Creole jambalaya recipe | Jamie Oliver recipes (2024)

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Chicken, sausage & prawn jambalaya

A gorgeous Deep South mash-up

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Creole jambalaya recipe | Jamie Oliver recipes (2)

A gorgeous Deep South mash-up

  • Dairy-freedf
  • Gluten-freegf

“I've stayed true to the Creole classic with a melting pot of flavours, influences and ingredients ”

Serves 8

Cooks In1 hour 20 minutes

DifficultySuper easy

Jamie's AmericaChickenDinner PartyAmericanSeafoodSausage

Nutrition per serving
  • Calories 711 36%

  • Fat 23.4g 33%

  • Saturates 7.4g 37%

  • Sugars 6.9g 8%

  • Salt 3.29g 55%

  • Protein 44.6g 89%

  • Carbs 83.7g 32%

  • Fibre 3.1g -

Of an adult's reference intake

Recipe From

Jamie's America

By Jamie Oliver

Tap For Method

Ingredients

  • Metric
  • Germany

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  • 4 free-range chicken thighs , skin on
  • 4 free-range chicken drumsticks , skin on
  • cayenne pepper
  • olive oil
  • 300 g quality smoked sausage, such as andouille or fresh iberico chorizo , skin removed, cut into 1cm thick slices
  • 1 large onion , peeled and roughly chopped
  • 1 green pepper , deseeded and roughly chopped
  • 1 red pepper , deseeded and roughly chopped
  • 4 sticks celery , trimmed and roughly chopped
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 6 cloves garlic , peeled and sliced
  • 1-2 fresh red chillies , deseeded and finely chopped
  • 400 g tinned chopped tomatoes
  • 1.5 litres organic chicken stock
  • 700 g long-grain rice
  • 16-20 raw king prawns , from sustainable sources, ask your fishmonger, peeled and deveined
  • 1 handful fresh curly parsley

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie's America

By Jamie Oliver

Tap For Ingredients

Method

  1. Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’, and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto.
  2. Originally, any Louisiana ‘critter’ unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well.
  3. This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.
  4. Season the chicken with sea salt, black pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It’s important to control the heat of the pan: you don’t want it to be so slow nothing’s happening, or so fast that things are catching and burning. You want a steady, solid heat.
  5. Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.
  6. Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken’s ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.

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Recipe From

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By Jamie Oliver

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Creole jambalaya recipe | Jamie Oliver recipes (2024)

FAQs

What's the difference between Cajun jambalaya and Creole jambalaya? ›

Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana.

What is the best rice for jambalaya? ›

One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.

What makes jambalaya taste like jambalaya? ›

At the heart of jambalaya is the “holy trinity,” the mixture of celery, bell pepper, and onion that serves as the base of a lot of New Orleans cuisine, as well as many French dishes.

What is the water to rice ratio for jambalaya? ›

That's also the biggest reason not to be intimidated; if you can cook rice, you can cook jambalaya. Whether you just toss it in an electric cooker with a 2:1 water ratio, or gussy it up in on a stove top, jambalaya is just rice. Cooked with meat, sausage and seasonings. That's all it is and you can make it.

What is the secret to a good jambalaya? ›

Jambalaya tips, tricks, and secrets from the New Orleans food...
  • Brown your vegetables in the fat from the sausage. ...
  • Try a browning agent. ...
  • Don't be afraid of the easy-rice shortcut. ...
  • Season your jambalaya “just this side of hot” ...
  • Even your brown jambalaya can be colorful. ...
  • Don't overcook it. ...
  • But you're not done yet.
Mar 4, 2019

Should jambalaya be wet or dry? ›

A cajun jambalaya, I'm reliably informed, should be somewhat dry, even slightly browned on the bottom, which rules out the soupier, wetter texture of those creole versions using tomatoes (Oliver advises cooks to aim for a “porridgey” consistency).

Do you add uncooked rice to jambalaya? ›

Sauté the onion, bell pepper, celery, jalapeño and garlic until soft. Add rice, liquids and seasonings. Add in the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne and bay leaf. Give everything a good stir.

Should rice be rinsed for jambalaya? ›

If you don't rinse it away, the starch creates a gluey film as the rice cooks. Rinse away the extra starch and the rice will be sticky enough to fluff up, but not too gummy. If you've been having trouble achieving the “just right” texture with your rice, try adding the rinsing step to your prep.

How to keep jambalaya rice from getting mushy? ›

PRO TIP: TURN OFF THE HEAT RIGHT BEFORE THE RICE APPEARS DONE. COVER THE POT AND LET SIT FOR A FEW MINUTES. THIS WILL INSURE THAT YOUR RICE DOESN'T TURN MUSHY. And voila!

What is the trinity of jambalaya? ›

The “holy trinity” of Cajun cooking, or simply “trinity” to some, is an aromatic mixture consisting of finely diced onion, celery, and green or red bell pepper. It is the Cajun/Creole version of a mirepoix or soffrito.

Is jambalaya supposed to be thick or runny? ›

Jambalaya, on the other hand, is a rice dish. Your average recipe contains about double the amount of liquid to rice, but the liquid cooks down. Jambalaya shouldn't turn out watery or mushy. Recipes with tomato sauce will turn out a little wetter, however, almost as wet as risotto, and that's totally normal.

How much water do I use for 4 cups of rice? ›

For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.

What can I use to thicken jambalaya? ›

White rice: Long grain is traditional, but short grain white rice also works. Okra: Fresh or frozen; we will use this to help thicken the jambalaya.

How many people will a 5 gallon jambalaya feed? ›

This jambalaya serves about 50 portions. We make it in a 5 gallon cast iron pot. Go big or go home, right? This dish serves a big crowd and is great for parties.

What are the two types of jambalaya? ›

A hearty blend of rice, meats, vegetables, and lots of seasoning, jambalaya is a cold-weather comfort food that is sure to please everyone. There are two types of jambalaya: Cajun and Creole.

What is the difference between Cajun and Creole? ›

For Cajuns were—and are—a subset of Louisiana Creoles. Today, common understanding holds that Cajuns are white and Creoles are Black or mixed race; Creoles are from New Orleans, while Cajuns populate the rural parts of South Louisiana.

Is gumbo a Creole or Cajun? ›

Creole gumbo is usually made with okra, tomato, and often a combination of meat and seafood, while the Cajun version contains meat or seafood, and is typically okra-free and made with a darker roux.

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