Jamie Oliver Jambalaya

If you’re in the mood for something smoky, spicy, and soul-warming, this Jamie Oliver Jambalaya hits the spot. It’s one of those dishes that tastes like it took all day to make, but actually comes together in one pot—genius! I tried this on a chilly Sunday afternoon and couldn’t believe how satisfying every bite was. (inspired by Jamie Oliver)

Ingredients Needed

For the Meat and Base:

• 4 free-range chicken thighs, skin on
• 4 free-range chicken drumsticks, skin on
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 300g quality smoked sausage (andouille or fresh Iberico chorizo), sliced 1cm thick

For the Vegetables and Aromatics:

• 1 large onion, 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, sliced
• 1-2 fresh red chillies, deseeded and finely chopped

For the Liquid and Grains:

• 400g tinned chopped tomatoes
• 1.5 liters organic chicken stock
• 700g long-grain rice

To Finish:

• 16-20 raw king prawns, peeled and deveined
• 1/2 cup fresh curly parsley, chopped

How To Make Jamie Oliver Jambalaya

1. Prep the Chicken: Start by seasoning your chicken thighs and drumsticks with sea salt, black pepper, and cayenne pepper. Heat a large casserole pan over medium heat, pour in the olive oil, and get ready to build some flavor.
2. Brown the Meat: Add the chicken and sausage to the hot pan. Let them sizzle and brown for about 5 minutes, turning occasionally to get an even golden crust. This is where the smoky flavor really starts to develop.
3. Cook the Veggies: Once the meat is browned, stir in the chopped onion, both peppers, and celery. Add your bay leaves and thyme, then season lightly with salt and pepper. Let everything soften for about 10 to 12 minutes, giving it a stir now and then.
4. Add Garlic and Chillies: Next, add in your sliced garlic and chopped chillies. Stir them in for a minute to release their lovely aroma—this stage smells amazing!
5. Simmer with Tomatoes and Stock: Pour in the chopped tomatoes and chicken stock. Bring it to a lively boil, then reduce the heat to low. Cover the pan and let it simmer gently for 25 to 30 minutes. The chicken should be tender and nearly falling off the bone at this point.
6. Stir in the Rice: Add the rice and give it all a good mix. Cover again and let it cook for another 15 to 20 minutes. Stir occasionally to make sure nothing sticks and everything cooks evenly.
7. Add the Prawns: Once the rice is nearly done, stir in the raw prawns. If the mixture feels too dry, splash in a bit more water. Cover and let it cook for another 3 to 4 minutes, just until the prawns turn pink and juicy.
8. Finish with Parsley: Take the pan off the heat, stir in the fresh parsley, and mix well. The result? A vibrant, steaming pot of jambalaya ready to serve.

Why I Love This Recipe

I made this for a Sunday family dinner and everyone went back for seconds. The mix of chicken, sausage, and prawns feels so special, but the steps are easy to follow. It’s comforting, packed with flavor, and flexible depending on what you have. A definite go-to for any time you want to impress with minimal effort.

Recipe Tips

• Use long-grain rice for the best texture—short-grain can get mushy.
• If you like it hotter, keep the chilli seeds in!
• You can sub the prawns with extra sausage or chicken if you’re not into seafood.
• Fresh herbs make a big difference—don’t skip the parsley.
• Leftovers taste even better the next day.

How To Store This Jamie Oliver Jambalaya

• At Room Temperature: Cool it down quickly and don’t leave it out for more than 2 hours.
• In the Fridge: Store in an airtight container for up to 3 days. It reheats beautifully.
• In the Freezer: Freeze portions in sealed containers for up to 3 months. Defrost overnight in the fridge.
• Reheating: Reheat in the oven at 350°F (175°C) for 20 minutes, covered. Or warm on the stove with a splash of broth. Microwaving also works—heat on high for 3-4 minutes, stirring halfway.

Let’s Answer a Few Questions! (FAQs)

Can I Cook This Jambalaya In A Slow Cooker?
Totally! Just skip the rice and prawns at first. Cook everything else on low for 7-8 hours, then add rice and prawns in the last 30 minutes.

What Seasonings Are Used In This Jambalaya Recipe?
Cayenne pepper, bay leaves, thyme, garlic, and red chillies. Plus salt and black pepper.

Can You Prepare This Jambalaya Ahead Of Time?
Absolutely. Make it a day ahead and the flavors will only get better. Reheat gently before serving.

What Type Of Rice Should I Use For This Recipe, And How Much?
Long-grain rice—700 grams. It holds up well and absorbs all that lovely flavor.

What Bread Should Be Served With Jambalaya?
Garlic bread or crusty French bread is perfect. Great for mopping up the sauce!

Nutrition Facts (per serving)

• Calories: 465
• Carbs: 42g
• Protein: 28g
• Fat: 20g
• Sugar: 2g
• Fibre: 3g
• Sodium: 1633mg

Try More Recipe:

• Jamie Oliver Crispy Pork Broccoli Noodles
• Jamie Oliver Mushroom And Chicken Risotto
•  Jamie Oliver Kung Pao Chicken