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New Orleans Jambalaya
A bold and smoky one-pot rice dish from Louisiana with andouille sausage, chicken and prawns. Browning the chicken and sausage in batches before anything else goes into the pot builds the deep, caramelised base this dish depends on.
Ingredients
Instructions
Season chicken with Cajun seasoning. Brown in oil in a large pot and remove.
Brown sausage in the same pot. Add onion, capsicum and celery — cook 8 minutes.
Add garlic, paprika and thyme. Cook 1 minute.
Stir in rice, tomatoes and stock. Return chicken and sausage.
Bring to a boil, cover and simmer 20 minutes.
Stir in prawns, cover and cook a further 5 minutes until prawns are pink and rice is tender.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
