With a full time job and other grown up responsibilities, finding the time to make healthy, fresh meals to feed our family of four can be a
huge pain in the arse burden.
So when I do find a simple, filling recipe, I tend to make the most of it. We started making this warming jambalaya about six years ago and it soon became a regular on the menu. The fact that it requires minimal effort and can all be made in one pan is also a bonus for me. Yay for less washing up!
This weekend, the kids specifically asked if we could make a batch of this old favourite so I thought I’d share it with you guys too.
Homemade Jambalaya (serves approx 4 people)
- A pinch of dried chilli flakes
- 1 tbsp olive oil
- 2 cloves of garlic
- A handful of fresh parsley
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 large onion
- 4 sticks of celery
- 2 chicken breasts
- 1 tin of chopped tomatoes
- 1 tbsp of tomato puree
- 225g of chorizo
- 1 cup of long grain rice
- 12 prawns
- 1 pint of chicken stock
- Chop the celery, onions, peppers, chicken and chorizo in to bite-sized pieces. Heat the olive oil in a large pan/wok (I use my trusty Le Creuset cast iron one)
- Add the chilli flakes and chicken. Cook until the chicken is lightly browned.
- Add the chorizo and cook until crisp. Add the stock, puree and tinned tomatoes. Bring to the boil.
- Once bubbling, add the onion, celery, red pepper, paprika, cayenne pepper and garlic. Leave to simmer for around 10 minutes.
- Add the rice, stirring occasionally until most of the liquid is absorbed. If the jambalaya begins to look dry, add more stock as required.
- When thickened, add the prawns and parsley. Cook for another 10 minutes.
- Serve in deep bowls and enjoy!
The jambalaya can be stored in the fridge once fully cooled and enjoyed the next day or frozen for up to a month (if using fresh prawns and chicken, not previously frozen)