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Cajun chicken jambalaya

by Christina Julia

Cajun chicken jambalaya

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1.4kg/21⁄2lb fresh chicken
  • 11⁄2 onions
  • 1 bay leaf
  • 4 black peppercorns
  • 1 sprig of fresh flat-leaf parsley,plus extra, chopped, to garnish
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, chopped
  • 1 green pepper, seeded and chopped
  • 1 celery stick, chopped
  • 225g/8oz long-grain rice
  • 100g/4oz chorizo sausage,chopped
  • 100g/4oz cooked ham, chopped
  • 400g/14oz canned chopped
  • plum tomatoes 1⁄2 teaspoon hot chilli powder
  • 1⁄2 teaspoon cumin seeds
  • 1⁄2 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 100g/4oz peeled and deveined cooked prawns
  • dash of Tabasco sauce salt and freshly ground
  • black pepper


  • Put the chicken in a large flameproof casserole dish, and pour over
    600ml/1pt water. Add the onion half, bay leaf, peppercorns and
    parsley sprig, and bring to the boil. Reduce the heat, cover and simmer
    gently for about 11⁄2 hours.
  • When the chicken is cooked, lift it out of the stock, remove the skin and
    carcass, and chop the meat. Strain the stock, leave to cool and reserve.
  • Chop the remaining onion and heat the oil in a large frying pan. Add
    the onion, garlic, green pepper and celery. Fry for about 5 minutes, then
    stir in the rice, coating the grains with the oil. Add the sausage, ham
    and chopped chicken. Fry for a further 2–3 minutes, stirring frequently.
  • Pour in the tomatoes and 300ml/10fl oz of the reserved stock, and add
    the chilli, cumin and thyme. Bring to the boil, then reduce the heat, cover
    and simmer gently for 20 minutes or until the rice is tender and the liquid
    has been absorbed.
  • Stir in the prawns and Tabasco. Cook for a further 5 minutes, then
    season well with salt and pepper, and serve hot, garnished with the
    extra chopped parsley

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