This hearty and delicious Jamie Oliver Jambalaya is a one-pot wonder, perfect for a flavorful and satisfying meal. Packed with tender chicken.
More Jamie Oliver Recipe:
š¤ Why You’ll Love This Jamie Oliver Jambalaya Recipe:
- Great Taste: This recipe has spicy sausage, juicy chicken, and tasty seafood all mixed together. It’s very delicious!
- You Can Change It: You can use different meats or make it spicier or less spicy, depending on what you like or what you can buy.
- Easy to Clean Up: You only need one pot to cook everything, so you won’t have many dishes to wash.
- Filling and Comforting: This dish is full of good things like rice, meat, and veggies. It’s a big, warm meal that’s perfect for any time.
š Jamie Oliver Jambalaya Ingredients
- 4 free-range chicken thighs, skin on
- 4 free-range chicken drumsticks, skin on
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 300 g quality smoked sausage (such as andouille or fresh Iberico chorizo), skin removed, cut into 1cm thick slices
- 1 large onion, peeled and roughly chopped
- 1 green pepper, deseeded and roughly chopped
- 1 red pepper, deseeded and roughly chopped
- 4 sticks celery, trimmed and roughly chopped
- 4 bay leaves
- 4 sprigs fresh thyme
- 6 cloves garlic, peeled and sliced
- 1-2 fresh red chillies, deseeded and finely chopped
- 400 g tinned chopped tomatoes
- 1.5 liters organic chicken stock
- 700 g long-grain rice
- 16-20 raw king prawns, from sustainable sources, peeled and deveined
- 1/2 cup fresh curly parsley, chopped
š„ How To Make Jamie Oliver Jambalaya
- Prepare the Chicken: Start by seasoning the chicken thighs and drumsticks with sea salt, black pepper, and cayenne pepper. Then, heat a large casserole pan over medium heat and add the olive oil.
- Brown the Meat: Next, place the chicken pieces and sliced sausage in the pan. Cook them for about 5 minutes or until they are nicely browned on all sides.
- Add the Vegetables: After the meat is browned, add the chopped onion, green pepper, red pepper, and celery to the pan. Also add the bay leaves and thyme sprigs. Sprinkle a little salt and pepper, then stir everything together. Continue to cook on medium heat for about 10 to 12 minutes, stirring occasionally.
- Incorporate Garlic and Chillies: Once the vegetables have softened, add the sliced garlic and chopped chillies. Stir them around for a minute to mix them well with the other ingredients.
- Add Tomatoes and Stock: Next, stir in the tinned chopped tomatoes and chicken stock. Bring the mixture to a boil.
- Simmer the Dish: After that, reduce the heat to low, cover the pan with a lid, and let it simmer for 25 to 30 minutes. By this time, the chicken should be tender enough to easily pull off the bone. You can remove the chicken bones if you prefer.
- Add the Rice: Then, add the rice to the pan. Give everything a good stir to combine. Cover the pan again and cook for about 15 to 20 minutes, stirring occasionally to make sure the rice does not stick to the bottom of the pan.
- Add the Prawns: Next, stir in the raw king prawns. If the mixture is too thick, add a little water to reach a slightly creamy consistency. Cover the pan and cook for another 3 to 4 minutes, or until the prawns are cooked through.
- Finish with Parsley: Finally, stir in the chopped parsley and mix well.
- Serve: Serve the jambalaya hot on a big platter, accompanied by a lemony green salad.
š Recipe Tips:
- Keep the Heat Right: Make sure the heat is not too high or too low when you cook. A medium heat is just right to cook everything well without burning.
- Brown the Meat Well: Take your time to brown the chicken and sausage nicely. This makes the dish taste better and ensures the meat is cooked properly.
- Keep Stirring: Remember to stir the dish often after you add the rice. This stops the rice from sticking and helps it cook all the way through.
- Check the Wetness: If your jambalaya looks too dry, it’s okay to add a little more water. It should be a bit creamy when it’s done, not too dry or too soupy.
š„ What To Serve With Jambalaya?
Jamie Oliver Jambalaya goes great with a fresh lemon salad, garlic bread, cooked broccoli, and corn on the cob. You can also have it with cooked spinach, coleslaw, fried plantains, and baked sweet potatoes for a really good meal.
š How To Store Leftovers Jambalaya?
- Refrigerate: Store leftover Jambalaya in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the Jambalaya in a sealed container for up to 3 months. Thaw it in the refrigerator overnight before reheating.
š„µ How To Reheat Leftovers Jambalaya?
- In The Oven: Preheat your oven to 350Ā°F (175Ā°C). Place the Jambalaya in an oven-safe dish, cover with aluminum foil, and heat for about 20 minutes or until hot throughout.
- In The Microwave: Put the Jambalaya in a microwave-safe dish and cover. Heat on high for 3-4 minutes, stirring halfway through the heating time.
