Name: Jambalaya
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 chorizo sausage (170g), sliced thickly; 4 chicken drumsticks (600g); 4 chicken thigh cutlets (800g); 2 medium brown onions (300g), chopped finely; 1 1/2 cup (300g) white long-grain rice; 1/4 teaspoon cayenne pepper; 2 teaspoon fresh thyme leaves; 2 dried bay leaves; 4 clove garlic, crushed; 3 trimmed celery stalks (300g), sliced thickly; 3 cup (750ml) chicken stock; 400 gram can crushed tomatoes; 1 cup (120g) frozen peas

Jambalaya

A Creole version of paella, jambalya is believed to have got its name when a cook named Jean in New Orleans tossed together ("balayez" in the Louisiana dialect) various leftovers that resulted in such a delicious dish that it was celebrated with a recipe called "Jean balayez".

Ingredients

1 chorizo sausage (170g), sliced thickly

4 chicken drumsticks (600g)

4 chicken thigh cutlets (800g)

2 medium brown onions (300g), chopped finely

1 1/2 cup (300g) white long-grain rice

1/4 teaspoon cayenne pepper

2 teaspoon fresh thyme leaves

2 dried bay leaves

4 clove garlic, crushed

3 trimmed celery stalks (300g), sliced thickly

3 cup (750ml) chicken stock

400 gram can crushed tomatoes

1 cup (120g) frozen peas

Method

1.Cook chorizo in large saucepan, stirring, until browned all over; remove from pan.

2.Cook chicken, in batches, in same pan, until browned all over.

3.Cook onion in same pan, stirring, until onion softens. Add rice, cayenne, thyme, bay leaves, garlic, celery, stock, undrained tomatoes, chorizo and chicken; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until rice is tender and chicken is cooked through.

4.Add peas; cook, uncovered, about 5 minutes or until peas are tender.

The only consistent ingredients among all of the jambalaya recipes are rice, tomatoes, chilli, sausage and onions. Other ingredients can include ham, game birds, chicken, duck, andouille (a smoked, highly-seasoned pork sausage), oysters and prawns.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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