Stemming from the deep south of the USA, Jambalaya is a mix of Andouille pork sausages, chicken and prawns all in a spicy rice sauce.
This version contains tomatoes. I made it with homemade Andouille sausages. It’s a very garlic heavy dish.
- 3 Tbsp olive oil (or oil of choice)
- 1 medium onion, chopped
- 2 large stalks celery, chopped
- 1 medium red pepper
- 10 cloves of chopped garlic
- 5 chicken thighs, deboned and cut into 6 pieces each
- 200g Andouille sausage, cut into 1cm rounds (you can use Polish Kielbasa as a substitute)
- 1 tsp cayenne pepper (more or less to taste)
- 2 tsp paprika (more or less to taste)
- salt to taste
- black pepper to taste
- 1 tsp thyme, dry
- 1 Tbsp oregano, dry
- 1 Tbsp basil, dry
- 1 can chopped tomatoes
- 3 cups chicken stock
- 1 cup long-grain rice
- 6 or 8 large uncooked peeled prawns
- You need a dutch oven or Le Creuset. I like the medium sized Lodge Dutch ovens.
- Setup your Egg for a direct cook and preheat it and your Dutch oven to 180°C.
- Heat about 3 tbsp oil and pop in your celery, peppers and onion to fry. Stir occasionally cooking for 3 or 4 minutes.
- Now add your garlic and chopped sausage. Fry for a further 2 minutes to brown the chicken slightly.
- Add your herbs and spices and stir through. Fry for 2 minutes.
- Add your rice and fry for a couple of minutes, coating it in the spices.
- Time for the liquid, add the stock and tomatoes.
- Cook for about 30 minutes, stirring occasionally to stop the rice at the bottom from sticking.
- 5 minutes before the end of your cook, add the raw prawns and stir through.
Serve with some delicious hush puppies.
We made this recipe during one of our live cooks we do most Saturdays.