Jambalaya

Ingredients

• 680 gchicken, cut into 2.5 cm pieces
• 3–4 linksandouille sausage, cut into 1.25 cm slices
• 45 mlolive oil
• 150 ggreen pepper, finely chopped
• 100 gcelery, finely chopped
• 1jalapeño, minced
• 320 gonion, finely chopped
• 454 gshrimp
• 2 clovesgarlic, minced
• 425 gtin crushed tomatoes
• 30 mlCajun seasoning
• 1 tspthyme
• 1bay leaf
• ¼ tspred pepper flakes
• 465 glong-grain white rice
• 1.08 litreschicken stock

Instructions

1. 1

   Season the meat

   Toss the chicken pieces and sausage with half of the Cajun seasoning.

2. 2

   Brown the sausage

   Heat 15 ml of the oil in a heavy-based pot over medium-high heat. Cook the sausage until lightly browned.

3. 3

   Brown the chicken

   Add another 15 ml of oil to the same pot, then add the chicken and brown it lightly on all sides. Transfer the chicken and sausage to a plate.

4. 4

   Cook the vegetables

   Add the remaining oil, green pepper, celery, jalapeño and onion. Cook for 5–6 minutes, stirring now and then, until the onion has softened. Add the garlic and cook for about 1 minute, until fragrant.

5. 5

   Simmer the tomatoes

   Stir in the crushed tomatoes, remaining Cajun seasoning, thyme, bay leaf, red pepper flakes, salt and pepper. Simmer for 5 minutes, stirring occasionally.

6. 6

   Cook the rice

   Stir in the chicken and sausage, then add the rice and chicken stock. Bring to a rapid boil, reduce the heat to low and cook for 20–25 minutes.

7. 7

   Add the shrimp

   Add the shrimp and stir gently but quickly. Cover the pot with foil and then its lid, and cook for another 5–6 minutes, until the shrimp are pink and cooked through.

8. 8

   Finish the jambalaya

   Adjust the seasoning if needed, discard the bay leaf and remove the pot from the heat.

What is jambalaya?

Jambalaya is a Louisiana rice dish associated with Creole and Cajun cooking, commonly made with a mix of meat, seafood, vegetables and seasoning. This version combines chicken and andouille sausage with shrimp, tomatoes and long-grain rice.

The one-pot method lets the rice cook in the seasoned tomato and chicken stock, bringing the ingredients together in a filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 466 calories, 31g protein, 44g carbs, 18g fat.

The rice and vegetables contribute most of the carbohydrates, while olive oil and sausage provide much of the fat; chicken, sausage and shrimp supply protein. Pair a serving with extra vegetables or a green salad for a more balanced plate.

The meat and seasoning

Chicken and sausage: browning these first builds savoury flavour in the pot. The andouille brings a smoky, spiced character, while the chicken adds substance.

Cajun seasoning: dividing it between the meat and the tomato mixture distributes its flavour throughout the dish. Since blends vary in salt and heat, taste before adding extra salt.

Build the flavour base

Vegetables: give the onion, green pepper and celery 5–6 minutes to soften before adding the garlic. This lets the vegetables mellow and gives the garlic just enough time to become fragrant.

Tomatoes and herbs: simmer them with the seasoning for 5 minutes before adding the rice. This briefly melds the flavours and coats the vegetables in the spiced tomato mixture.

Get the rice right

Stock level: measure the chicken stock carefully and bring the pot to a rapid boil before lowering the heat. Keep it at a low simmer while the rice cooks for 20–25 minutes.

Doneness: the rice should be tender and the liquid absorbed. Avoid frequent stirring during this stage, which can make the grains less distinct.

Add shrimp at the end

Timing: shrimp need only 5–6 minutes under the lid, so they go in after the rice has cooked. Stir them in gently but quickly, then cover the pot again.

Cue: look for shrimp that have turned pink and are cooked through. Remove the pot from the heat once they reach that point to avoid overcooking.

Serving and timing

The recipe takes 45 minutes in total and makes 10 servings, so it suits a shared meal. Let each portion include a balance of rice, vegetables, chicken, sausage and shrimp.

Serve it on its own or alongside a simple green salad or steamed vegetables. Keep the accompaniments mild if you want the Cajun seasoning and jalapeño to remain the main source of heat.

Recipe notes & tips

• Cut the chicken and sausage to even sizes so they brown at a similar pace.
• Use a heavy-based pot to help distribute heat evenly during the rice simmer.
• Keep the rice at a gentle simmer after bringing the stock to a boil.
• Taste before adding extra salt, as Cajun seasoning and stock can both be salty.
• Add the shrimp only for the final 5–6 minutes so they stay tender.

Variations

• More vegetables: add extra green pepper or celery while keeping the rice and stock quantities unchanged.
• Adjust the heat: use less jalapeño or red pepper flakes for a milder pot.
• Extra spice: add a little more Cajun seasoning, tasting as you go.
• Different sausage: use another smoked sausage if andouille is unavailable.
• Seafood focus: replace some of the chicken with additional shrimp, adding it at the same late stage.

Common mistakes to avoid

• Crowding the browning stage: brown the meat in batches if it will not fit in a single layer.
• Adding shrimp too early: wait until the rice has cooked, then give the shrimp only 5–6 minutes.
• Boiling the rice throughout: reduce the heat to low after the rapid boil so the rice cooks gently.
• Stirring the rice repeatedly: leave it mostly undisturbed during cooking to help keep the grains intact.
• Skipping the seasoning check: taste at the end and adjust before serving.

How to store

Refrigerate leftovers promptly in an airtight container and use within 2 days. Reheat until piping hot throughout, adding a splash of stock or water if the rice has become dry.

Frequently asked questions