Jambalaya
Jambalaya is a Louisiana rice dish with chicken, smoked sausage, prawns and vegetables. The rice cooks in one pot with the aromatic base; add prawns near the end to keep them tender.
Additional 10 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Cut the ingredients
Cut chicken into 3 cm pieces and sausage into rounds. Dice onion, pepper and celery, mince garlic and devein the prawns. Rinse the rice and drain thoroughly.
Brown the meat components
Heat oil in a wide, heavy saucepan. Fry chicken for 6–8 minutes and set aside. Brown sausage for 3 minutes and remove too. The chicken may still need further cooking inside.
Make the vegetable base
Cook onion, pepper and celery in the remaining fat for 8 minutes. Add garlic, tomato paste, paprika, thyme, cayenne and black pepper for 1 minute, stirring without scorching.
Add the rice
Add tomatoes, stock, salt, chicken and sausage. Bring to the boil, add rice and spread it out once. Cover tightly and cook gently for about 20 minutes without unnecessary opening or constant stirring.
Add the prawns
Check that the rice is nearly tender with a little liquid between the grains. Arrange the prawns on top, cover and cook for 5–7 minutes until opaque and 63 °C inside. The chicken must reach 74 °C.
Let it sit
Turn off the heat and rest covered for 10 minutes. Fluff gently with a fork, fold in chopped parsley and serve. If the rice is still firm, add a little boiling water and finish cooking gently before resting.
Little hint
Use ordinary long-grain rice and check its packet instructions, as liquid absorption varies. Heavy cookware and gentle heat help cook the rice without scorching the base.
Frequently asked questions
What should I watch out for when cooking?
Use ordinary long-grain rice and check its packet instructions, as liquid absorption varies. Heavy cookware and gentle heat help cook the rice without scorching the base.
How should I prepare the ingredients?
Cut chicken into 3 cm pieces and sausage into rounds. Dice onion, pepper and celery, mince garlic and devein the prawns. Rinse the rice and drain thoroughly.
