A classic Creole dish, jambalaya from New Orleans is a true one-pot wonder blending French, African, Spanish and American influences. Make sure you use parboiled or “converted” rice when making this recipe. Serve with cornbread muffins for a hearty main meal.
Ingredients
2 tsp sweet paprika
1 tsp cayenne pepper
2 tsp dried oregano
2 tsp dried thyme
2 tbsp olive oil
1 red onion, diced
4 celery stalks, diced
1 red capsicum, diced
2 tsp crushed garlic (or garlic powder)
500 g andouille or chorizo sausage, diced
1 kg chicken breast fillets, diced
6–8 large tomatoes, diced
2 tbsp tomato paste
1 kg parboiled rice
750 ml (3 cups) chicken stock
1 tsp salt
Instructions
Mix the spices with the dried herbs. Heat the olive oil in a large pot and add the onion, celery and capsicum. Fry for 5–6 minutes over medium heat until just soft, then add the garlic and 2 tsp of the spices and herbs. Stir well.
Add the sausage, chicken, tomatoes, tomato paste, rice, stock, salt and the remaining spices and herbs. Mix well and bring to the boil. Simmerfor 3–5 minutes then reduce the heat to low and simmer for 20–25 minutes or until the rice is tender. Keep stirring to prevent the rice from sticking to the bottom of the pot. Add a little water if needed. Serve with cornbread muffins.
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