Recipes
Jambalaya

Jambalaya

Name: Jambalaya
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1 tbsp vegetable oil; 50 g andouille or smoked pork sausage; 90 g boneless chicken thigh; 50 g onion; 50 g green bell pepper; 30 g celery; 1 clove garlic; 80 g chopped tinned tomatoes; 70 g long-grain white rice; 1.5 tsp Cajun seasoning; 170 ml chicken stock; 1 bay leaf; salt; 1 spring onion; 1 tbsp flat-leaf parsley; hot sauce

A one-pot Louisiana classic: smoked sausage and chicken browned in the pot, the Creole trinity of onion, green pepper and celery softened in the drippings, then long-grain rice simmered in seasoned stock until every grain is tinted and tender.

Mains 25g+ protein 8g+ fibre

55 min15 prep · 40 cookMedium817 kcalper serving

Instructions

Heat 1 tbsp of vegetable oil in a small heavy-based pot or cast-iron casserole (about 18 cm) over medium-high heat. Add 50 g of sliced andouille and fry 3-4 minutes, turning, until the coins are browned at the edges and the fat has rendered out. Lift out with a slotted spoon and set aside.
Toss 90 g of diced chicken thigh with 1 tsp of the Cajun seasoning and a pinch of salt, then brown it in the sausage fat for 4-5 minutes, undisturbed at first so it takes colour. Remove to the plate with the sausage; the chicken need not be cooked through.
Lower the heat to medium and add 50 g of onion, 50 g of green pepper and 30 g of celery, the Creole trinity. Cook 6-7 minutes, scraping up the browned bits from the base, until soft and lightly caramelised. Stir in 1 clove of minced garlic and the remaining 0.5 tsp of Cajun seasoning and cook 1 minute until fragrant.
Add 80 g of chopped tomatoes and cook 3 minutes, stirring, until the mixture darkens and no longer smells raw. Tip in 70 g of long-grain rice and stir for 1-2 minutes so every grain is coated in the fat and seasoning.