so used sweet chilli ones instead and a combination of smoked and sweet paprika which worked a treat? Will definitely be making this again for friends 5* from me all round. Oh also used cooked king prawns but just laid these on the top of the rice with the lid on for a couple of minutes to warm through, excellent!

  2. I love this recipe because I adore Jambalaya and this is one of the best variations. It’s lovely and spicy. I make two alongside each other – a slightly less spicy version for the children!

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3.6 votes

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