Chicken and sausage jambalaya

Chicken and sausage jambalaya

382saves
55min


26 people made this

About this recipe: A typical Cajun recipe, this is full of spicy, complex flavours. With lots of rice and vegetables, it is a great dish to make a small amount of meat go a long way, and offers a healthy balance of protein and carbohydrate.

Norma MacMillan

Ingredients
Serves: 6 

  • 300 g (10 1/2 oz) skinless boneless chicken breasts (fillets)
  • 2 tsp Cajun seasoning (see note below)
  • 1 tsp dried sage or marjoram
  • 2 tbsp sunflower oil
  • 1 onion, sliced
  • 1 green pepper, seeded and sliced
  • 2 celery sticks, sliced
  • 2 garlic cloves, crushed
  • 400 g (14 oz) long-grain rice
  • 1 litre (1 3/4 pints) chicken stock, preferably home-made
  • 100 g (3 1/2 oz) cooked smoked ham, cubed
  • 100 g (3 1/2 oz) chorizo or other spicy sausage, sliced
  • 1 can Italian cherry tomatoes, or 1 can chopped tomatoes, about 400 g
  • Tabasco sauce, salt and pepper
  • To garnish
  • 4–6 spring onions, trimmed and chopped
  • coarsely chopped parsley

Method
Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Cut the chicken into 2 cm (3/4 in) cubes. Sprinkle with the Cajun seasoning and the sage or marjoram, making sure that the chicken is coated all over. Heat 1 tbsp of the oil in a large wide flameproof casserole or pan over a moderately high heat, add the chicken and fry for about 5 minutes, stirring frequently, until the cubes are browned on all sides. Remove from the pan with a draining spoon.
  2. Add the remaining 1 tbsp of oil to the pan together with the onion, green pepper and celery, and fry for about 2 minutes, stirring. Add the garlic and rice, and stir and fry for another minute.
  3. Pour in the stock and stir well. Return the chicken to the pan. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Add the ham, sausage and canned tomatoes with their juice. Cook, covered, for a further 5–10 minutes or until the rice has absorbed all the liquid.
  4. Season to taste with Tabasco sauce, salt and pepper. Serve hot, sprinkled with the chopped spring onions and parsley.

Some more ideas

If you cannot find ready-made Cajun seasoning, use a mixture of 1 1/2 tsp paprika and 1/2 tsp cayenne pepper. * Use brown rice instead of white rice. It will take 5–10 minutes longer to cook and may need more liquid. Brown rice retains the nutritious high-fibre bran coating that is removed from white rice. * Instead of Tabasco, you can use 2 tsp chilli sauce. If you like a stronger tomato flavour, add 1 tbsp tomato pure with the tomatoes. * Add some white wine in place of some of the stock – 150 ml (5 fl oz) will give a good flavour. * For a chicken and prawn jambalaya, leave out the smoked ham and spicy sausage and add 200 g (7 oz) peeled raw tiger prawns instead. Also add extra vegetables – 100 g (3 1/2 oz) each frozen green beans and frozen peas. Add these 10 minutes before the end of cooking.

Plus points

Green pepper provides vitamin C and beta-carotene, both of which have strong protective antioxidant functions against cancer, heart disease and stroke. * Even when used in moderation, sunflower oil provides good amounts of vitamin E, which is a powerful antioxidant, protecting cell membranes from damage by free radicals. Other good sources of vitamin E include sunflower seeds and other oils derived from vegetables and nuts.

Each serving provides

C * B6, E, iron * niacin, copper, potassium, zinc

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Reviews (5)

Kopex
by
4

Always wanted a good jambalaya recipe and this fitted the bill. Used the suggested cajun mix and it wasn't too spicy, but you can spice it up with the Tabasco, I used Nandos Garlic - 15 Sep 2012

ondulado
3

This was a really easy dinner to produce, and I doubled the amount and made enough to store in the freezer for another meal. Not too spicy but with a subtle spicy flavour. Brilliant. - 28 Oct 2011

Jadua
by
2

Easy to prepare and tasted rather good - 12 Apr 2010

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