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Jambalaya

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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.
Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Video

Ingredients
  

  • 3 tbsp olive oil or oil of choice
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 1 medium red pepper
  • 10 cloves garlic finely chopped
  • 5 chicken thighs deboned and cut into 6 pieces each
  • 200 g 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 to taste
  • 1 tsp dried thyme
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 can chopped tomatoes
  • 3 cups chicken stock
  • 1 cup long-grain rice
  • 6 or 8 large uncooked peeled prawns

Equipment

Grill Temperature

180C temp_icon

Surfaces

Cast Iron Dutch Oven
Stainless grid

Method
 

  1. Set up your Egg for a direct cook and preheat it and your Dutch oven to 180°C.
  2. Heat about 3 tbsp oil and pop in your celery, peppers and onion to fry. Stir occasionally cooking for 3 or 4 minutes.
  3. Now add your garlic and chopped sausage. Fry for a further 2 minutes to brown the chicken slightly.
  4. Add your herbs and spices and stir through. Fry for 2 minutes.
  5. Add your rice and fry for a couple of minutes, coating it in the spices.
  6. Time for the liquid, add the stock and tomatoes.
  7. Cook for about 30 minutes, stirring occasionally to stop the rice at the bottom from sticking.
  8. 5 minutes before the end of your cook, add the raw prawns and stir through.

Video

Jambalaya

2 Comments

  1. Adam Burgess
    Adam Burgess on August 20, 2021 at 12:59 pm

    Hi Nick, how many people will this recipe serve?

    Thanks

    Adam

    Reply

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