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Quick & Easy Jambalaya Recipe

Updated on March 1, 2018
sparkleyfinger profile image

Lynsey enjoys cooking and baking at home and loves to share favourite recipes. The easier, the better.

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 4 Large Bowls
5 stars from 1 rating of Jambalaya

Jambalaya is thought to have originated in Louisiana, USA. Taking influence from Spanish Paella, and French Jambalaia, it is a mix up of traditional cooking with a southern twist.

Typically involving meat such as chicken or beef, along with chorizo and shrimp, if desired, Jambalaya covers all of the food groups in one large pot. It is also perfect for picky eaters as you can change the ingredients you use while retaining the original flavours. For example, if I am making this and someone doesn't like shrimp, I can cook them separately, and mix through later, after their's has been served, or just leave them out altogether.

Even if you are a novice in the kitchen, this recipe is one you will master easily, and will easily impress your friends and family.

**Please ensure to practice safe food handling and wash your hands regularly, particularly after handling any raw meat or seafood**

What You Need
What You Need

Ingredients

  • 3 Chicken Breasts
  • 150g Chorizo
  • 200g Shrimp
  • 300g Basmati Rice
  • 1 Large Onion
  • 4 Cloves Garlic
  • 400g Chopped Tomatoes
  • 750ml Chicken Stock
  • Handful Frozen peppers

Method

  1. Before making this dish, I marinade my chicken in some olive oil, jalepino chillis (milder version, in a jar) and some crushed garlic for a few hours. This step is optional, but gives a nice heat to the dish.
  2. Brown the chicken in a splash of oil (or marinade) until white on all sides.
  3. Add chorizo and heat until the oil begins escaping from it- you will see a nice red colour coming from the slices.
  4. Add the onion and peppers. Cook everything together for approx. 5 minutes, stirring often.
  5. Add the shrimp (optional) and uncooked rice and stir through. Then, add the tomatoes, chicken stock and the bay leaf. Stir together, then heat until simmering.
  6. Cover the pot, then simmer for approx. 20 minutes on a low/ medium heat, stirring on occasion, until the rice is cooked. A taste test is always recommended at this point to ensure rice cooked through.
  7. Serve, sprinkled with a little fresh parsley if desired. Season to taste.
Click thumbnail to view full-size
once chicken browned, add chorizo.heat until oil comes out of chorizocover and simmer, stirring occasionally
once chicken browned, add chorizo.
once chicken browned, add chorizo.
heat until oil comes out of chorizo
heat until oil comes out of chorizo
cover and simmer, stirring occasionally
cover and simmer, stirring occasionally

© 2015 Lynsey Harte

Comments

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    • sparkleyfinger profile imageAUTHOR

      Lynsey Harte 

      18 months ago from Glasgow

      Thanks for stopping by and leaving a comment! It is one of my favourite recipes, I hope you enjoy it too.

    • LiveMusicLoverLyn profile image

      Lyn 

      18 months ago from England

      I love Jambalaya and will give this a try :)

    • sparkleyfinger profile imageAUTHOR

      Lynsey Harte 

      3 years ago from Glasgow

      It really is tasty! Great to make in large batches too.. just multiply the ingredients :) Remember to "rate" it when you've tried it :) Thanks for stopping by!

    • peachpurple profile image

      peachy 

      3 years ago from Home Sweet Home

      yummy recipe, I have never eaten this rice before, should try after I get the ingredients

    • sparkleyfinger profile imageAUTHOR

      Lynsey Harte 

      3 years ago from Glasgow

      Thanks for your view and comment Alicia. It definitely is a recipe that can be altered a little, without deviating from the flavour. Definitely one of my household favourites! You should give it a try :)

    • AliciaC profile image

      Linda Crampton 

      3 years ago from British Columbia, Canada

      I've never eaten jambalaya. It certainly sounds tasty! I like the fact that the recipe is versatile, too. Thanks for sharing the instructions.

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