A short, one sentence description of the recipe, or the dish.One of my all-time favourites. 

Serves 2-3, Preparation time: 25m, Cooking time: 45m

The Stuff

  • 250g chicken, cubed
  • 250g sausage, sliced (pref. Andouille, I used merguez)
  • 250g prawns
  • 1-2 tbsp olive oil
  • 2 onions, chopped (1 if you have a large one)
  • 1 green bell pepper, chopped
  • 2 ribs celery, chopped
  • 3-6 cloves of garlic, minced (to taste)
  • 1 jalapeno pepper, minced
  • 1 can of tomato paste
  • 100ml of sherry
  • 1.5 L of chicken stock
  • 3 tomatoes
  • 250g of rice, uncooked
  • Creole seasoning, premix or make one yourself (see Nuts&Bolts below)

The Cook

  • In a large pot, add some olive oil and brown the chicken and the sausage. Take out.
  • Add a bit more oil if needed, and start to saute the ‘Holy Trinity’: onion, bell pepper and celery on low heat until onion is soft.
  • Add garlic (and the optional jalapeno)
  • Make a well in the middle and add the tomato paste. Cook it off for a min or 5, then mix in in.
  • Turn up the heat, wait untill pot is hot and add the Sherry to deglaze the pot. Give it a good stir and scrape the bottom, then turn heat back down.
  • Add chicken stock, creole seasoning, tomatoes and the meats. Bring to a boil and let it simmer for 10m.
  • Add rice and let cook for 25m. The rice should absorb a lot of the moisture.
  • 5-10m before serving, add the shrimp. Once these are cooked and the jambalaya has a nice thick consistency, you are done. 

The Nuts and Bolts

And here is the full article/text with anecdotes, tips and whatnot

Extra pictures etc. This can change per recipe to keep the top section clean and identical


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