- On the Stove: Reheat the Jambalaya in a saucepan over medium heat. Add a little water or chicken broth to prevent it from drying out, stirring occasionally, until hot.
FAQ’S:
Can I Cook This Jambalaya In A Slow Cooker?
Yes, you can make it in a slow cooker. Put everything but the rice and prawns in and cook on low for 7-8 hours or high for 3-4 hours. Add the rice and prawns in the last 30 minutes.
What Seasonings Are Used In This Jambalaya Recipe?
This jambalaya uses cayenne pepper, bay leaves, thyme, garlic, and red chillies. Don’t forget to add some salt and black pepper too.
Can You Prepare This Jambalaya Ahead Of Time?
Yes, you can make this jambalaya a day ahead. The flavors will deepen overnight, making it even more delicious. Store it in the refrigerator and gently reheat on the stove or in a microwave when ready to serve.
What Type Of Rice Should I Use For This Recipe, And How Much?
Use long-grain rice because it keeps its shape and doesnāt get too soft. You need 700 grams to make sure thereās enough for everyone and it mixes well with the meats and veggies.
What Bread Should Be Served With Jambalaya?
Garlic bread is great with jambalaya because it tastes good with the spices. French bread is also good because it can soak up the tasty sauce.
How Can I Make A Vegetarian Version Of Jamie Oliver’s Jambalaya?
To make a vegetarian version, replace the chicken and sausage with plant-based protein options like tofu or tempeh. Use vegetable stock instead of chicken stock, and add more vegetables like zucchini, mushrooms, and spinach to boost the flavors and textures.
More Jamie Oliver Recipe:
- Jamie Oliver Crispy Pork Broccoli Noodles
- Jamie Oliver Mushroom And Chicken Risotto
- Jamie Oliver Kung Pao Chicken
Jamie Oliver Jambalaya Nutrition Facts:
- Calories: 465
- Total Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 73mg
- Sodium: 1633mg
- Total Carbohydrate: 42g
- Dietary Fiber: 3g
- Total Sugars: 2g
- Protein: 28g
- Calcium: 67mg
- Iron: 4mg
- Potassium: 666mg
Jamie Oliver Jambalaya
Description
Jamie Oliver Jambalaya is made with chicken thighs, chicken drumsticks, smoked sausage, long-grain rice, king prawns, onion, green pepper, red pepper, celery, bay leaves, fresh thyme, garlic, fresh red chillies, chopped tomatoes, and chicken stock. This hearty Jamie Oliver Jambalaya recipe creates a tasty dinner that takes about 90 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Chicken: Start by seasoning the chicken thighs and drumsticks with sea salt, black pepper, and cayenne pepper. Then, heat a large casserole pan over medium heat and add the olive oil.
- Brown the Meat: Next, place the chicken pieces and sliced sausage in the pan. Cook them for about 5 minutes or until they are nicely browned on all sides.
- Add the Vegetables: After the meat is browned, add the chopped onion, green pepper, red pepper, and celery to the pan. Also add the bay leaves and thyme sprigs. Sprinkle a little salt and pepper, then stir everything together. Continue to cook on medium heat for about 10 to 12 minutes, stirring occasionally.
- Incorporate Garlic and Chillies: Once the vegetables have softened, add the sliced garlic and chopped chillies. Stir them around for a minute to mix them well with the other ingredients.
- Add Tomatoes and Stock: Next, stir in the tinned chopped tomatoes and chicken stock. Bring the mixture to a boil.
- Simmer the Dish: After that, reduce the heat to low, cover the pan with a lid, and let it simmer for 25 to 30 minutes. By this time, the chicken should be tender enough to easily pull off the bone. You can remove the chicken bones if you prefer.
- Add the Rice: Then, add the rice to the pan. Give everything a good stir to combine. Cover the pan again and cook for about 15 to 20 minutes, stirring occasionally to make sure the rice does not stick to the bottom of the pan.
- Add the Prawns: Next, stir in the raw king prawns. If the mixture is too thick, add a little water to reach a slightly creamy consistency. Cover the pan and cook for another 3 to 4 minutes, or until the prawns are cooked through.
- Finish with Parsley: Finally, stir in the chopped parsley and mix well.
- Serve: Serve the jambalaya hot on a big platter, accompanied by a lemony green salad.
Notes
- Keep the Heat Right: Make sure the heat is not too high or too low when you cook. A medium heat is just right to cook everything well without burning.
- Brown the Meat Well: Take your time to brown the chicken and sausage nicely. This makes the dish taste better and ensures the meat is cooked properly.
- Keep Stirring: Remember to stir the dish often after you add the rice. This stops the rice from sticking and helps it cook all the way through.
- Check the Wetness: If your jambalaya looks too dry, itās okay to add a little more water. It should be a bit creamy when itās done, not too dry or too soupy.
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