Jambalaya from Deep South

Main Course

Recipe courtesy of Deep South: New Southern Cooking by Brad McDonals

Serves 6

  • 3/4 oz. (20g) unsalted butter 
  • 4oz (115g) andouille, sliced into rounds 
  • 4 boneless chicken thighs 
  • 1 yellow onion, chopped 
  • a bunch of spring onions (scallions), white and green parts separated, chopped 
  • 1 green (bell) pepper, chopped 
  • 1lb 2oz (500g) plum tomatoes, roughly chopped in a food processor 
  • 2 garlic cloves. crushed 
  • 1 bay leaf 
  • 3/4 oz  (20g) Creole Seasoning, plus extra to serve 
  • 4 quarts (4 litres ) chicken stock 
  • 1 tbsp Tabasco sauce 
  • 11oz (300g) long-grain rice 
  • 1lb (450g) large raw peeled prawns (shrimp) 





Click image to enlarge


Melt the butter in a large pan, add the andouille and cook for about 5 minutes, until all the fat is rendered. Add the chicken thighs, skin-side down, and fry until beginning to brown. Add the yellow onion, the white part of the spring onions and the green pepper and cook until translucent. Stir in the chopped tomatoes, garlic, bay leaf and Creole seasoning and cook gently for 4-5 minutes. Add the chicken stock and Tabasco and bring to the boil. Reduce the heat and simmer, uncovered, until reduced by about a third. Return to the boil and stir in the rice. Reduce the heat to medium and simmer for 12-15 minutes, until the rice is about two-thirds cooked. Add the prawns and cook for 3-5 minutes, until the rice is tender and the prawns turn bright pink. Be careful not to overcook. 

Serve hot, garnished with the green part of the spring onions and an additional dusting of Creole seasoning.


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