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Jambalaya Recipe (easy)
By Nagi · recipetineats.com
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, remove all meats to bowl | Sauté butter, garlic, onion, celery & pepper, 3–4 min | Stir in rice to coat | Add broth, tomatoes, tomato paste, thyme & spices | 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 extra 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 | |||||||||
| 1 tbsp / 15 g butter | |||||||||
| 4 garlic cloves, minced | |||||||||
| 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 | |||||||||
| 2.5 cups / 625 ml low-sodium chicken broth / stock | |||||||||
| 200 g / 6.5 oz crushed canned tomato | |||||||||
| 2 tbsp tomato paste | |||||||||
| 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 | |||||||||
| 12 large raw prawns/shrimp, peeled, with or without tails | Sear prawns 1.5 min per side, transfer to separate bowl | ||||||||
| 1 cup / 60 g green onions, sliced, plus more for serving | |||||||||
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