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Creole jambalaya
4.8 35 ratings
Prep. 15 min
Total 1 h
6 portions
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Ingredients

  • long grain rice
    250 g
  • chicken thigh fillet cut into cubes
    250 g
  • ground paprika
    1 tbsp
  • dried thyme
    ½ tsp
  • ground cayenne pepper
    ¼ tsp
  • sea salt
    ¾ tsp
  • ground black pepper
    ¼ tsp
  • onion cut into quarters
    1
  • garlic cloves
    2
  • red capsicum cut into pieces
    1
  • celery cut into pieces
    120 g
  • extra virgin olive oil plus an extra tbsp
    20 g
  • water
    450 g
  • Chicken stock paste (see Tip)
    2 tsp
  • chopped tomatoes canned
    200 g
  • tomato paste
    30 g
  • Tabasco® sauce
    2 tsp
  • kransky sausages (approx. 2), cut into slices (1 cm)
    200 g
  • peeled raw prawns tail intact
    240 g
  • spring onion/green onion thinly sliced, to garnish
    1
  • fresh parsley leaves only, chopped, to garnish
    2 sprigs
  • lemon cut into wedges, to serve
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 599.8 mg
Protein 22.8 g
Calories 1831.8 kJ / 437.8 kcal
Fat 19 g
Fibre 3.6 g
Saturated Fat 5.7 g
Carbohydrates 44.4 g

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