Louisiana Jambalaya

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Brown the sausage in the oil in a heavy lidded pot over medium-high heat for 6 minutes. Lift out.

   Mark done Start 6 min timer

2. Season the chicken with half the Cajun seasoning and brown it for 5 minutes. Lift out.

   Mark done Start 5 min timer

3. Add the onion, pepper and celery — the holy trinity — and cook 8 minutes until softened and picking up the fond.

   Mark done

4. Add the garlic, remaining Cajun seasoning, thyme, paprika and cayenne and cook 1 minute.

   Mark done

5. Stir in the rice and toast it for 3 minutes until the grains look translucent at the edges.

   Mark done Start 3 min timer

6. Add the tomatoes, stock, bay leaves and salt, and return the sausage and chicken with any juices.

   Mark done

7. Bring to the boil, stir once, then cover tightly and reduce to the lowest heat. Cook 20 minutes without lifting the lid.

   Mark done

8. Scatter the prawns over the surface, replace the lid, and cook 6 minutes more off the heat until they are pink and the rice has absorbed everything.

   Mark done

9. Fluff with a fork, scatter with spring onions, and serve with hot sauce.

   Mark done

Chef’s Tips

• Do not stir after the lid goes on. This is the difference between jambalaya and a rice porridge.
• A crust on the bottom of the pot, the socarrat equivalent, is prized. Scrape it up and mix it through.
• Andouille is worth seeking out, but any coarse smoked sausage works.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Cornbread and hot sauce
• A cold beer
• Collard greens on the side

Storage & Reheating

Refrigerate up to 3 days. Reheat with a splash of stock, covered. Freezes 2 months but the prawns suffer.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.