Creole Jambalaya with chicken, chorizo and prawns

Ingredients

• 225 gboneless chicken thighs
• 180 gfrozen shelled prawns
• 100 gandouille or chorizo sausage
• 1 largeonion
• 1red pepper
• 2 stalkscelery
• 2 cloves (or 1 teaspoon)garlic (or crushed garlic from a jar)
• 1–2 small (optional; or 1 teaspoon)chillies (or chilli paste)
• 1 can (410 g)chopped tomatoes
• 1–2 tablespoonstomato purée
• 2chicken stock cubes
• 200 guncooked long-grain rice
• 2 teaspoonsCajun spice
• 2 teaspoonssmoked paprika
• 1 teaspoonsalt, adjusted to taste
• 2 tablespoonsolive oil

Instructions

1. 1

   Prepare the meat

   Remove the chicken skin and any visible fat, then cut the meat into bite-sized pieces. Slice the sausage into thin rings or small chunks, and defrost the prawns.

2. 2

   Chop the vegetables

   Peel the onion, wash the celery and pepper, and remove the pepper seeds and inner membranes. Dice the vegetables into pieces of about 1 cm. If using fresh garlic, mince it finely.

3. 3

   Make the stock

   If you are not using fresh chicken stock, dissolve the stock cubes in 2 cups of boiling water.

4. 4

   Soften the vegetables

   Heat the olive oil in a pan over a medium heat. Fry the onion, garlic, celery, chilli and red pepper until they begin to soften.

5. 5

   Cook the chicken

   Move the vegetables to one side of the pan. Add the chicken and fry until it turns white.

6. 6

   Brown the sausage

   Move the chicken to one side and fry the chorizo until it begins to brown and release its fat.

7. 7

   Add the rice

   Stir everything together, then add the rice.

8. 8

   Add tomatoes and stock

   Add the chopped tomatoes, spices and prepared stock.

9. 9

   Simmer the rice

   Cover the pan and simmer for 15–20 minutes, stirring occasionally, until the rice is cooked and the liquid has been absorbed.

10. 10

    Adjust the liquid

    If the mixture looks a little dry, add another splash of stock, taking care not to make it too wet.

11. 11

    Cook the prawns

    Add the prawns, cover the pan and cook over a low heat until they are cooked through and have turned pink.

12. 12

    Serve straight away

    Take the pan off the heat and serve immediately with a fresh green salad and slices of crispy garlic bread.

What is jambalaya?

Jambalaya is a rice-based dish associated with Louisiana and the food traditions of the American South. It brings together influences from several culinary cultures, with meat or seafood cooked alongside rice and seasonings.

This version layers chicken, chorizo and prawns with tomatoes, vegetables and Cajun spice. Cooking the rice in the same pan lets it take on the savoury flavours as it softens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 917 calories, 61g protein, 51g carbs, 51g fat.

The rice and tomatoes provide most of the carbohydrates, while the chicken and prawns contribute protein. Olive oil and the sausage are major sources of fat; serve with a generous green salad to add freshness and balance the rich rice.

The meat and seafood

Chicken thighs: removing the skin and visible fat, as the method directs, keeps the pieces ready to cook evenly in the pan.

Sausage: andouille gives a traditional smoky, spicy note, while chorizo is the stated alternative. Browning it before combining everything helps its fat and flavour mingle with the vegetables and rice.

Prawns: add them near the end rather than with the chicken. They need only cook until pink, so this timing helps avoid overcooking.

Building the base

Vegetables: dice the onion, celery and pepper to roughly 1 cm so they soften together. Fry them with the garlic and optional chilli until they begin to soften.

Spices: Cajun seasoning and smoked paprika bring the recipe’s main seasoning, while the tomatoes add a tangy base. Taste for salt as needed, bearing in mind that stock cubes and sausage can also be salty.

Getting the rice right

Stock: prepare the cubes in 2 cups of boiling water unless you have fresh chicken stock. Add the stock with the tomatoes and spices so the rice can simmer in the seasoned liquid.

Liquid: keep the pan covered while the rice cooks for 15–20 minutes, stirring occasionally. If it looks dry before the rice is done, add only a small splash of stock; the finished mixture should not be soupy.

Checking when it is done

Rice: it should be tender and the cooking liquid absorbed after the simmer. If it needs a little longer, continue cooking covered and keep an eye on the liquid level.

Prawns: once added, cook over a low heat until pink and cooked through. Remove the pan from the heat as soon as they are ready.

Serving the meal

The recipe suggests serving the jambalaya immediately with a fresh green salad and crispy garlic bread. The salad adds a fresh contrast to the warm, rich rice, while the bread makes the meal more substantial.

Bring the pan to the table if convenient and serve while the rice and prawns are hot. A crisp salad is also useful if you want a lighter accompaniment.

Recipe notes & tips

• Defrost the prawns before you start so they are ready to add near the end.
• Dice the vegetables to a similar size so they soften at roughly the same pace.
• Keep the heat moderate while softening the vegetables to avoid scorching the garlic.
• Stir occasionally during the covered simmer to help the rice cook evenly.
• Add extra stock a little at a time if the pan starts to look dry.
• Wait until the prawns turn pink, then take the pan off the heat promptly.

Variations

• Use andouille: choose it instead of chorizo for the sausage option named in the recipe.
• Skip the chilli: leave it out for a milder pan of jambalaya.
• Use chilli paste: swap in 1 teaspoon in place of the fresh chillies.
• Use jarred garlic: replace the fresh cloves with 1 teaspoon of crushed garlic from a jar.
• Use fresh stock: skip dissolving the stock cubes in boiling water.

Common mistakes to avoid

• Adding prawns too early: they can overcook, so put them in only after the rice has cooked.
• Adding too much stock: the jambalaya can turn wet, so use just a splash if it looks dry.
• Leaving the rice unstirred: stir occasionally during the covered simmer to help it cook evenly.
• Cutting uneven pieces: dice the vegetables to about 1 cm so they soften at a similar rate.
• Skipping the sausage browning: fry it until it begins to brown and release its fat before stirring everything together.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 2 days. Reheat thoroughly in a pan or microwave, adding a small splash of water or stock if the rice has dried out.

Frequently asked questions