Jambalaya with chicken, shrimp, and andouille

Ingredients

• 60 ml (4 tablespoons)neutral oil
• 1 sausage (about 85 g / 3 oz)andouille sausage, quartered lengthways and sliced crossways 6 mm (¼ inch) thick
• 2 small thighs (about 170 g / 6 oz)boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces
• 2 teaspoons, dividedCreole seasoning
• 60 ml (¼ cup)yellow onion, finely diced
• 60 ml (¼ cup)green pepper, finely diced
• 60 ml (¼ cup)celery, finely diced
• 1bay leaf
• ½ teaspoondried thyme
• ½ teaspoonkosher salt
• 3 clovesgarlic, minced
• 1 teaspoontomato purée
• 185 g (1 cup)jasmine rice, washed and drained
• 180 ml (¾ cup)low-sodium chicken stock
• 120 ml (½ cup)chopped tomatoes
• 8 mediumprawns, peeled and deveined
• to garnishspring onions, thinly sliced

Instructions

1. 1

   Brown the meat

   Heat the oil in an Always Pan over a medium heat. Add the sausage and cook until lightly browned, about 3–4 minutes, then transfer it to a plate, leaving the oil in the pan. Season the chicken with 1½ teaspoons of the Creole seasoning and cook for about 3–4 minutes per side, until lightly browned. It need not be fully cooked yet; it will finish cooking with the rice. Transfer it to the plate with the sausage.

2. 2

   Build the rice

   Lower the heat to medium-low. Add the onion, pepper, celery, bay leaf, thyme and salt, and cook until just softened, about 2 minutes. Add the garlic and tomato purée; cook, stirring, until the purée darkens slightly, about 2 minutes. Stir in the rice and cook for 2 minutes to coat the grains. Add the stock, chopped tomatoes, sausage and chicken, stirring to combine and scraping up any browned bits. Turn off the heat, transfer the mixture to the rice cooker pot and set the cooker to CUSTOM for 1 hour.

3. 3

   Add the prawns

   Meanwhile, season the prawns with the remaining ½ teaspoon of Creole seasoning. When 30 minutes remain on the cooking cycle, arrange them in a single layer on top of the rice. Cook until the cycle is complete, then garnish with spring onions before serving.

What is jambalaya?

Jambalaya is a Louisiana dish shaped by Creole and Cajun cooking traditions, usually made by cooking rice with meat, vegetables and seasoning. This version combines chicken, andouille and prawns in a rice cooker.

The method starts by browning the meat and softening the aromatic vegetables in a pan, then transfers everything to cook with the rice. That first stage adds flavour while the cooker handles the longer, hands-off cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 605 calories, 26g protein, 54g carbs, 32g fat.

The rice supplies most of the carbohydrates, while the oil and andouille contribute much of the fat. Chicken, sausage and prawns provide the protein, with the exact balance depending on the sausage and seasoning used. Serve with a generous side of green vegetables to add freshness to the plate.

The meat and seasoning

Andouille: this smoked, seasoned sausage brings a savoury, gently spicy flavour. Browning it first leaves tasty browned bits in the pan for the vegetables and rice.

Chicken: lightly brown the thighs, but do not try to cook them through at this point. They finish in the rice, which helps keep the method straightforward.

The vegetable base

Onion, pepper and celery: dice them finely so they soften quickly and distribute through the rice. Cook them until just softened rather than browned.

Garlic and tomato purée: add these after the vegetables, stirring for about 2 minutes until the purée darkens slightly. This lets the ingredients mingle with the oil before the rice and liquids go in.

Getting the rice right

Rinsing: wash the jasmine rice and drain it well before adding it. This removes excess surface starch and avoids tipping extra rinse water into the cooker.

Liquid: measure the stock and chopped tomatoes carefully, then stir them through the rice and meat. Scrape up the browned bits from the pan as directed; they add flavour to the cooking mixture.

When to add the prawns

Timing: season the prawns while the rice cooks, then add them when 30 minutes remain on the one-hour cycle. Placing them on top in a single layer gives them room to cook evenly.

Doneness: the recipe uses the end of the cooking cycle as its cue. Avoid stirring the prawns into the rice when you add them; leave them on top to cook through.

Serving the jambalaya

Garnish: scatter thinly sliced spring onions over the finished dish just before serving for a fresh, savoury finish.

On the side: serve it as a complete rice-centred meal, or add a simple green salad or steamed green vegetables. Keep any accompaniments lightly seasoned so they do not compete with the Creole spices.

Recipe notes & tips

• Drain the rinsed rice thoroughly so you do not add extra water to the measured liquid.
• Cut the onion, pepper and celery into similarly small pieces so they soften at the same rate.
• Leave the sausage’s browned bits in the pan when transferring it to the plate.
• Measure out the two portions of Creole seasoning before cooking so the chicken and prawns are seasoned as directed.
• Arrange the prawns in one layer on top of the rice when 30 minutes remain.

Variations

• Adjust the heat: use a milder or hotter Creole seasoning to suit your preference.
• Swap the rice: use another long-grain rice, following the cooker’s directions if its cooking time differs.
• Add more vegetables: increase the diced onion, pepper or celery for a more vegetable-filled version.
• Change the garnish: use chopped parsley instead of spring onions for a different fresh finish.
• Use extra prawns: add more peeled prawns in a single layer, allowing enough space for them to cook evenly.

Common mistakes to avoid

• Crowding the pan: brown the sausage and chicken in batches if they do not fit comfortably.
• Cooking the chicken through too early: brown it lightly, then let it finish in the rice cooker.
• Adding unmeasured rinse water: drain the washed rice well before cooking.
• Stirring in the prawns: arrange them on top in a single layer when 30 minutes remain.
• Overcooking the tomato purée: stir it for about 2 minutes, until it darkens slightly, then continue with the rice.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until piping hot throughout, adding a small splash of stock or water if the rice has dried out; avoid reheating more than once.

Frequently asked questions