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Jambalaya

The home of Jambalaya is New Orleans, Louisiana. Rice forms the base for this spicy dish while other traditional ingredients include spicy sausage, chicken, ham and prawns, all thoroughly seasoned with cayenne and black pepper. The rich sauce is made by cooking together peppers, tomatoes and other vegetables to give a concentrated flavour.

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes 50 minutes
Serves:
 4

Ingredients

  • 225g American long grain rice
  • 2 Waitrose chicken breast fillets
  • 4 Waitrose Spicy Mediterranean Pork Sausages
  • 1 tsp cayenne pepper
  • 1 tsp coarse black pepper
  • 3 tbsp sunflower oil
  • 1 large onion, peeled and chopped
  • 1 large green pepper, deseeded and chopped
  • 2 celery sticks, cut into 1cm slices
  • 2 cloves garlic, crushed
  • 450g fresh tomatoes, chopped
  • 1 tbsp tomato purée
  • 3 tbsp water
  • 8 uncooked tiger prawns

Method

  1. Prepare and cook the rice according to pack instructions.
  2. Skin the chicken breasts and slice into 1cm wide strips. Cut each sausage into 4 or 5 pieces and roll the chicken and sausage in the cayenne and black pepper.
  3. Fry the meats gently for 4 minutes in 1tbsp oil, turning from time to time.
  4. Heat the remaining oil in a wok or large frying pan, soften the onion and then add the green pepper, celery, garlic and tomatoes. Cook for 3-4 minutes until the vegetables are soft. Add the tomato purée and water, stir and simmer for 2 minutes.
  5. Combine the meats and the vegetables, add the prawns and simmer until the prawns are pink and all the ingredients are piping hot.
  6. Heat a large serving dish, spread the rice over the dish and pile the Jambalaya in the centre. Garnish with chopped salad onions for extra colour and flavour.

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Average user rating 4 stars out of 5

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amberlina

amberlina 10 October 2010 17:59

Thankyou this was very useful!!

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4 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 645.0kcal
Fat 31.0g

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This recipe was first published on Waitrose.com in September 1997