Best-Ever Jambalaya

    Best-Ever Jambalaya


    657 people made this

    About this recipe: A classic Louisiana dish, made by combining bacon, ham, chicken, smoked sausage, prawns, green pepper, onion, tomatoes, Cajun seasoning and rice. It's a very hearty one pot meal.

    Serves: 12 

    • 6 rashers streaky bacon, cut into 2.5cm pieces
    • 125g celery, chopped
    • 1 green pepper, seeded and chopped
    • 1 onion, chopped
    • 225g cooked ham, cubed
    • 225g cooked chicken, cubed
    • 225g smoked sausage, cubed
    • 2 (400g) tins chopped tomatoes, with liquid
    • 500ml beef stock
    • 500ml chicken stock
    • 1 teaspoon dried thyme
    • 2 teaspoons Cajun seasoning
    • 380g uncooked white rice
    • 225g small cooked and peeled prawns

    Prep:25min  ›  Cook:40min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

    1. Heat a large pot over medium-high heat. Add bacon and cook until crisp. Remove bacon pieces with a slotted spoon and set aside. Add celery, pepper and onion to the bacon fat and cook until tender.
    2. Add the ham, chicken and sausage to the pot and pour in the tomatoes, beef stock and chicken stock. Season with thyme and Cajun seasoning. Bring to the boil and add the rice. Bring to the boil, then turn the heat to low, cover and simmer for about 20 minutes, until the rice is tender.
    3. Stir in the prawns and bacon just before serving and heat through.

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