The American version of risotto.
The first time I ever had Jambalaya was at Disneyland in Anaheim. It was in the Downtown Disney District during lunchtime. I remember the moment well. I was there a few days before Christmas so the streets were lined with Christmas decorations and lights – so incredibly festive. A live band was playing Christmas carols in the streets. You couldn’t help but be festive yourself. That meant being happy. When I tucked into a warm bowl of Jambalaya I already had a smile on my face. That was even before I tasted this amazing dish. Once I started eating, it was love at first taste. Coming from little New Zealand, Creole cooking isn’t at all a thing known about. I had no idea what I was in for when I ordered this dish. All I knew was it had chicken, chorizo sausage, chilli and rice – everything I loved. Maybe I enjoy this because I was in my happy place and this makes me reflect back to that time in the happiest place on earth. Or maybe I enjoy this dish because it’s just bloody wonderful. I think it’s a blend of the two!
So what is Creole?
I honestly didn’t know and had to resort to Wikipedia for the answer. Wiki told me that it’s a style of cooking originating in Louisiana, USA and is a blend of cuisines that includes French, Spanish, West African, Amerindian, German, Italian and Irish influences, as well as influences from Southern USA. So a mish-mash in other words.
Making this meal is simpler than making a risotto. I say this when I truly believe making risotto is pretty easy anyway. In saying that, I do know a lot of people are a bit scared to try and make risotto. If you’re one of those people then this is a great way to start easing into making the classical Italian meal. No need to add a little liquid at a time. You just dump in the whole lot! So don’t let the long list of ingredients put you off – most of those are spice related which gives the complex smokey flavour that is Jambalaya.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Jambalaya
Ingredients
- 1 tablespoon olive oil
- 2 chorizo, cut lengthwise, then cut into half moons 1cm thick (about 200g)
- 400 g chicken thigh fillets, trimmed, cut into 3cm pieces
- 2 celery sticks, finely chopped
- 1 brown onion, finely chopped
- 1 red capsicum, finely chopped
- 2 garlic cloves, crushed
- 3 teaspoons paprika
- 1/4-1/2 teaspoon cayenne pepper
- 1 teaspoon cajun spice
- 4 cups chicken stock
- 410 g can Ardmona Duo Finely Chopped Tomatoes
- 2 cups basmati rice
- 2 bay leaves, dried
- 1/4 cup chopped fresh curly parsley
- 2 spring onions, thinly sliced, shallots
- crusty bread, to serve
Instructions
- Heat the oil in a large, deep frying pan over medium-high heat. Stir in the chorizo and chicken for 5 minutes or until browned.
- Stir in the celery, onion and capsicum for 10 minutes or until onion is soft.
- Stir in the garlic, paprika and cayenne pepper for 1 minute or until aromatic. Season.
- Stir in the stock, tomato, rice and bay leaves. Bring to the boil over high heat. Reduce heat to low. Simmer, stirring often, for 20-25 minutes until the rice is tender and liquid is absorbed.
- Remove from heat. Sprinkle with the parsley and spring onion before serving.
Notes
- Serve with crusty bread and a leafy green salad.