Easy Jambalaya Recipe - Rick Stein

Chicken and Rice Recipe with Chorizo Sausage

Find out how to make Jambalaya; a tasty one pot meal.

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I have altered Rick's recipe very slightly but for the better! I think we must have become immune to chillies and we both thought it tasted quite bland; sorry Rick! 😉

Anyway, in this post, you'll find a few top tips for Jambalaya success.

The photo above shows only a portion of this recipe, don't worry, the actual recipe makes far Jambalaya more than this! It was taken to update this post.

I've updated this post which was originally written back in 2008 and the photo was dreadful.

Taking into account that I hadn't got a proper camera in the early days of this blog, I used to use my mobile phone.

Now, back in those days, phone cameras were pretty rubbish, it was never going to be a good idea.

These days it would kind of pass since most phones are now equipped with half-decent cameras.

I know you're thinking, WHAT the WHAT, is this woman raving on about?!

Rick's recipe, which he once made on the Saturday Kitchen TV program, doesn't include tomatoes and I really believe it needs them, or it has little in the way of colour.

There was very little colour going on, so I say, tomatoes are the way to go!

Right then, that's that out of the way, now for my recipe top tips.

Recipe -Top Tips!

• When I make Jambalaya now, I add 2 chillies and use 2 teaspoons of chilli powder, but it depends on your taste as to what you do.

• You should go on the side of caution and decide for yourself since you can always add more if you want to, but fear not, it's all in the recipe.

• Chorizo - don't forget to remove the skin from the chorizo, it's not good to eat it. Most Spanish chorizo rings have skin that is actually indigestible, so be sure to read the packaging.

• Instead of chorizo, you could use any spicy sausage.

Jambalaya is one of Creole cuisine's greatest creations. It's spicy, packed full of flavour and filling. As with most recipes, the better quality ingredients used, the better the end result will taste.

I'm always going on about using good quality tinned tomatoes, and if you can get them, you will be surprised at the difference they make to your cooking.

Good-quality Canned Tomatoes

I always use Cirio, the tomatoes are the loveliest red and the juice is really thick.

Pimenton de la Vera

Pimenton de la Vera is hot smoked paprika and, like Rick Stein and Gordon Ramsay, I always use La Chinata brand. 

You can buy it over at Amazon, but please don't pay a silly price for it. It's in Sainsbury's for £2.00 a tin. 😉

How much Jambalaya per person?

The simple answer is, it depends on how hungry you are!

What is Jambalaya?

Jambalaya is a popular Louisiana Creole dish of Spanish, French, and West African influence, consisting mainly of meat and vegetables mixed with rice.

Sausage of some sort is always included, along with pork or chicken and seafood, such as crawfish or prawns.

I used Chorizo, as I couldn't get the cabanos smoked sausage that Rick Stein used.

Ingredients in this recipe

• vegetable oil

• Chorizo sausage - skin removed and sliced

• Pimenton de la Vera (hot smoked paprika) La Chinata brand

• garlic cloves

• onion 

• red and green bell peppers

• celery 

• medium-hot red chillies 

• tomato purée - paste in the US

• chicken breast fillets 

• raw king prawns

• dried bay leaves

• fresh thyme

• dried oregano

• chilli powder 

• long grain rice 

• hot chicken stock 

• tinned tomatoes - use good quality such as Cirio brand

• spring onions (scallions) 

By the way, if you like rice recipes, you might want to check out Spicy Sausage Rice recipe by Gordon Ramsay.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Jambalaya Rick Stein, jambalaya recipe, easy jambalaya recipe, chicken and chorizo, sausage and rice, prawns, shrimp

Main, Chicken,

Louisiana

Yield: 2-4

Author: Jan Bennett

Jambalaya Recipe - Rick Stein

Based on a recipe by Rick Stein.Delicious chicken, sausage and rice recipe.

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

Ingredients

• 2 tablespoons of vegetable oil
• 100g chorizo sausage - skin removed and sliced
• 2 teaspoons of pimenton de la Vera (hot smoked paprika) La Chinata brand
• 4 garlic cloves - finely chopped
• 1 large onion - cut into small dice
• 1 green bell pepper - deseeded and chopped
• 1 red bell pepper - deseeded and chopped
• 2 celery sticks - sliced
• 2 medium-hot red chillies - deseeded and finely chopped
• 1 tablespoon tomato purée - paste in the US
• 2 skinless chicken breast fillets - cut into 1-inch pieces
• 12 (or however many you fancy) raw king prawns
• 2 dried bay leaves
• 1 sprig of thyme - leaves only, picked and chopped
• 1 teaspoon of dried oregano
• 1 teaspoon of chilli powder (I used 2)
• 300g long grain rice (Uncle Ben's is best)
• 600ml hot chicken stock (makeup 800ml from 1 and a half Knorr Chicken stock cubes in case you need more
• 1 x 400g tin tomatoes - use good quality such as Cirio brand
• 4 spring onions (scallions) - sliced

Instructions

1. Heat the oil in a large skillet and gently fry the chorizo until it starts to crisp up. When it's done, remove and set aside.
2. The reason for removing it until nearer the end of cooking is because I find that it loses its lovely colour when the stock is added.
3. Now add the paprika and stir to colour the oil along with the garlic.
4. Stir for a few seconds and then add the onion, peppers, celery and red chillies. Cook over medium heat until the vegetables begin to colour nicely.
5. Add the tomato purée, stir it and cook for just a minute.
6. Now add the chicken, bay leaves, thyme, chilli powder and oregano.
7. Cook for about 5 minutes or so.
8. Now throw in the rice and stir for a couple of minutes. Pour in the chicken stock and tinned tomatoes.
9. Bring it to a boil and simmer gently for about 15 minutes (or until all the liquid has been absorbed by the rice).
10. Now put the chorizo you set aside earlier back in and cook for a minute or two before adding the prawns and spring onions.
11. When the prawns turn pink, they can be declared done. Find and remove the bay leaf and discard.
12. Check for seasoning and if you want, you can add a little more chilli powder if you want it hotter - we did.

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