Ingredients Jump to Instructions ↓

  1. 4 chicken thighs, skin on, preferably free-range or organic

  2. 4 chicken drumsticks, skin on, preferably free-range or organic

  3. sea salt and freshly ground black pepper

  4. cayenne pepper

  5. olive oil

  6. 300g smoked sausage, such as andouille or fresh chorizo, skin removed, cut into 1cm thick slices

  7. 1 large onion, peeled and roughly chopped

  8. 1 green pepper, deseeded and roughly chopped

  9. 1 red pepper, deseeded and roughly chopped

  10. 4 sticks of celery, trimmed and roughly chopped

  11. 4 fresh bay leaves

  12. 4 sprigs of fresh thyme

  13. 6 cloves of garlic, peeled and sliced

  14. 12 fresh red chillies, deseeded and finely chopped

  15. 1 x 400g tin of chopped tomatoes

  16. 1 1/2 litres chicken stock, preferably organic

  17. 700g long-grain rice

  18. 1620 raw king prawns, peeled and deveined

  19. a handful of fresh curly parsley

Instructions Jump to Ingredients ↑

  1. Jambalaya is a French word that means jumbled or mixed up, and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto. Originally, any Louisiana critter unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fish monger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well. This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice. Season the chicken with salt, pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. Its important to control the heat of the pan: you dont want it to be so slow nothings happening, or so fast that things are catching and burning. You want a steady, solid heat. Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock. Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken s ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the pictures). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad. Wine suggestion: American Pinot Noir try one from Oregon Find out more about Jamies American Road Trip tv show and Jamies America Book


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