Chicken and Sausage Jambalaya
I love a recipe that can feed a crowd, cos that is pretty much what I do all the time! Well weekends at least. This is one of those. And so easy!
Chicken and Sausage Jambalaya
Jambalaya is a beloved dish with deep roots in the cultural melting pot of Louisiana, USA. Its origins are a flavourful blend of Spanish, French, and African influences, reflecting the diverse heritage of the region. The dish is thought to have evolved as a local adaptation of paella, introduced by Spanish settlers who lacked access to saffron, substituting it with tomatoes to create a similar vibrant hue. French settlers contributed their culinary techniques and spices, while African traditions enriched the dish with bold seasonings and ingredients like okra. Over time, jambalaya became a staple of Creole and Cajun cuisines, with variations featuring seafood, chicken, sausage, and rice.
Like a paella, yet not a paella, this is perfect spicy fare that feeds an army if you are so inclined. Freeze leftovers, whatever leftovers are. Watch out, Cajun Creole could be my new thing. We smash this every time I make it. With good reason.
This appears in my best selling cookbook, go get Tenina's America here! You know you want to!
Some of my other famous American recipes are right here too, check them out;
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Need
- 2 red onion peeled and halved
- 3 green chilli(es)
- 3 cloves garlic
- 200 Grams pancetta, diced
- 200 Grams chorizo cured sliced
- 200 Grams ham, diced
- 500 Grams liquid beef stock
- 2 x 400g Tins diced tomatoes
- 2 stalks celery, sliced
- 2 bay leaf fresh or dried
- few fresh thyme sprigs
- Pinches pink salt flakes as needed BUY
- 2 Teaspoons smoked paprika
- 1 Cup long-grain rice
- 1 Kilo chicken thigh fillets, cut into large pieces
- 1 capsicum/bell pepper red, diced
- 1 capsicum/bell pepper green, diced
- Handfuls flat leaf parsley to serve
- 5–6 spring onions, sliced, to serve
- Sour cream, to serve (optional)
Do
- 1
Preheat oven to 170°C.
- 2
Place onions, 2 of the green chillies and the garlic into the Thermomix bowl and chop 4 sec/speed 5.
- 3
Add pancetta and chorizo and sauté 6 min/Varoma/Reverse/speed 1/MC off.
- 4
Add ham, broth, tomatoes, celery, bay leaves, thyme, salt and paprika, and cook 8 min/100°C/Reverse/speed 1.
- 5
Place rice and chicken into a large ovenproof casserole dish or Dutch oven with lid.
- 6
Pour cooked sauce over the top and add the diced capsicum. Cover and cook for 30 minutes. Increase temperature to 180°C and cook further 30 minutes.
- 7
Remove lid and cook 15 minutes.
- 8
Serve hot with plenty of chopped parsley, spring onions, and the remaining chilli, sliced thinly. Sour cream is not traditional, but does work really well with this dish.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
