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Jambalaya
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Leo Vacavliev
By Leo Vacavliev

Jambalaya

7 steps
Prep:30minCook:45min
Updated at: Mon, 14 Oct 2024 12:18:33 GMT

Nutrition balance score

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Ingredients

6 servings

• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
740mlsmoked sausages
sliced
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
3 Tbspolive oil
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
4chicken thighs
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
1brown onion
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
2 stickscelery
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
1jalapeño
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
4 clovesgarlic
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
8 sprithyme
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
tin
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
crushed tomatoes
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
chicken stock
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
300glong grain rice
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
24prawns
• 3 smoked sausages, sliced • 3 tbsp (45ml) olive oil • 4 chicken thighs, sliced • 1 brown onion, diced • 1 yellow capsicum (bell pepper), diced • 1 green capsicum (bell pepper), diced • 2 sticks celery, diced • 1 jalapeño, diced • 4 cloves garlic, finely diced • 8 sprigs thyme, finely sliced • 1 bay leaf • 2 tbsp Cajun seasoning • 1 tin crushed tomatoes (400g / 14oz) • 740ml (3 cups) chicken stock • 300g (1 ½ cups) uncooked long grain rice • 24 large prawns (shrimp), peeled and deveined • 3 spring onions,
3spring onions
peeled and ined
1 yellow bell pepper
1yellow bell pepper
1 green bell pepper
1green bell pepper
1 bay leaf
1bay leaf
2 celery
2celery
2 tablespoons Cajun seasoning
2 tablespoonscajun seasoning
740 ml chicken stock
740mlchicken stock
24 shrimps
24shrimps

Instructions

Step 1
Place a large pan with a lid over medium-high heat. Add the olive oil, and once hot, add the sliced sausage. Sauté for 3-4 minutes.
Step 2
Add the sliced chicken thighs and continue to cook, stirring often, for another 4-5 minutes. Then, add the diced onion and cook for 2 more minutes.
Step 3
Next, add the yellow capsicum, green capsicum, celery, jalapeño, and garlic. Season with a pinch of salt and sauté for another 3-4 minutes. Add the chopped thyme, bay leaf, Cajun seasoning, and crushed tomatoes. Stir well.
Step 4
Pour in the chicken stock and bring the mixture to a light simmer, stirring well. Once simmering, sprinkle the rice evenly across the surface of the pan and gently stir to ensure it’s distributed evenly. Cover the pan with a lid and reduce the heat to low.
Step 5
Cook the rice for 20 minutes. Then, lift the lid and add the prawns to the top. Continue cooking on low for another 7 minutes until the prawns are fully cooked.
Step 6
Check if the rice is fully cooked by testing a grain. Once done, carefully stir the prawns through the rice.
Step 7
Garnish with the sliced spring onions, serve, and enjoy!
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