Chicken and sausage jambalaya

Add some Mardi Gras magic to your table with this traditional dish from New Orleans.
recipe, chicken, dinner

Recipe from: 3 November 2015
Preparation time: 20 min
Cooking time: 40 min


  • 30
  • 2
    onions, halved and sliced
  • 1
    yellow pepper and 1 red pepper, sliced or diced
  • 2
    sticks celery, sliced
  • 4
    garlic, crushed
  • 10
    deboned chicken thighs, cubed
  • 1
    chorizo sausage, sliced
  • 5
    dried sage
  • 10
    fresh thyme leaves (or 5ml dried)
  • 6
    bay leaves
  • 5-8
    cayenne pepper
  • 4
    large tomatoes, peeled, seeded and diced
  • 125
    tomato purée
  • 400-450
    chicken stock
  • 250
    American long-grain rice
  • 3
    spring onions, sliced, to garnish
Servings: Change Serving



Heat the butter in a large deep frying pan and sauté the onion, peppers, celery and garlic together for a few minutes.

Add the chicken and sausage and cook for a few minutes, stirring. Add the herbs and spices. Stir well. Add the tomato, tomato purée and stock. Bring to the boil, then reduce the heat and simmer for five minutes.

Add the rice and stir well. Cover the saucepan and leave to simmer slowly for 20 minutes, or until the rice is tender. Stir once or twice during cooking.

Add a little more stock if needed and check the seasoning. Sprinkle with the spring onions and serve.

Text and image:
Ideas magazine

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Read more on: dinner  |  recipe  |  chicken

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