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Jambalaya

May 7, 2019

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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 minutes
Cook Time 45 minutes 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

Filed Under: Mains

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About Me

Hi! My name is Caitriona and I like to cook, especially for my extended family and friends.

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