Easy Jambalaya

By melbooth

A delicious Creole chicken, sausage, veg and rice dish- can be all cooked in one-pot, a great way of using leftovers, and is really quick and easy to make (as well as being delicious!!)

4 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.3/5 (122 Votes)

1 Picture

Pan Fried Salmon with Asparagus

Chicken & thyme risotto

Ingredients

50g margarine
1 white onion, diced
1 celery stick, diced
1 red pepper, seeded and sliced into strips
2 garlic cloves, crushed finely
1 red chilli, finely chopped
1 tbsp Cajun seasoning
½ tsp Worcestershire sauce
Pinch smoked paprika
180g long grain rice
1 tin chopped tomatoes
500ml chicken stock
4 cooked sausages, sliced thickly
120g cooked chicken
Salt, pepper and sugar to taste.

Details

servings 3
Level of difficulty Easy
Preparation time 10mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

In a large saucepan, fry the onions, celery, pepper, garlic and chilli in the margarine for 5 minutes. Add the Cajun seasoning, Worcestershire sauce, and smoked paprika, and cook for a further 5 minutes.

Step 2

Add the rice, stir for 1 minute, and add the tomatoes and chicken stock. Cook on a medium heat, stirring often, for 15 minutes. Add the sausages and chicken, and cook for a further 10 minutes stirring often. Season to taste and serve!

Feel free to swap ingredients around if you want, this recipe is also very nice with green pepper instead of red- and if you like them, this dish is very nice with a handful of prawns added.