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! :)
300g (10oz)chicken thigh, skinless boneless, cut into 2.5cm /1" pieces
12prawns/shrimp, raw, large, (peeled, with or without tails)
4garlic cloves, minced
1 tbsp (15g) butter
1onion, large, cut into 1.5 cm / 0.5" pieces
2celery ribs, cut into 1.5 cm / 0.5" pieces
2green capsicum / bell pepper, medium, cut into 1.5 cm / 0.5" pieces
1.25cupslong grain rice, uncooked (Note 2)
2.5 cups (625ml) chicken broth / stock(Note 3)
200g (6.5oz)crushed canned tomato
1cupgreen onions, sliced, plus more for serving
Cajun Spice Mix:
2tspchopped fresh thyme(or 1 tsp dried thyme)
1/2tspcayenne powder(adjust spice to taste)
Preheat oven to 180C/350F (all types).
Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)
Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.
Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.
Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).
Add butter, then garlic, onion, celery and capsicum. Cook for 5 minutes or until soft.
Add rice, stir to coat grains in oil.
Add chicken broth, tomato paste, canned tomato, thyme and Spices.
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, then transfer to oven. (See video)
Bake 30 minutes, then remove - rice should be practically cooked (Note 5).
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 then serve, garnished with more green onions if desired.
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 - FULL SALT broth used here, if you only have low sodium chicken broth then add an extra 3/4 tsp salt.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. Consistency - the rice should be juicy and wet, not dry and stodgy nor swimming in liquid. The rice itself should be soft but not mushy and 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!)