Chicken Jambalaya

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Chicken jambalaya

Jambalaya originates from Louisiana in the heart of New Orleans. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available. Tomatoes became the substitute for saffron. As time went on, spices from the Caribbean changed this New World paella into a unique dish. Jambalaya is traditionally made in three parts;

  1. a rich stock is created from vegetables, meat, and seafood
  2. raw long grain rice is then added to the broth and then
  3. the flavor is absorbed by the grains as the rice cooks.

It is is great one pot meal which is easy to prepare during the busy week.

Spices used in this recipe

  • new orleans cajun spice

    New Orleans Cajun Spice

    Rated 5.00 out of 5
    $3.30
    View Product

main image blog.williams-sonoma.com

 

Method

  1. Heat oil in deep non stick fry pan, add onion, garlic, add  new orleans cajun mix, diced chicken, chorizo, peppers,& celery, braise 5mins. Add rice, stir 2 min, then add 2-3cups of  chicken stock, bring to boil, simmer till rice is cooked, 15-20min and the liquid is absorbed.  To serve garnish with celery leaves .
    Tips  this is a versatile dish which you can substitute different meat such as prawns, salmon or duck