Jambalaya
Louisiana rice with chicken, smoked sausage and prawns.
Active time35 min
Cooking35 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 100 g celery stalks
- 150 g onions
- 200 g pepper
- 2 g thyme
- 350 g chicken breast
- 250 g raw peeled prawns
- 200 g pre-cooked smoked sausage
- 650 ml water
- 25 ml sunflower oil
- 4 g paprika
- 300 g long-grain rice
- 400 g chopped tomatoes
Preparation
Remove the pepper seeds. Peel the onion, wash the pepper and celery, and dice them. Cut up the chicken and sausage.
100 g celery stalks150 g onions200 g pepper350 g chicken breast200 g pre-cooked smoked sausage- knife
Fry everything in the oil for 8 minutes.
25 ml sunflower oil- casserole dish
Add the rice, tomatoes, paprika, thyme and water. Cover and cook over a low heat for 20 minutes. Add water if necessary and check that the rice is tender.
2 g thyme650 ml water4 g paprika300 g long-grain rice400 g chopped tomatoes- casserole dish
Add the prawns and cook, covered, for 5 to 7 minutes until cooked through. Check that the centre of the chicken reaches at least 75 degrees Celsius for 30 seconds, then serve.
250 g raw peeled prawns- casserole dish
- thermometer
Allergens
- Celery
- Crustaceans
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration