Jambalaya is a cajun recipe from New Orleans. It is typically made with andouille sausage which is difficult to find in Ireland so I use chorizo instead. It also typically includes shrimp but my husband and kids aren’t fans so I leave them out. Feel free to add some if you like them.
It is a one pot meal that is definitely worth trying as the flavours are amazing.
This is delicious served immediately but can be stored in the fridge for up to 3 days in a sealed container.
- 1.5 tbsp rapeseed oil
- 4 chicken breasts
- 200 g andouille sausage or chorizo
- 2 small peppers
- 2 sticks celery
- 1 chilli pepper
- 1 medium onion
- 3 cloves garlic
- 1 tbsp flour
- 1 tin tomatoes
- 900 ml chicken stock
- 250 g white rice
- 1.5 tbsp Cajun seasoning
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 bay leaf
- salt and freshly-ground black pepper
- Dice the celery, onions, peppers and chillis. Crush the garlic.
- Heat the oil in a large saucepan or wok over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a plate and set aside.
- Add the peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened. Add the flour and cook for a couple of minutes. The flour will thicken the dish
- Add the tinned tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, cooked chicken and sausage, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring every 5 minutes or so along the way so that the rice does not burn. You may need to add a little water also.
- Remove and discard the bay leaf. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat.
- Serve immediately or store for up to 3 days in a sealed container in the fridge