Jumpin’ Jambalaya Recipe by Anna Jane Kingston
Oh Jambalaya… the word itself makes me want to dance! Originating from the vibrant city of New Orleans, this flavourful fusion dish offers up a real taste of creole cooking.
Chicken and sausage generally always feature in a jambalaya, but you can mix it up and add some prawns or cooked ham if you like. The preparation for this recipe is a breeze, and it’s a one pot wonder, meaning less time at the sink afterwards!
– 3 tablespoons of olive oil
– 1 cup of paella or long grain rice
– 2 large cloves of diced garlic
– 1 finely diced medium onion
– 2 chopped tomatoes
– 1 red/yellow diced pepper (or half and half)
– 150g of diced spicy chorizo sausage
– 2 chicken fillets
– 1 pinch of saffron treads (optional)
– 1/4 teaspoon of cayenne pepper
– 1 teaspoon of paprika
– 1/2 a teaspoon of cajun seasoning
– pinch of salt and black pepper
– 450ml of chicken stock
– 1/4 lemon slice for each plate
1. Heat the olive oil in a large pot, and start by adding the uncooked rice, followed by the onion, garlic, peppers, chorizo and chicken. Fry everything for about five minutes.
2. Add all the seasoning to the pan and ensure all the ingredients are well coated.
3. Add the chicken stock and mix thoroughly.
4. Cover the pot with a lid and simmer on a low heat for about 20-25 minutes… all the stock should be absorbed.
5. Serve each plate with a 1/4 of a lemon. In my opinion, the squeeze of lemon makes it even tastier!
I am a Teacher and Irish food blogger, and I am obsessed with food and clean and healthy eating. I’ve been experimenting with food since my school days, and I am continuously developing and adapting recipes to keep my body happy and healthy. I’m an 80:20 Paleo eater myself, so many of my recipes relate to that area, but I always try to make my recipes adaptable for all dietary requirements. I hope that my blog A Thyme to Eat may inspire and bring a little culinary delight to your table. You can also find me on Twitter. Happy Feasting!