Jambalaya Recipe


Jambalaya Recipe

Prep Time:

20 Mins

Cook Time:

50 Mins


5-6 People


1t olive oi

200g bacon, chopped

200g chorizo, sliced in 1/2cm slices (spicy if that’s how you like it)

300g chicken thigh, skinless boneless, cut into 2-3cm chunks

16-18 prawns, raw and deveined

4 garlic cloves, minced

1T butter

1 onion, diced

2 celery sticks, diced 

1 green capsicum, deseeded and diced

1 1/4c long grain rice , uncooked 

2 1/2c chicken stock 

200g diced canned tomato

2T tomato paste

1c spring onions, sliced, plus extra for serving

1t dried thyme

4t paprika

1t garlic powder

1t onion powder

1/2t salt 

1/2t black pepper 

Cooking Instructions
  1. Preheat the oven to 180°C. 

  2. Heat oil in a very large frying pan or dutch oven over a medium-high heat. Add the bacon, cook for 1 minute, then add the chorizo. Cook until golden then transfer to a bowl.

  3. Add the chicken into the pan and cook until golden (doesn't need to be cooked all the way through), then add to the bowl with bacon.

  4. Sear prawns in the pan for 2 minutes on each side, then transfer to a separate bowl and set aside. 

  5. Add the butter, garlic, onion, celery and capsicum. Cook for 5 minutes or until soft.

  6. Add the rice, coat the grains in oil.

  7. Add the chicken stock, tomato paste, canned tomato, thyme and spices. Stir well, then add chicken, sausages and bacon with liquids. When bubbles form across most on the surface, stir well once more. Ensure all rice is submerged, cover with lid, then transfer to the oven. 

  8. Bake for 30 minutes, then remove from the oven. Add prawns and spring onions, gently stir through, cover with lid, and return to the oven for just 3 minutes (just to heat prawns).

  9. Remove from the oven, stir gently then serve, garnished with more green onions if desired.