Jambalaya

A big, bold Louisiana one-pot of rice simmered with chicken, andouille sausage, shrimp, and the holy trinity. Jambalaya is a party in a pot — smoky, spicy, and deeply satisfying. One pot feeds a crowd and tastes like celebration.

Prep time

20 mins

Cook time

1 hr

Total time

1 hr 20 mins

Servings

8 servings

Calories

680

Ingredients

• 500g boneless chicken thighs, cut into chunks
• 300g andouille sausage, sliced into rounds
• 300g large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 large onion, 2 celery stalks, 1 green bell pepper, diced
• 4 garlic cloves, minced
• 400g canned crushed tomatoes
• 400g long-grain white rice
• 750ml chicken stock
• 2 bay leaves
• 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (optional)
• 4 spring onions, sliced, fresh parsley, and hot sauce, to serve

Instructions

1. Brown the chicken and sausage in the oil in a large Dutch oven over medium-high heat, about 8 minutes; remove to a plate.
2. Sauté the onion, celery, and bell pepper in the same pot for 6 minutes until softened.
3. Stir in the garlic, Cajun seasoning, paprika, thyme, and cayenne; cook 1 minute until fragrant.
4. Add the tomatoes and cook 3 minutes until the mixture thickens and darkens.
5. Stir in the rice, coating every grain, then pour in the stock and add the bay leaves.
6. Return the chicken and sausage to the pot, bring to a boil, then cover and reduce to the lowest simmer.
7. Cook undisturbed for 25 minutes until the rice is tender and has absorbed the liquid.
8. Fold in the shrimp, cover, and cook 5 minutes more until pink; rest 10 minutes, then fluff with spring onions and parsley.

Pro tips

• Do not lift the lid while the rice cooks — the steam is doing the work.
• Browning the sausage first builds the smoky base layer.
• Add the shrimp at the very end so they stay plump, not rubbery.
• The 10-minute rest lets the rice finish perfectly.

Frequently asked questions