Recipe VIDEO above. Many people consider this to be the world's best one pot rice meal.... you won't hear any arguments from me!! Filled with big, punchy New Orleans flavours, a homemade Creole/Cajun spice delivers top notch flavour with consistency results for everyone, no matter where you live in this big wide world. This Jambalaya is started on the stove then finished in the oven - exactly the same outcome as cooking the whole thing on the stove (the traditional way), but far less risk of uneven cooked rice and mushy gluey rice from over stirring. And it's just easier - entirely hands off time! :)
Stir well, then add chicken, sausages and bacon (including all liquid).
When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, and transfer to oven. (See video)
Bake 20 minutes. Remove lid and check rice by eating a few grains (careful, very hot!) If the rice is just about done (Note 5 for the correct consistency), go to next step. If rice grains are still firm in the centre, continue to cook, checking rice every 5 mins - most ovens take about 30 mins total cooking (see Note 7).
Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).
Remove from oven (see video for finished consistency), stir gently to fluff, then serve, garnished with more green onions if desired.
Notes
1. Andouille Sausages - smokey spicy Louisiana sausages, imparts smokey flavour into dish. Hard to find outside the US - I have not found them anywhere in Sydney, Australia.Best substitute for Andouille:a) Smoked polish sausages from Polish or European delis (ask for the smokiest!)b) Kransky* or even chorizo plus SMOKED bacon (instead of normal) and SMOKED paprika (instead of sweet). Extra smokey flavour will make up for non smokey sausages. * Found in supermarkets in Australia like Woolies, Coles. Note: Kransky in supermarkets is labelled as smoked, but they are not very smokey.But honestly, even if you make this with normal sausages, normal bacon and normal paprika, you're still going to end up with a mighty tasty dish! :) 2. Rice - long grain is best here for the rice texture in the finished dish. Medium and short grain rice will work ok too but the rice is a bit stickier. Recipe not suitable for: risotto, paella, brown, wild rice. Will work with jasmine and basmati but they will add a fragrance not typically associated with Jambalaya!3. Chicken broth - Low-sodium chicken broth is used here. If using full salt chicken stock, reduce salt in spice mix to 1/4 tsp. You can also use homemade chicken stock!4. Pot size - I use a 30 cm / 12" Chasseur cast iron pot which is 2.5 L/2.5 quart. A large dutch oven works a treat here too, or any very large skillet with a lid.5. Correct consistency - The jambalaya should be juicy and wet, not dry and stodgy nor swimming in liquid. The rice itself should be soft but still holding its shape with a little bite, like risotto cooked a little past al dente. It should not be completely soft, mushy or gluey on the outside (notorious problem with overstirring when Jambalaya is cooked on the stove).6. Nutrition per serving (this is a decent size bowl!)7. Oven cooking time - The total cooking time can very quite a lot, depending on what sort of pot you use (cast iron vs regular thinner-walled pot) and your oven (fan-forced vs slower, older ovens). Cooking times can be as long as 45 minutes, but in my oven and most others, it's done in 25 - 30 mins. This is why I recommend you start checking at 20 mins, and then every 5 mins after that.