This recipe is definitely not Texan, but I can say it’s been part of my life as I am from the South. If I cook it the traditional way I use American long grain rice and chorizo sausage (Spanish dried sausage), and it really got greasy, so I tried to change a few ingredients lower some of the fat, and add some more nutrition. I replaced the white rice with whole grain brown basmati rice and replaced the sausage with a smoked reduced fat pork sausage. This recipe makes a lot, enough to feed more than 4, but it also freezes well and makes great freezer meals.
400g (12-14oz) diced chicken breasts
200g prawns (shrimp)
1 200g link of sausage (preferably reduced fat)
1 large onion
3-4 ribs celery
1 bunch of spring onions
1 large red pepper (or whatever colour you want)
3-4 cloves garlic
2 c brown basmati rice (or whatever you have)
4 cups water (about 2 pints)
1 chicken stock cube
4 tbsp. Paprika divided
1 tsp. cayenne
1 tbsp. brown sugar
2 tbsp. olive oil ( you will need less if you use chorizo sausage)
Dice celery, onions, pepper and garlic set aside.
Dice into chunks the chicken, and slice the sausage set aside.
Make your stock.
Keep your spices out.
In a large stock pot, heat oil.
When hot add chicken, sausage and half the paprika and sauté about 8 minutes until the chicken is half cooked.
Remove from pan.
If you need more oil add another tbsp., and then add the vegetables, garlic and brown sugar. (if dry add ¼ c water. Sauté until vegetables begin to soften.
Add the rice and the stock, stir and bring to a boil, about 5 minutes.
Continue stirring, and add the remaining spices.
Make sure the pot is at a steady simmer and keep it there for 20 minutes.
Return to stir, and add prawns/shrimp, sliced spring onions last 5 minutes of cooking.
The Jambalaya will be done when the rice is soft. If it hasn’t gotten soft enough simply add more water.