Jambalaya
- Keshia Sakarah
Published: May 12, 2021 at 9:19 AM
Save recipe
Serves 4
Easy
Total time: 45 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This easy rice-based dish can be made with just a few storecupboard ingredients. Keshia's version adds M&S chicken sausages to the mix
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
The American South is made up of a diverse mix of cultures and cuisines, and jambalaya, a vibrant rice-based dish, celebrates this rich heritage. Also try our chicken and chorizo jambalaya and prawn jambalaya.
Jambalaya recipe
Ingredients
Nutrition
-
500ml chicken stock
-
400g pack M&S chicken sausages
-
2 tbsp oil
-
450g boneless chicken thighs or breasts
diced
-
ground to make ½ tsp black peppercorns
-
1 tbsp smoked paprika
-
4 spring onions
sliced, green and white parts separated
-
3-4 cloves garlic
crushed
-
1 green pepper
diced
-
400g passata
-
300g long-grain rice
-
400g raw or frozen peeled prawns
-
1 tbsp flat-leaf parsley
chopped
Nutrition: per serving
- kcal710
- fat21.4g
- saturates5.4g
- carbs71.8g
- sugars7.1g
- fibre5.6g
- protein54.9g
- salt4.1g
Ad
Method
-
step 1
Put the stock in a pan and bring to the boil, add the sausages and cook for 6-8 minutes or until cooked through. Drain the sausages and set aside to cool. Set the stock aside for later.
-
step 2
Put a large lidded pan on a medium heat, and heat the oil. Add the chicken, cook for 4-5 minutes until starting to brown, then add 1 tsp of salt, the pepper and paprika, and cook for another minute.
-
step 3
While the chicken is cooking, cut the cooled sausages into 2cmthick slices, then add to the pan with the chicken. Stir well.
-
step 4
Stir in the white parts of the spring onions, the garlic and green pepper. Add the passata and chicken stock, then bring to the boil.
-
step 5
Meanwhile, rinse the rice in a sieve to remove any excess starch. Once the pan is boiling, add the rice and mix again to ensure all the ingredients are incorporated well.
-
step 6
Cover the pan and cook very gently for 25 minutes or until the rice has absorbed all of the liquid and is cooked through.
-
step 7
In the final 5 minutes, add the prawns and cook through until pink. Sprinkle over the parsley and remaining spring onions, then serve.
Our best healthy prawn recipes
Authors
Keshia Sakarah
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue