About this recipe:A twist on a delicious and hearty dish with origins in the American deep south; easy and tasty, a great meal for a relaxed occasion. This jambalaya recipe calls for the rice to be cooked separately which is different to the traditional method of making jambalaya, and is known as "white jambalaya".
1 large chicken breast fillet, diced into bite sized pieces
1/2 Polish kielbasa, sliced
1 onion, chopped
3 sticks celery, chopped
1 green pepper, diced
4 garlic cloves, minced
1 fresh red chilli, cut in half and de-seeded
3 tablespoons tomato purée
1 (400g) tin chopped tomatoes
salt and pepper to taste
500ml boiling water
250g prawns, peeled and deveined
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:40min › Ready in:50min
Heat the oil in a large heavy-bottomed saucepan. Add the chicken and fry on all sides until brown and no longer pink in the middle. Remove and set aside. Add kielbasa to the pan and fry until browned. Remove from the pan and set aside with the chicken.
If needed, add more oil to the pan and turn the heat down to medium and cook and stir onion, celery, pepper, garlic and red chilli until soft.
Add tomato purée and cook and stir for a minute. Pour in tomatoes with their juice and add the 500ml water. Give it a good stir and return chicken and kielbasa to the pan. Season with salt and pepper to taste. Cover and simmer over a low heat for 20 minutes.
Add the prawns, stir and simmer for 5 minutes, until prawns are pink on the outside and opaque inside. Taste and add more salt and pepper if needed. Remove the chilli and serve over rice.
Jambalaya is a Louisiana Creole dish from the American south and influenced by French and Spanish cuisine. This savoury dish is usually made with chicken and prawns.
Kielbasa is general term given to a sausage that is Polish in nature. Poland has a huge variety of sausages that vary by region and recipe. If kielbasa is not available, substitute with other smoked sausage.