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Prep 40 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 1 Large onion, diced
  • 2 Sticks of celery, diced
  • 200 g Chorizo, cut into £1 sized pieces
  • 5 Cloves of garlic, finely chopped
  • 1 tbsp Creole spice (or Cajun spice)
  • 1 Red pepper, diced
  • 450 g Chicken thighs, cut into chunks
  • 250 g Long grain rice
  • 400 g Tin of chopped tomatoes
  • 400 ml Chicken stock
  • 180 g King prawns, cut in ½ lengthways
  • 100 g Spring onion, sliced
  • 100 g Frozen peas
Jambalaya
Jambalaya Jambalaya

My twist on one of New Orleans most beloved recipes. Tender chicken, chorizo and prawns jumbled up with Creole spiced tomato rice.

  1. Heat some oil in a large frying pan, fry the diced onion and celery over a medium-high heat for a few minutes until it softens.
  2. Add the chorizo, cook for one minute, then add the garlic and cook for a further minute.
  3. Add the spice mix and stir well. Add the diced red pepper and fry for one more minute.
  4. Add the rice, chopped tomatoes, chicken stock and chicken. Stir well.
  5. Cover the pan with a lid, or with tin foil and simmer over a low-medium heat for 20-25 minutes until the rice has cooked and most of the liquid has been absorbed.
  6. For the last few minutes, add the king prawns, frozen peas and sliced spring onions, stir well.
  7. Once the prawns are cooked and all of the liquid has been absorbed, it is ready to serve.
  8. Enjoy!
Jambalaya
Jambalaya Jambalaya

My twist on one of New Orleans most beloved recipes. Tender chicken, chorizo and prawns jumbled up with Creole spiced tomato rice.

Prep 40 minutes
Total 40 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 1 Large onion, diced
  • 2 Sticks of celery, diced
  • 200 g Chorizo, cut into £1 sized pieces
  • 5 Cloves of garlic, finely chopped
  • 1 tbsp Creole spice (or Cajun spice)
  • 1 Red pepper, diced
  • 450 g Chicken thighs, cut into chunks
  • 250 g Long grain rice
  • 400 g Tin of chopped tomatoes
  • 400 ml Chicken stock
  • 180 g King prawns, cut in ½ lengthways
  • 100 g Spring onion, sliced
  • 100 g Frozen peas
  1. Heat some oil in a large frying pan, fry the diced onion and celery over a medium-high heat for a few minutes until it softens.
  2. Add the chorizo, cook for one minute, then add the garlic and cook for a further minute.
  3. Add the spice mix and stir well. Add the diced red pepper and fry for one more minute.
  4. Add the rice, chopped tomatoes, chicken stock and chicken. Stir well.
  5. Cover the pan with a lid, or with tin foil and simmer over a low-medium heat for 20-25 minutes until the rice has cooked and most of the liquid has been absorbed.
  6. For the last few minutes, add the king prawns, frozen peas and sliced spring onions, stir well.
  7. Once the prawns are cooked and all of the liquid has been absorbed, it is ready to serve.
  8. Enjoy!