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Jambalaya

Easy
Serves: 5

Jambalaya tantalises the taste buds with its vibrant flavours and hearty composition. This one-pot meal originated in the United States, particularly in Louisiana, and showcases a delightful fusion of African, French, and Spanish influences. Combining various meats like chicken, sausage, or prawns, along with an assortment of vegetables, rice, and aromatic herbs and spices, Jambalaya creates a symphony of flavours in each mouthful. Prepare to be transported to the lively streets of New Orleans as you savour this delectable and satisfying dish

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Print Recipe
  • 225 grams bacon
  • 1 large red pepper
  • 1 large green pepper
  • 1 large onion
  • 3 cloves garlic
  • 2 ribs celery
  • 600 grams rice
  • 1 tin tomatoes diced
  • 1 large chicken whole; cooked and cut in cubes (reserve stock)
  • 225 grams ham
  • 240 ml chicken stock
  • 225 grams okra
  • 450 grams prawns
  • 1 dash Tabasco Pepper Sauce
  • Italian seasoning to taste
  • parsley
  • Cut the bacon into small pieces and dry them out in a frying pan
  • Remove the bacon and save the poured-off fat
  • Cook the chicken, garlic, peppers, and celery in the pan
  • Add Italian seasoning to the pan
  • Add the rice and toss it to coat
  • Drain the tomatoes, reserving the juice, and add them to the pan
  • Measure the tomato juice and make it up to 240 ml
  • Add 1.25 liters of chicken stock to the pan
  • Add the ham and chicken, and stir to mix. Cover the pan
  • Cook until the rice is nearly finished
  • Add the okra and prawns, and finish cooking
  • Decorate with parsley and crushed bacon
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Ingredients
  • 225 grams bacon
  • 1 large red pepper
  • 1 large green pepper
  • 1 large onion
  • 3 cloves garlic
  • 2 ribs celery
  • 600 grams rice
  • 1 tin tomatoes diced
  • 1 large chicken whole; cooked and cut in cubes (reserve stock)
  • 225 grams ham
  • 240 ml chicken stock
  • 225 grams okra
  • 450 grams prawns
  • 1 dash Tabasco Pepper Sauce
  • Italian seasoning to taste
  • parsley
Method
  • Cut the bacon into small pieces and dry them out in a frying pan
  • Remove the bacon and save the poured-off fat
  • Cook the chicken, garlic, peppers, and celery in the pan
  • Add Italian seasoning to the pan
  • Add the rice and toss it to coat
  • Drain the tomatoes, reserving the juice, and add them to the pan
  • Measure the tomato juice and make it up to 240 ml
  • Add 1.25 liters of chicken stock to the pan
  • Add the ham and chicken, and stir to mix. Cover the pan
  • Cook until the rice is nearly finished
  • Add the okra and prawns, and finish cooking
  • Decorate with parsley and crushed bacon
More Recipes
Rhubarb and ginger marcapone cheesecake
Caesar Salad served in a white bowl
Caesar Salad
Mediterranean Vegetable Pie served on a white plate
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Deli Coleslaw served in a white bowl
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Stuffed Baked Potatoes