Guest Blogger: Michala Schiodt – Jambalaya Recipe

Hi Tandy,
This jambalaya recipe comes from the Argus food section on Thursdays, and it’s from 2001! It seems to get better and better.


Makes: Serves 4


  • 2 chourizo sausages,chopped
  • 30ml oil
  • 4chicken breasts, cut into slices
  • 1 onion, chopped
  • 2cloves garlic, chopped
  • 1 green pepper, chopped
  • 1red pepper, chopped
  • 250 ml rice
  • 400ml chicken stock
  • 2 large tomatoes, seeded and chopped
  • a pinch of sugar
  • 5ml fresh thyme or 3ml dried thyme
  • 5ml chilli powder
  • 45ml parsley, chopped


  • Saute sausages till browned and remove from oil.
  • Add chicken and brown for 3 mins and remove.
  • Add onions and fry for 2 or 3 mins before adding the garlic and peppers.
  • Add the rice and stir through so that all the grains are covered in oil.
  • Add the browned sausages, chicken and stock and simmer for 15 mins.
  • Then add the remaining ingredients except for the parsley, and cook for a further 30 mins until rice is tender and stock is cooked away.
  • Toss in the parsley before serving.
  • To make it more extravagant, add prawns or ham .
 Guest Blogger: Michala Schiodt   Jambalaya Recipe


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