Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking oil or olive oil; 12 lb chicken, in bite sized pieces; 1 cup chorizo sausage (or similar we have hot Pepperamis over here); 1 red pepper, chopped and seeded; 1 green pepper, chopped and seeded; 1 medium onion, chopped; 2 ½ cups easy cook rice; 2 cups tinned chopped tomatoes; 1 12 pints chicken stock; 1 cup mushroom, chopped; ½ cup frozen peas; 1 ½ cups large shrimp; 1 ½ cups small shrimp; 1 teaspoon black peppercorns; 1 teaspoon cumin seed; 1 teaspoon white mustard seeds; 2 teaspoons paprika; 1 teaspoon chili powder or 1 teaspoon cayenne powder; 1 teaspoon dried thyme; 2 teaspoons dried oregano; 1 teaspoon salt; 2 garlic cloves; 1 onion, chopped

Servings: persons

cooking oil or olive oil
12 lb chicken, in bite sized pieces
1 cup chorizo sausage (or similar we have hot Pepperamis over here)
1 red pepper, chopped and seeded
1 green pepper, chopped and seeded
1 medium onion, chopped
2 ½ cups easy cook rice
2 cups tinned chopped tomatoes
1 12 pints chicken stock
1 cup mushroom, chopped
½ cup frozen peas
1 ½ cups large shrimp
1 ½ cups small shrimp
1 teaspoon black peppercorns
1 teaspoon cumin seed
1 teaspoon white mustard seeds
2 teaspoons paprika
1 teaspoon chili powder or 1 teaspoon cayenne powder
1 teaspoon dried thyme
2 teaspoons dried oregano
1 teaspoon salt
2 garlic cloves
1 onion, chopped

1
The Cajun spice.
2
Dry fry pepercorns, cumin and mustard seeds to release their flavours, grind them to a fine powder, add paprika, chili, thyme and salt and grind again.
3
Process onion and ground spices together until combined.
4
(Or buy ready made, its a lot easier).
5
The Jambalaya.
6
Heat enough oil to cook chicken and chorizo sausage until lightly browned, remove from pan with slotted spoon to a bowl.
7
Replace oil then add peppers and onion and cook until softening, return chicken and sausage to pan.
8
Stir in Cajun spice mix, about 2 heaped soup spoons of ready made will be fine for a good hot mix, adjust for wimps or heros as appropriate.
9
Stir the mix thoroughly.
10
Stir in rice, chopped tomatoes and stock.
11
Bring to the boil, turn heat down to simmer, cover pan.
12
Keep an eye on the mixture to ensure the moisture doesn't all get too dry and burn, add more stock as required.
13
Towards the end of cooking add prawns, mushrooms and (by now thawed) peas.
14
Add or reduce moisture as required, I prefer my Jambalaya just moist, not like a soup.
15
Excellent with buttered, toasted pitta bread.

3069

kcal

Calories

Fat

130

Carbs

490

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: cooking oil or olive oil, 12 lb chicken, in bite sized pieces, 1 cup chorizo sausage (or similar we have hot Pepperamis over here), 1 red pepper, chopped and seeded, and more.

Yes, Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions