Be inspired by ♥ 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
  1. Saute sausages till browned and remove from oil.
  2. Add chicken and brown for 3 mins and remove.
  3. Add onions and fry for 2 or 3 mins before adding the garlic and peppers.
  4. Add the rice and stir through so that all the grains are covered in oil.
  5. Add the browned sausages, chicken and stock and simmer for 15 mins.
  6. 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.
  7. Toss in the parsley before serving.
  8. To make it more extravagant, add prawns or ham .


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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.


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