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Chicken and sausage jambalaya

  • 6servings
  • 55minutes
  • 440calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300 g (10 1/2 oz) skinless boneless chicken breasts (fillets)

  2. 2 tsp Cajun seasoning (see note below)

  3. 1 tsp dried sage or marjoram

  4. 2 tbsp sunflower oil

  5. 1 onion, sliced

  6. 1 green pepper, seeded and sliced

  7. 2 celery sticks, sliced

  8. 2 garlic cloves, crushed

  9. 400 g (14 oz) long-grain rice

  10. 1 litre (1 3/4 pints) chicken stock, preferably home-made

  11. 100 g (3 1/2 oz) cooked smoked ham, cubed

  12. 100 g (3 1/2 oz) chorizo or other spicy sausage, sliced

  13. 1 can Italian cherry tomatoes, or 1 can chopped tomatoes, about Tabasco sauce, salt and pepper

  14. To garnish

  15. 4-6 spring onions, trimmed and chopped

  16. coarsely chopped parsley

Instructions Jump to Ingredients ↑

  1. Cut the chicken into 2 cm (3/4 in) cubes. Sprinkle with the Cajun seasoning and the sage or marjoram, making sure that the chicken is coated all over. Heat 1 tbsp of the oil in a large wide flameproof casserole or pan over a moderately high heat, add the chicken and fry for about 5 minutes, stirring frequently, until the cubes are browned on all sides. Remove from the pan with a draining spoon.

  2. Add the remaining 1 tbsp of oil to the pan together with the onion, green pepper and celery, and fry for about 2 minutes, stirring. Add the garlic and rice, and stir and fry for another minute.

  3. Pour in the stock and stir well. Return the chicken to the pan. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Add the ham, sausage and canned tomatoes with their juice. Cook, covered, for a further 5–10 minutes or until the rice has absorbed all the liquid.

  4. Season to taste with Tabasco sauce, salt and pepper. Serve hot, sprinkled with the chopped spring onions and parsley.

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