Jambalaya

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.

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Jambalaya

Prep Time 15 minutes

Cook Time 45 minutes

Servings 4 people

Ingredients

• 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

Instructions

• 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