A Recipe For How To Make Jambalaya

This is one of my all time favourite meals, especially for in the winter as it’s quite warming but it’s also been good for lockdown as you can get a good few servings out of it. I have been so bored of cooking, but this meal is one I always look forward to. I’d love to tell you where the original recipe came from, but all I have is a sauce splattered bit of paper off my mum. One of the reasons I’m actually putting it in a blog is so I can go back to it when I can’t read it anymore. I always get questions about it as every time I make it I share it on Instagram stories, so here’s the recipe for how to make Jambalaya.

JambalayaPIN IT

I won’t waffle too much, because I hate that about recipe posts. So basically it’s a dish that’s a bit like paella and risotto, and has so much in it – chicken, chorizo, prawns, peppers, tomatoes, onion, and a big splash of white wine. It comes from a mixture of influences including African, Spanish, French and Native American. Although it takes a while to make, it can easily feed a big family or give two of you servings for a couple of days. It’s Kieran’s favourite so I must be doing something right.

Ingredients: Serves 6, or a family of 4 with seconds, or 2 people for at least 2 days!

500g chicken thighs chopped into chunks

200g chorizo sliced (but to be honest I throw a whole one in rather than measure off 200g)

1 pack of prawns

1 onion chopped

2 peppers chopped – yellow and a red are nicest

1 tin chopped tomatoes

3 cloves of garlic

400g brown basmati rice

1 tsp cumin

1/2 tsp smoked paprika

1/2 tsp tumeric

200ml white wine – I never measure this I just put in a small glass and drink the rest

1 litre chicken stock

Method:

I’m sure most people won’t need to be told this but if you’re not really a whizz in the kitchen like I’m not, it really helps to have everything measured out, chopped, peeled, crushed etc before you start to make it, as it goes quite quick.

On a medium heat brown the chicken thighs until almost cooked through

Add the chorizo and cook for 3-4 mins

Next put the chopped onion and peppers in together and heat through while mixing for another 5 mins

Keep stirring, and crush in the garlic, followed by the spices and stir in for another few mins

Add the tin of chopped tomatoes and the wine (don’t forget to pour yourself one, it’s thirsty work)

Add the rice and mix in well, before adding the boiling chicken stock

Turn the heat down and simmer for about an hour until the rice is cooked. If it’s going too quick and the rice isn’t done enough then add more stock if necessary. If you have a lid for your pan it can go much quicker and only take about 45 minutes.

Once it’s almost done, add in the prawns which only take a few minutes to heat through.

It should end up looking like a big paella – dish out and enjoy with the rest of the bottle of wine.

Like I said it can store for a few days and just needs reheating in the microwave.

Voila!

JambalayaPIN IT

Other posts you might like:

7 easy to make cocktails at home

A 3 course takeaway treat with Blackfriars

Treats & Takeaways from Whitley Bay & Tynemouth

Comment

Leave a Reply

error: Content is protected !!