Easy Jambalaya - Louisiana Style Recipe

Ready to eat: 30 min
Nia Bennett | Oct, 28 2018

Jambalaya is inspired by the Spanish paella but has Caribbean influences. This recipe  is a Louisiana style jambalaya which is exceptional and loaded with broth, veggies and meat.

If you have ever binge watched Seinfeld, you’ll know everything about this famous dish from the famous Soup Nazi episode where Newman is seen running out with a pot of jambalaya soup.

Jambalaya can be made into a rice dish or a soup version with more broth so it’s really up to you and the mood you’re in. I’ve tried both and I love it both!

Another reason why I love making this chicken and prawn filled recipe is because it’s tasty, nutritious and can be made in one pot! Easy cooking and less cleaning - my favourite kind!


Serves: 4

  • 1 tbsp olive oil
  • 1 kg chicken thighs
  • 1 tsp salt
  • 2 tsp pepper powder
  • 300g smoked/ sausages (Montbeliard)
  • 1 large onion, finely chopped
  • 1 tbsp chopped garlic
  • 1 green pepper, finely chopped
  • 2 celery sticks, finely sliced
  • 3 tomatoes, chopped
  • 3 chicken stock pots
  • 1 cup long grain rice
  • 1tbsp paprika (not smoked)
  • 1 tsp chili powder
  • 2 cups water
  • 300g raw cleaned king prawns
  • Salt to taste


Prep: 10 min > Cook: 20 min > Ready to eat: 30 min

  1. Heat a pan and to this add a good lug of olive oil or vegetable oil,once the oil gets hot, add medium sized diced chicken thighs - you can also add breast
  2. Season the chicken with salt and some black pepper as per your preference - I love about a teaspoon and half in this recipe.
  3. Gently stir the mixture and now add some good quality smoked sausage, that’s finely chopped and mix it all well.
  4. To this add chopped onions, once they have caramelised, add garlic, peppers, celery and now tomatoes. Let this cook for 3-4 minutes and once its soaked all the flavours, add some chicken gravy pots and gently mixed all the ingredients so the flavours are spread throughout this dish. Allow this to cook on medium setting for 2 minutes.
  5. Add washed and soaked rice (long grain) to the pan and season with some paprika, salt to taste, chilli powder and thyme.
  6. Add hot water to cook the rice, give it a nice stir, close it with a lid and let this cook for 5 minutes on a low setting and now add the uncooked, deveined shrimp.
  7. Stir all the ingredients, cook for 15 minutes on low to medium setting and this will be ready to serve.

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