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Jambalaya Recipe

December 30th, 2013 by alice  Tags: | Print This Post Print This Post


  1. cooking oilor olive oil
  2. 1/2lbchickens, in bite sized pieces
  3. 1cupchorizo sausages(or similar we have hot Pepperamis over here)
  4. 1red pepper, chopped and seeded
  5. 1green pepper, chopped and seded
  6. 1mediumonion, chopped
  7. 2 1/2cups easy cookrice
  8. 2cups tinnedchopped tomatoes
  9. 1 1/2pintschicken stock
  10. 1cupmushrooms, chopped
  11. 1/2cupfrozen peas
  12. 1 1/2cupslarge shrimp
  13. 1 1/2cupssmall shrimp
  14. For the Cajun spice

  15. 1teaspoonblack peppercorns
  16. 1teaspooncumin seeds
  17. 1teaspoonwhite mustard seeds
  18. 2teaspoonspaprika
  19. 1teaspoonchili powderor cayenne powder
  20. 1teaspoondried thyme
  21. 2teaspoonsdried oregano
  22. 1teaspoonsalt
  23. 2clovesgarlic
  24. 1onion, chopped


  1. The Cajun spice.
  2. Dry fry pepercorns, cumin and mustard seeds to release their flavours, grind them to a fine powder, add paprica, chilli, 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 throughly.
  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.

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