Southern American cuisine is usually hearty and full of soul. Jambalaya is a favorite which combines French and Spanish influences to create a tangy and meaty rice dish which incorporates the local seafood in season such as shrimp and crayfish. Served hot, jambalaya warms the body with clean and distinct flavors.


  • 2 boneless chicken thighs diced
  • 400g of shrimp devained and shelled
  • 6 pork sausages sliced
  • 2 cups of rice cooked al dente
  • 800ml of chopped tomatoes (from a can)
  • 1.5 cups of chicken stock
  • 1 large onion chopped
  • 4 cloves of garlic minced
  • 2 stalks of celery diced
  • 1/2 cups of diced green and red bell pepper
  • 4 tablespoons of chopped parsley
  • 4 spring onions sliced
  • 2 teaspoons of paprika
  • 1 teaspoon of thyme
  • 1 teaspoon of oregano
  • 2 bay leaves
  • 1/2 teaspoon of black pepper
  • 4 tablespoons of vegetable oil


  1. Fry the sausages and chicken separately in oil and set aside.
  2. In the same oil, stir-fry garlic, add the onions and sautee until the onions are translucent.
  3. Add the celery, bell pepper and stir-fry for 2-3 minutes.
  4. Add the oregano, thyme, black pepper, paprika, bay leaves and fry for 2 minutes.
  5. Add the tomatoes, chicken stock and bring to a boil.
  6. Add the sausages, chicken, prawns and simmer 8-9 minutes until the prawns are cooked.
  7. Add the rice. Mix well and cook until the liquid is absorbed by the rice (approximately 10 minutes).
  8. Turn off the heat. Stir in the spring onions and parsley.
  9. Serve hot.

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