• 49917b40ab83647d16615a5538456021

Chicken, Sausage And Prawn Jambalaya

Jambalaya is a French word that means 'jumbled' or 'mixed up', 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

Serves 4people
chicken thighs, skin on, preferably free-range or organic
chicken drumsticks, skin on, preferably free-range or organic
sea salt and freshly ground black pepper
cayenne pepper
olive oil
gr smoked sausage, such as andouille or fresh chorizo, skin removed, cut into 1cm thick slices
large onion, peeled and roughly chopped
green pepper, deseeded and roughly chopped
red pepper, deseeded and roughly chopped
sticks of celery, trimmed and roughly chopped
fresh bay leaves
sprigs of fresh thyme
cloves of garlic, peeled and sliced
fresh red chillies, deseeded and finely chopped
x 400g tin of chopped tomatoes
liter chicken stock, preferably organic
gr long-grain rice
raw king prawns, peeled and deveined
handful of fresh 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. 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.

Recipes we also love...

Recipes We Also Love

Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift