Our top 3 of 12 Jambalaya recipes
- Chicken & Prawn Jambalaya
- Mark's Spicy Jambalaya (no Fish)
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If you can’t find Cajun seasoning, use 1 tsp of chilli powder and a pinch of cayenne pepper, or add according to taste. Cool any leftovers quickly and keep covered and refrigerated. Use the next day – either thoroughly re-heated, or eaten cold for a packed lunch.
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- 225g long grain rice
- 2 tbsp olive oil
- 300g stir-fry chicken strips or chunks
- 3 sticks celery. sliced
- 1 large onion. chopped
- 1 green pepper deseeded and sliced
- 2 garlic cloves. crushed
- 1-2 tsp Cajun seasoning. according to taste
- 1 tbsp chopped fresh thyme
- 150g Dolmio Sicy Pepperoni Tomato Stir-In Sauce
- 200g cooked peeled prawns
- 1. Cook the rice in plenty of boiling water until tender, about 12 minutes.
- 2. Meanwhile, heat the oil in a large frying pan or wok and sauté the chicken for about 3-4 minutes, until browned. Add the celery, onion, green pepper and garlic. Cook, stirring, for about 3 minutes, until softened.
- 3. Add the Cajun seasoning and thyme. Cook gently, stirring occasionally, for a further 5 minutes.
- 4. Drain the rice thoroughly, then add it to the frying pan with the DOLMIO Spicy Pepperoni & Tomato Stir-in Sauce, stirring well to combine. Add the prawns and cook for another 2-3 minutes, until thoroughly heated, then serve.
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- 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
- 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
Jambalaya is a dish which has some basic ingredients - onions, green (bell) peppers, celery, rice and seasonings - to which you can add whatever you have to hand.
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- 2 TBSPS Vegetable Oil
- 2 Onions, roughly chopped
- 1 Green (bell) pepper, deseeded and roughly chopped
- 2 Celery sticks, roughly chopped
- 3 Garlic cloves, finely chopped
- 2 TSP Paprika
- 300g (10½ oz) Skinless, boneless chicken breasts, chopped
- 100g (3½ oz) Kabanos sausages, chopped
- 3 Tomatoes, skinned and chopped
- 450g (1lb/2 cups) Long grain rice
- 900ml (1½pint/3Â¾ cups) Hot chicken or fish stock
- 1 TSP Dried oregano
- 2 Fresh bay leaves
- 12 King prawns tails (jumbo shrimp tails)
- 4 Spring onions (scallions), finely chopped
- 2 TSBP Chopped fresh parsley
- Salt and pepper
- Salad, to serve
- 1) Heat the vegetable oil in a large frying pan (skillet) and add the onions, (bell) pepper, celery and garlic. Cook for 8-10 minutes until all vegetables have softened. Add the paprika and cook for further 30 seconds. Add the chicken and sausages and cook for 8-10 minutes until lightly browned. Add the tomatoes and cook for 2-3 minutes until collapsed.
- 2) Add the rice to the pan and stir well. Pour in the hot stock, oregano and bay leaves and stir well. Cover and simmer for 10 minutes over a very low heat.
- 3) Add the prawns and stir well. Cover again and cook for a further 6-8 minutes until the rice is tender and the prawns are cooked through.
- 4) Stir in the spring onions (scallions), parsley and season to taste. Serve immediatly.