Jambalaya one of my all time favourite comfort foods, its either warming in the colder winter months or can be just as satisfying when enjoyed in the sun with a glass of crisp white wine.
This one pot dinner is perfect for the whole family to dig into and enjoy. With just the tiniest kick of heat and the opportunity to pack it full of hidden veggies its great for children to, although leave out the cayenne pepper in the spice mix if you're cooking for children extra sensitive to spice. This recipe uses chicken, chorizo and prawns but its such a versatile dish you can mix up the ingredients to suit what you have in the fridge or cupboards, and it can be turned into a vegan or vegetarian meal very easily.
Prep time 15 mins
Cooking time 1hr 15mins
3tbsp olive oil
100g chorizo, sliced
3 to 4 skinless boneless chicken thighs, diced
1 onion, diced
1 red pepper, diced
2 celery sticks, diced
2 garlic cloves, crushed
2.5tbsp cajun spice mix (see below for spice mix)
200g long grain rice
1 tin chopped tomatoes
600ml chicken stock
1 tsp of sugar
Handful of frozen prawns (optional)
Salt and Pepper
To garnish
Freshly chopped parsley
Thinly sliced spring onion
1 tbsp salt
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp smoked paprika
1 tsp cayenne powder (add an extra 1/2tsp if you like a chilli kick)
1 tbsp dried oregano
1 tsp white pepper
1 tsp dried thyme
Heat the oil in a saute pan or deep frying pan that has a lid available, you can always use tin foil to create a lid. On a medium heat add the chorizo and cook until crispy round the edges and the oils have run out, remove from the pan and set aside.
Next add the chicken to the pan with the chorizo oils and cook through, this should take around 10 mins depending on the size of your chunks, once cooked remove and set aside.
Add the diced onion, pepper, and celery to the pan and cook gently until tender and translucent, about 7 mins, if the pan get to dry at any point add a splash of water.
Then add the garlic and the cajun spice mix, cook for 3 mins adding a drizzle of oil to the pan if the spices start to stick.
Pour in the rice and stir to coat in all the spices, cook for a minute.
Now add tomatoes, stock and the sugar and bring up to a boil, once boiling turn the temperature down to a simmer, pop the lid on and leave to cook for around 30 mins, checking every 5-10 mins stirring to make sure its not sticking to the bottom of the pan and to make sure the rice is cooking correctly. Add more water if its nearly absorbed but the rice still isn't cooked, although this shouldn't happen.
Once the rice is almost cooked (after about 20 mins of cooking the rice should be a) add the meats back in and if using stir in the prawns, pop the lid back on until the prawns and rice are fully cooked.
Garnish with your fresh parsley and spring onion and serve with a chunk of fresh bread.
To turn this vegan just add all your fave veg or pulses, change the stock to a veggie one. Roasted or caramelised cauliflower florets would be delicious scattered across the top of this smokey dish!
