Quick & Easy


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".



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.


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