Jambalaya
Smoked Sausage, Chicken and Shrimp Rice
Jambalaya is a one-pot rice dish: sausage, chicken and vegetables cooked down with tomato, then rice and stock, left covered and untouched, with prawns added near the end. The Creole version is red with tomato.
The chef's recipe browns sausage and chicken with the vegetables, adds tomato sauce, diced tomatoes and stock, stirs in the rice and cooks it covered for 20 minutes without lifting the lid, then adds the prawns for 10 to 15 minutes and stands it 15 minutes.
Ingredients
Ingredients
- 900 g smoked sausage, sliced
- 150 g boneless, skinless chicken thighs, diced
- 450 g raw prawns, peeled and deveined
- 2 x 225 g tins tomato sauce
- 150 g tinned or fresh diced tomatoes
- 60 ml vegetable oil
- 150 g onion, diced
- 120 g celery, diced
- 75 g red pepper, diced
- 1 tbsp minced garlic
- 720 ml chicken stock or water
- 600 g long-grain rice
- Fine sea salt, black pepper and Louisiana hot sauce
- 50 g sliced spring onions
- 15 g chopped parsley
Method
- Soften the vegetables Heat the oil in a large heavy pot and cook the onion, celery, pepper and garlic for 3 to 5 minutes, until soft.
- Brown the meat Add the sausage and cook for 5 minutes, then the chicken for another 5 minutes, stirring now and then.
- Add tomato and stock Stir in the tomato sauce, diced tomatoes and stock and bring to a rolling boil.
- Cook the rice Stir in the rice and return to the boil, then reduce the heat to low and season with salt, pepper and hot sauce. Cover and cook for 20 minutes without stirring or lifting the lid.
- Add the prawns Add the spring onions, parsley and prawns, stir once and cover. Cook for 10 to 15 minutes until the rice is tender and the prawns are pink and opaque. The chicken must be cooked through, with no pink.
- Stand Take off the heat and let it steam, covered, for 15 minutes before serving.
Food safety
Check that the chicken is cooked through, with no pink and juices running clear. Cook the prawns until pink and opaque all through. Cool leftover rice quickly and eat within a day, reheating until piping hot.
Do not lift the lid during the first 20 minutes.
The amount of sausage is large; the source gives 2 lb.