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Name: Jambalaya
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tbsp vegetable oil; ▢180g (6oz) bacon preferably SMOKED, chopped; ▢200g (7oz) andouille or smoked sausage sliced 0.5cm / 1/5" thick (Note 1); ▢300g (10oz) chicken thigh skinless boneless, cut into 2.5cm /1" pieces; ▢12 prawns/shrimp raw, large, (peeled, with or without tails); ▢4 garlic cloves minced; ▢1 tbsp (15g) butter; ▢1 onion large cut into 1.5 cm / 0.5" pieces; ▢2 celery ribs cut into 1.5 cm / 0.5" pieces; ▢2 green capsicum / bell pepper medium, cut into 1.5 cm / 0.5" pieces; ▢1.25 cups long grain rice uncooked (Note 2); ▢2.5 cups (625ml) chicken broth / stock (Note 3); ▢200g (6.5oz) crushed canned tomato; ▢2 tbsp tomato paste; ▢1 cup green onions sliced, plus more for serving; CAJUN SPICE MIX:; ▢2 tsp chopped fresh thyme (or 1 tsp dried thyme); ▢4 tsp sweet paprika; ▢1 tsp garlic powder; ▢1 tsp onion powder; ▢1/2 tsp cayenne powder (adjust spice to taste); ▢1/2 tsp black pepper; ▢1/2 tsp salt

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INGREDIENTS

1 tbsp vegetable oil
?180g (6oz) bacon ; preferably SMOKED, chopped
?200g (7oz) andouille or smoked sausage ; sliced 0.5cm / 1/5" thick (Note 1)
?300g (10oz) chicken thigh ; skinless boneless, cut into 2.5cm /1" pieces
?12 prawns/shrimp ; raw, large, (peeled, with or without tails)
?4 garlic cloves ; minced
?1 tbsp (15g) butter
?1 onion large ; cut into 1.5 cm / 0.5" pieces
?2 celery ribs ; cut into 1.5 cm / 0.5" pieces
?2 green capsicum / bell pepper ; medium, cut into 1.5 cm / 0.5" pieces
?1.25 cups long grain rice ; uncooked (Note 2)
?2.5 cups (625ml) chicken broth / stock (Note 3)
?200g (6.5oz) crushed canned tomato
?2 tbsp tomato paste
?1 cup green onions ; sliced, plus more for serving
CAJUN SPICE MIX:
?2 tsp chopped fresh thyme (or 1 tsp dried thyme)
?4 tsp sweet paprika
?1 tsp garlic powder
?1 tsp onion powder
?1/2 tsp cayenne powder (adjust spice to taste)
?1/2 tsp black pepper
?1/2 tsp salt

INSTRUCTIONS

Preheat oven to 180C/350F (all types).

Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)

Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.

Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.

Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).

Add butter, then garlic, onion, celery and capsicum. Cook for 5 minutes or until soft.

Add rice, stir to coat grains in oil.

Add chicken broth, tomato paste, canned tomato, thyme and Spices.

Stir well, then add chicken, sausages and bacon (including all liquid).

When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, then transfer to oven. (See video)

Bake 30 minutes, then remove - rice should be practically cooked (Note 5).

Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).

Remove from oven (see video for finished consistency), stir gently then serve, garnished with more green onions if desired.

NOTES

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Jambalaya

1 tbsp vegetable oil
 ▢180g (6oz) bacon preferably SMOKED, chopped
 ▢200g (7oz) andouille or smoked sausage sliced 0.5cm / 1/5" thick (Note 1)
 ▢300g (10oz) chicken thigh skinless boneless, cut into 2.5cm /1" pieces
 ▢12 prawns/shrimp raw, large, (peeled, with or without tails)
 ▢4 garlic cloves minced
 ▢1 tbsp (15g) butter
 ▢1 onion  large cut into 1.5 cm / 0.5" pieces
 ▢2 celery ribs cut into 1.5 cm / 0.5" pieces
 ▢2 green capsicum / bell pepper medium, cut into 1.5 cm / 0.5" pieces
 ▢1.25 cups long grain rice uncooked (Note 2)
 ▢2.5 cups (625ml) chicken broth / stock (Note 3)
 ▢200g (6.5oz) crushed canned tomato
 ▢2 tbsp tomato paste
 ▢1 cup green onions sliced, plus more for serving
 CAJUN SPICE MIX:
 ▢2 tsp chopped fresh thyme (or 1 tsp dried thyme)
 ▢4 tsp sweet paprika
 ▢1 tsp garlic powder
 ▢1 tsp onion powder
 ▢1/2 tsp cayenne powder (adjust spice to taste)
 ▢1/2 tsp black pepper
 ▢1/2 tsp salt

Preheat oven to 180C/350F (all types).
Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)
Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.
Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.
Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).
Add butter, then garlic, onion, celery and capsicum. Cook for 5 minutes or until soft.
Add rice, stir to coat grains in oil.
Add chicken broth, tomato paste, canned tomato, thyme and Spices.
Stir well, then add chicken, sausages and bacon (including all liquid).
When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, then transfer to oven. (See video)
Bake 30 minutes, then remove - rice should be practically cooked (Note 5).
Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).
Remove from oven (see video for finished consistency), stir gently then serve, garnished with more green onions if desired.

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Nutrition

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Serving Size: 1 (10g)
Recipe Makes: 1

Calories: 90
Calories from Fat: 90 (100%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 90

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