Creole Jambalaya Recipe

How to make Creole Jambalaya

Prep Time:  15 minutes        |        Cook Time:  30 minutes        |        Serves:  6-8

Ingredients

• 2 tbsp Pure Vita canola oil
• 3 Specially Selected grass-fed angus beef sausages, sliced
• 4 Broad Oak Farms free range chicken thigh fillets
• 2 tsp Stonemill smoked paprika
• 2 tsp Stonemill onion powder
• 2 tsp Stonemill ground garlic  
• 1½ tsp Stonemill dried thyme  
• 1 tsp Stonemill dried oregano  
• ½ tsp Stonemill cayenne pepper  
• 1 medium brown onion, diced
• 1 medium green capsicum, diced
• 1 celery stalk, sliced
• 3 garlic cloves, minced
• 2 Stonemill dried bay leaves
• 2 tbsp Remano tomato paste
• 400g Remano diced tomatoes
• 3½ cups Chefs’ Cupboard chicken stock
• 2 cups Imperial Grain long grain rice, washed
• 2 tbsp fresh parsley, chopped or spring onion, sliced  
• Salt and pepper, for seasoning

Method

1. Combine ½ teaspoon each of paprika, onion powder and ground garlic. Season and toss the chicken pieces in the mixture until evenly coated.
2. Heat oil in a large pot over medium heat.  
3. Brown sausage slices, remove and set aside.
4. Brown chicken, remove and cut into small pieces. Set aside with sausages.
5. Add onion, capsicum, celery and garlic to the same pot. Sauté for 5 minutes. Scrape any brown bits at the bottom.  
6. Stir in the rest of the spices and dried herbs.
7. Add both tomatoes and tomato paste, cook for 2-3 minutes.
8. Add chicken stock and meat, then stir and bring to a boil.
9. Reduce to a low heat and keep simmering for a few minutes.  
10. Stir in rice, cover and simmer for about 15-25 minutes.
11. Fluff rice, season to taste and fold in fresh herbs.

Tip

Make your own jambalaya seasoning mix by combining a bigger batch of the spices and dried herbs together (except bay leaves).