Chicken, sausage & prawn jambalaya

Jambalaya

Serves 8-10

  • 4 higher-welfare chicken thighs

  • 4 higher-welfare chicken drumsticks

  • sea salt

  • freshly ground black pepper

  • cayenne pepper

  • olive oil

  • 300 g quality smoked sausage, such as andouille or fresh iberico chorizo, skin removed, cut into 1cm thick slices

  • 1 large onion, peeled and roughly chopped

  • 1 green pepper, deseeded and roughly chopped

  • 1 red pepper, deseeded and roughly chopped

  • 4 sticks celery, trimmed and roughly chopped

  • 4 bay leaves

  • 4 sprigs fresh thyme

  • 6 cloves garlic, peeled and sliced

  • 1-2 fresh red chillies, deseeded and finely chopped

  • 400 g tinned chopped tomatoes

  • 1.5 litres organic chicken stock

  • 700 g long-grain rice

  • 16-20 raw king prawns, from sustainable sources, ask your fishmonger, peeled and deveined

  • 1 handful fresh curly parsley

Season the chicken with salt, pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It's important to control the heat of the pan: you don't want it to be so slow nothing's happening, or so fast that things are catching and burning. You want a steady, solid heat.



Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.



Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken's ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.



Wine suggestion:

American Pinot Noir – try one from Oregon

Nutritional Information

Chicken, sausage & prawn jambalaya

A gorgeous Deep South mash-up

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0 foodies cooked this
I've stayed true to the Creole classic with a melting pot of flavours, influences and ingredients
Serves 8-10
1h 20m
Super easy
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Method

Jambalaya is a French word that means 'jumbled' or 'mixed up', and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto. Originally, any Louisiana 'critter' unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well. This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.

Season the chicken with salt, pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It's important to control the heat of the pan: you don't want it to be so slow nothing's happening, or so fast that things are catching and burning. You want a steady, solid heat.

Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.

Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken's ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.

Wine suggestion:
American Pinot Noir – try one from Oregon

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 385
    19%
  • Carbs 81.2g
    31%
  • Sugar 6.8g 8%
  • Fat 31.0g 44%
  • Saturates 10.0g 50%
  • Protein 57.6g 128%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 higher-welfare chicken thighs

  • 4 higher-welfare chicken drumsticks

  • sea salt

  • freshly ground black pepper

  • cayenne pepper

  • olive oil

  • 300 g quality smoked sausage, such as andouille or fresh iberico chorizo, skin removed, cut into 1cm thick slices

  • 1 large onion, peeled and roughly chopped

  • 1 green pepper, deseeded and roughly chopped

  • 1 red pepper, deseeded and roughly chopped

  • 4 sticks celery, trimmed and roughly chopped

  • 4 bay leaves

  • 4 sprigs fresh thyme

  • 6 cloves garlic, peeled and sliced

  • 1-2 fresh red chillies, deseeded and finely chopped

  • 400 g tinned chopped tomatoes

  • 1.5 litres organic chicken stock

  • 700 g long-grain rice

  • 16-20 raw king prawns, from sustainable sources, ask your fishmonger, peeled and deveined

  • 1 handful fresh curly parsley