Guest Blogger Michala Schiodt Jambalaya Recipe

  • Tandy 

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.

Serves: Serves 4
  • 2 chourizo sausages,chopped
  • 30ml oil
  • 4 chicken breasts, cut into slices
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 250ml 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 .

Click on the links for conversions and notes.

prawn & spicy sausage jambalaya

prawn & spicy sausage jambalaya

Lavender and Lime Signature
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