Jambalaya in pot with spoons

Jambalaya

  • Rating: 5 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

A fragrant chorizo, chicken and seafood jambalaya inspired by Creole cooking. An easy one-pot flavoured with thyme, oregano, smoked paprika and cayenne

Nutrition: per serving (6)
NutrientUnit
kcal539
fat20g
saturates6g
carbs50g
sugars8g
fibre5g
protein37g
salt2.8g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don’t stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.

  • STEP 2

    Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.

  • STEP 3

    Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.

  • STEP 4

    Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.

Goes well with

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    Rating: 5 out of 5.14 ratings
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