Jambalaya Recipe (easy)

Yield: 5

50 min

A one-pot Creole rice dish with bacon, sausage, chicken, and prawns simmered with vegetables and spices, finished in the oven.

prepPreheat oven to 350°F / 180°C
1 tbsp vegetable oil	Heat oil, cook bacon & sausage until golden, 3 min	Cook chicken until golden, 3–4 min	Stir in bacon, sausage & chicken with liquid	Cover & bake 350°F / 180°C, 20–30 min until rice tender	Stir in prawns & green onions, cover & bake 3 min	Fluff & serve, garnish with green onions
180 g / 6 oz bacon, preferably smoked, chopped
200 g / 7 oz andouille or smoked sausage, sliced 0.5 cm / 1/5" thick
300 g / 10 oz chicken thigh, skinless boneless, cut into 2.5 cm / 1" pieces
12 large raw prawns/shrimp, peeled, with or without tails	Sear prawns 1.5 min per side, set aside
4 garlic cloves, minced	Cook butter, garlic, onion, celery & pepper, 3–4 min
1 tbsp / 15 g butter
1 large onion, cut into 1.5 cm / 0.5" pieces
2 celery ribs, cut into 1.5 cm / 0.5" pieces
2 medium green capsicum / bell pepper, cut into 1.5 cm / 0.5" pieces
1.25 cups / 250 g long grain rice, uncooked	Stir in rice to coat
2.5 cups / 625 ml low-sodium chicken broth / stock	Add broth, tomato paste, canned tomato, thyme & seasonings
200 g / 6.5 oz crushed canned tomato
2 tbsp tomato paste
1 cup green onions, sliced, plus more for serving
2 tsp chopped fresh thyme (or 1 tsp dried thyme)
4 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne powder (adjust spice to taste)
1/2 tsp black pepper
1/2 tsp salt

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