Jambalaya
By Groceree
Also known as Creole Jambalaya
Louisiana rice cooked in one pot with andouille, chicken and prawns, the holy trinity and tomato. The Creole red version, with the rice cooking in all the flavour.
Last updated
- Servings
- 6 servings
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 h 15 min
Ingredients
long-grain rice400 g
andouille sausage300 g
boneless chicken thighs500 g
raw prawns300 g
onions1
green peppers1
celery sticks2
garlic cloves4
tinned chopped tomatoes400 g
chicken stock750 ml- cajun seasoning2 tbsp
dried thyme1 tsp
bay leaves2
vegetable oil2 tbsp
spring onions4
Instructions
- 01
Slice the into rounds and cut the into bite-sized chunks. Chop the , and , and finely chop the . Rinse the until the water runs clear. Peel the and slice the .
- 02
Brown the in the and lift it out, then brown the in the rendered fat and lift it out too.
- 03
Soften the , and — the holy trinity — for 8 minutes, then add the .
- 04
Stir in the and the , then the , and coat every grain.
- 05
Add the , and , and return the and . Bring to the boil.
- 06
Cover and simmer on low heat for 20 minutes, without stirring. Stirring breaks the and makes it gummy.
- 07
Lay the on top, cover again and cook for 5 to 6 minutes until they are pink and the is cooked through with no pink left inside.
- 08
Rest for 5 minutes, fluff gently, and scatter with the .
Notes
- Do not stir once the lid is on. Jambalaya rice should be separate, not sticky like risotto.
- Creole jambalaya has tomato and is red; Cajun jambalaya from the countryside has none and is brown. Both are correct.
- Prawns go in at the end. Twenty minutes in the pot turns them to rubber.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 34 g
- Carbs
- 58 g
- Fat
- 20 g
Estimated from the ingredients.
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