Jambalaya in pot with spoons


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(13 ratings)

Prep: 20 mins Cook: 50 mins


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 and extra info

Nutrition: per serving (6)

  • kcal539
  • fat20g
  • saturates6g
  • carbs50g
  • sugars8g
  • fibre5g
  • protein37g
  • salt2.8g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 skinless boneless chicken thighs fillets, chopped
  • 200g cooking chorizo, sliced



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 2 onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, crushed
  • 2 red peppers, sliced
  • 2 celery sticks, chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ tsp garlic salt
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • ½ tsp mustard powder
  • pinch of white pepper
  • 300g long-grain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 400g can cherry tomatoes
  • 300ml chicken stock
  • 12 large raw tiger prawns (whole in their shells)
  • 12 mussels, cleaned and de-bearded



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 24 clams
  • ½ small pack parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 spring onions, sliced on a diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

  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.

  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.

  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.

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Comments, questions and tips

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10th Jul, 2018
This recipe is very good and I really enjoyed cooking it. But then I came across james Martin's recipe from his American Adventure and it tastes much better than this.
Derrick Brown's picture
Derrick Brown
9th May, 2018
I made this it was better than I got in New Orleans in one of those posh restaurants, more taste, more flavour Definitely going to make this again It was cheaper making it at home than anything they served there and we tried lots of restaurants in the 2 weeks we were there
9th Mar, 2018
Love this recipe! Just like paella but so much easier.. I added some frozen peas and substituted the clams with scallops. Also used shelled prawns, as although less attractive, makes the dish simpler to eat. I needed to add an extra cup of water before putting it in the oven. Like one of the other earlier comments mentioned, the dish needed at least 30 mins in the oven for the rice to cook completely and I took it out and stirred it a couple of times to prevent sticking. Otherwise very delish, flavoursome and simple...
James Fartin
27th Mar, 2017
Great recipe John. I would recommend leaving in the oven for an extra 10 minutes to eradicate any hardness from the rice grains. Peace and love.
14th Feb, 2017
Great meal, so easy to make too. I swapped the clams out for small scallops and used boned thighs. We scored it 8/10 and we'd definitely eat it again
7th Jun, 2018
Can this recepies be frozen ? I would like to make this with chicken and shelled prawns, and leaving out the clams as I don’t like I’ve them. I am dieting and I like to batch cook and freeze so Ive always got tasty food available, hence the question? Perhaps rice isn’t the best frozen, but I’ll put up with that. I mistakenly,y pressed the “star ratings”, so please ignore this as I’ve not yet made the dish.
goodfoodteam's picture
13th Jun, 2018
Thanks for your question. This dish is much more tasty and moist if served fresh. However, if you don't mind that, you could freeze. As it has rice in it, we'd suggest cooling quickly and putting straight in the freezer. Defrost and cook in the microwave. You can add a splash of water or stock to moisten.
11th May, 2017
Tasty enough. Tip: The cooking time was underestimated: the rice needs about 45 - 50 mins.
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