New Orleans Jambalaya

Name: New Orleans Jambalaya
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 600g chicken thighs, diced; 300g andouille sausage, sliced; 300g raw prawns, peeled; 1 onion, diced; 1 green capsicum, diced; 3 stalks celery, diced; 4 cloves garlic, minced; 1 1/2 cups long-grain rice; 2 cans diced tomatoes; 2 cups chicken stock; 2 tsp Cajun seasoning; 1 tsp smoked paprika; 1 tsp dried thyme; 2 tbsp oil

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.

Total time

55 min

Prep

20 min

Cook

35 min

Difficulty

medium

Cuisine

American

Ingredients

600gchicken thighs, diced

300gandouille sausage, sliced

300graw prawns, peeled

1onion, diced

1green capsicum, diced

3 stalkscelery, diced

4 clovesgarlic, minced

1 1/2 cupslong-grain rice

2 cansdiced tomatoes

2 cupschicken stock

2 tspCajun seasoning

1 tspsmoked paprika

1 tspdried thyme

2 tbspoil

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.

Calories

537

Protein

68.9g

Fat

13.2g

Carbs

32.8g

Fiber

2.5g

Sodium

734mg

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