One pot jambalaya

One pot jambalaya

By
From
Posh Rice
Serves
6
Prep
60 mins

Meaning ‘jumbled’ or ‘mixed up’, this hotchpotch of French and Spanish cuisine hails from Louisiana. It starts with the ‘holy trinity’, a sofrito-like mixture so called in Creole and Cajun cooking, which consists of onion, celery and green pepper.

Ingredients

Quantity Ingredient
200g cured chorizo sausage, thickly sliced
6 skinless and boneless chicken thighs, cut into chunks
1 large onion, finely chopped
1 stick celery, finely chopped
3 mixed colour peppers, roughly chopped
1 tablespoon olive oil
3 garlic cloves, crushed
1 tablespoon cajun spice mix
300g long-grain rice
3 sprigs thyme
400ml chopped tomatoes
650ml hot chicken stock
5 spring onions, finely sliced
salt
freshly ground black pepper

Method

  1. Heat a large lidded frying pan over a medium–high heat. Add the chorizo and fry until it has released its oil and is browned all over. Remove using a slotted spoon and set aside. Add the chicken to the pan and brown for 10 – 15 minutes, then transfer to the chorizo plate.
  2. Tip the onion, celery and peppers into the pan with the oil and cook for 5 – 8 minutes, or until softened. Add the garlic and cajun spice mix and cook for 1 –2 minutes more. Stir through the rice, making sure it is well coated, season, then return the meat to the pan and throw in the thyme sprigs. Pour over the tomatoes and stock and bring to a simmer. Cover and cook gently for 20 –25 minutes, then turn off the heat and leave to steam for 10 minutes. Scatter over the spring onions before serving.
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