Mark's Spicy Jambalaya (no Fish) Recipe at MyDish

Mark's Spicy Jambalaya (no Fish)

3 stars based on 9 reviews Rate this Recipe

Method

  • Skin the chicken thighs and coat in cajun spice, lightly brown in a little oil.
  • Remove thighs from pan.
  • finely chop onions and add to pan, add a little water if required, onions will soak up remaining spices in bottom of pan. Cook until softened and return thighs back to pan. Simmer for 25 min uncovered. Meanwhile slice smoked sausage, finely chop celery, peppers and crush garlic.
  • After 20 mins, in a seperate pan, add a little oil, brown sausage then add garlic, celery and peppers, cook until softened.
  • Once thighs have cooked for 25 mins add contents from other pan along with 280g of long grain rice and teaspoon of thyme.
  • Cover ingredients with cold water cover with tight fitting lid and bring to boil.
  • Simmer for 30mins.
  • Serve with finely chopped spring onions and add hot pepper sauce to taste. Enjoy

    • Comments Add your comment

    • I have made this recipe 4 or 5 times now, we love it. Once I ran out of hot pepper sauce so I added crushed chillies whilst it was cooking the rice - wow. great recipe. You can even leave out the sausage part - its just as good !

      by jooles on Sat Jun 19 2010   reply to this comment

    • i made this dish and it was great, plenty to go round.

      by kat1 on Wed Oct 24 2007   reply to this comment

    Ingredients

    • 8 pieces chicken thighs
    • 1or2 sausages smoked sausage
    • 2 large onions
    • 1 red bell pepper
    • 1 green bell pepper
    • 2 sticks celery
    • 2 tablespoons cajun spice
    • 1 teaspoon thyme
    • 3 cloves garlic
    • 280g long grain rice
    • 5 or 6 spring onions
    • to taste hot pepper sauce

    By Views 4587  Added Sun Oct 21 2007


    Chicken thighs in cajun spice cooked with onions,smoked sausage,celery,peppers,garlic,thyme and longgrain rice.Served with spring ons n pepper sauce

    Most Viewed Pages