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Chicken, sausage & prawn jambalaya
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Total Time:
1 hour 20 minutes
"Authentic Creole fusion with a burst of diverse flavors and ingredients."
Ingredients:
  • 4 free-range chicken thighs skin on
  • 4 free-range chicken drumsticks skin on
  • cayenne pepper
  • 300 g quality smoked sausage, such as andouille or fresh iberico chorizo skin removed, cut into 1cm thick slices
  • 1 large onion peeled and roughly chopped
  • 1 green pepper deseeded and roughly chopped
  • 1 red pepper deseeded and roughly chopped
  • 4 sticks celery trimmed and roughly chopped
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 6 cloves garlic peeled and sliced
  • 1-2 fresh red chillies deseeded and finely chopped
  • 400 g tinned chopped tomatoes
  • 1.5 litres organic chicken stock
  • 700 g long-grain rice
  • 16-20 raw king prawns from sustainable sources, ask your fishmonger, peeled and deveined
  • 1 handful fresh curly parsley
Instructions:
  • Season the chicken with sea salt, black pepper, and cayenne. Brown the chicken pieces and sliced sausage in a large casserole pan with a couple of lugs of oil over medium heat. After 5 minutes, add onion, peppers, celery, bay leaves, thyme, salt, and pepper. Fry for 10 to 12 minutes until vegetables soften. Add garlic, chillies, tinned tomatoes, and chicken stock. Simmer for 25 to 30 minutes until chicken is tender. Remove chicken bones if desired, then add rice and cook for 15 to 20 minutes. Stir in prawns and water if needed for consistency. Cook for 3 to 4 minutes, then stir in chopped parsley and serve on a platter. Pair with a lemony green salad for a delightful meal.

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