How to make Chicken, Chorizo and Prawn Jambalaya

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a lean protein alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories.

Start by creating the sofrito with diced onions and celery.

Dice one red bell pepper, removing the seeds.

Make a cajun spice mix with 1 tablespoon of paprika, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 teaspoon of cumin.

Slice 100 grams of spicy smoky chorizo into 3 to 4 millimeter slices after removing the casing.

Trim excess fat from 6 chicken thighs and brown them in a large lidded pan or Dutch oven on medium to high heat.

Add a splash of white wine to deglaze the pan and scrape up the fond for flavor.

Stir in the cajun spice mix with the chicken and combine well.

Add back the sofrito mix and chorizo along with any resting juices.

Add 200 grams of washed basmati rice and stir to combine.

Pour in 450 milliliters of chicken stock, reserving 50 milliliters for later if needed.

Add 3 cloves of crushed garlic, 400 grams of chopped tomatoes, salt, and black pepper, and mix well.

Cover the pan and reduce the heat to a simmer for about 10 minutes.

Add giant frozen prawns in the last 2-3 minutes of cooking to avoid overcooking them.

After 10-15 minutes, check the rice; if it's dry, add the reserved stock.

Finish with half a bunch of finely chopped spring onions and a squeeze of lemon juice, then garnish with finely chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens