Jambalaya
1 hr 36 min · 1 hr 6 min active · makes ~2.65 kg · Medium · American
Jambalaya
Louisiana rice with andouille sausage, smoked paprika and thyme.
TOTAL TIME
1 hr 36 min
ACTIVE TIME
1 hr 6 min
QUANTITY
~2.65 kg
DIFFICULTY
Medium
CUISINE
American
Who’s eating
A
Ingredients0/20
Tools0/4
Ingredients0/20 gathered · 4 servings
1piece
4clove
400g
200g
3piece
2tbsp
2tbsp
600ml
300g
200g
2piece
1piece
1tsp
1tsp
1tsp
0.5tsp
0.5tsp
1tsp
2tbsp
400g
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 1piece | — | — | ||
| 2 | 4clove | — | — | ||
| 3 | 400g | — | — | ||
| 4 | 200g | — | — | ||
| 5 | 3piece | — | — | ||
| 6 | 2tbsp | — | — | ||
| 7 | 2tbsp | — | — | ||
| 8 | 600ml | — | — | ||
| 9 | 300g | — | — | ||
| 10 | 200g | — | — | ||
| 11 | 2piece | — | — | ||
| 12 | 1piece | — | — | ||
| 13 | 1tsp | — | — | ||
| 14 | 1tsp | — | — | ||
| 15 | 1tsp | — | — | ||
| 16 | 0.5tsp | — | — | ||
| 17 | 0.5tsp | — | — | ||
| 18 | 1tsp | — | — | ||
| 19 | 2tbsp | — | — | ||
| 20 | 400g | — | — |
Tools5 items
Hygiene
Wash your hands after the raw andouille sausage, sausage and king prawns; disinfect the cutting board and knife after the raw andouille sausage.
Procedure50 steps
3 of 50
Chop the chicken thigh
Chicken thigh · 400 g
⏱ 2 min
ResultChopped chicken thighsused in step 114 of 50
Slice the andouille sausage
Andouille sausage · 200 g
⏱ 1 min
ResultSliced andouille sausageused in step 145 of 50
Wash your hands with soap — you've been handling raw andouille sausage
⏱ 30s
6 of 50
Wash and disinfect the cutting board — it's held raw andouille sausage
⏱ 1 min
7 of 50
Wash and disinfect the knife — it's cut raw andouille sausage
⏱ 30s
8 of 50
Slice the 3 spring onions
Spring onions · 3 piece
⏱ 1 min
ResultSliced spring onionsused in step 5010 of 50
Add the vegetable oil to the stockpot
Vegetable oil · 2 tbsp
medium-high heat
⏱ 2 min
ResultHot oil11 of 50
Add the chopped chicken thighs to the hot oil
⏱ 15s
ResultChicken in hot oil12 of 50
Sear the chicken in hot oil
Look for
until golden brown on all sides — turning occasionally
medium-high heat
⏱ 6 min
ResultSeared chicken thighs13 of 50
Transfer the seared chicken thighs from the stockpot onto the plate
⏱ 15s
ResultSeared chicken thighsused in step 1914 of 50
Add the sliced andouille sausage to the hot oil
⏱ 15s
ResultSausage in hot oil15 of 50
Sear the sausage in hot oil
Look for
until browned
medium-high heat
⏱ 4 min
ResultSeared andouille sausage16 of 50
Transfer the seared andouille sausage from the stockpot onto the plate
⏱ 15s
ResultSeared andouille sausageused in step 2017 of 50
Wash your hands with soap — you've been handling raw sausage
⏱ 30s
19 of 50
Transfer the seared chicken thighs from the plate into the stockpot
⏱ 15s
ResultSeared chicken thighs20 of 50
Transfer the seared andouille sausage from the plate into the stockpot
⏱ 15s
ResultSeared andouille sausage21 of 50
Wash your hands with soap — you've been handling raw sausage
⏱ 30s
22 of 50
Rinse the 2 celery sticks
under cold running water
Celery sticks · 2 piece
⏱ 30s
ResultRinsed celery sticks24 of 50
Add the diced celery to the onion in hot oil
⏱ 15s
ResultOnion and celery in hot oil25 of 50
Rinse the green pepper
under cold running water
Green pepper · 1 piece
⏱ 30s
ResultRinsed green pepper27 of 50
Add the diced green pepper to the onion and celery in hot oil
⏱ 15s
ResultSoffritto base28 of 50
Sauté the soffritto base
Look for
until softened and lightly golden — stirring occasionally
medium heat
⏱ 7 min
ResultSoftened soffritto29 of 50
Add the minced garlic to the softened soffritto
⏱ 15s
ResultSoffritto with garlic30 of 50
Add the smoked paprika, dried thyme, dried oregano, cayenne pepper and ground black pepper to the soffritto with garlic
Smoked paprika · 1 tspDried thyme · 1 tspDried oregano · 1 tspCayenne pepper · 0.5 tspGround black pepper · 0.5 tsp
⏱ 1 min
ResultSoffritto with spices31 of 50
Add salt to the seasoned spiced soffritto
Salt · 1 tsp
⏱ 15s
ResultFully seasoned soffritto32 of 50
Stir the fully seasoned soffritto
Look for
until fragrant
⏱ 2 min
ResultFragrant spice base33 of 50
Add the tomato purée to the fragrant spice base
Tomato purée · 2 tbsp
⏱ 15s
ResultSpice base with tomato purée34 of 50
Stir the spice base with tomato purée
⏱ 1 min
ResultTomato base35 of 50
Add the tinned chopped tomatoes to the tomato base
Tinned chopped tomatoes · 400 g
⏱ 15s
ResultTomato base with canned tomatoes36 of 50
Stir the tomato base with canned tomatoes
⏱ 15s
ResultTomato sauce base37 of 50
Add the chicken stock to the seared chicken thighs, seared andouille sausage and tomato sauce base
Chicken stock · 600 ml
⏱ 15s
ResultJambalaya base38 of 50
Stir the jambalaya base
⏱ 15s
ResultCombined jambalaya base39 of 50
Bring the combined jambalaya base to a boil
rolling boil
high heat
⏱ 3 min
ResultBoiling jambalaya base40 of 50
Add the long-grain white rice to the boiling jambalaya base
Long-grain white rice · 300 g
⏱ 15s
ResultJambalaya with rice41 of 50
Simmer the jambalaya with rice
Look for
until rice has absorbed most of the liquid — covered
low heat
⏱ 20 min
ResultCooked jambalaya with absorbed liquid42 of 50
Add the raw king prawns to the cooked jambalaya with absorbed liquid
pushing into rice
Raw king prawns · 200 g
⏱ 15s
ResultJambalaya with prawns43 of 50
Simmer the jambalaya with prawns
Look for
until prawns are pink and cooked through — covered
low heat
⏱ 5 min
ResultJambalaya with cooked prawns44 of 50
Rest the jambalaya with cooked prawns
covered, removed from heat
⏱ 5 min
ResultRested jambalaya with cooked prawns45 of 50
Wash your hands with soap — you've been handling raw king prawns
⏱ 30s
46 of 50
Scatter the sliced spring onions and chopped parsley
sliced spring onions and chopped parsley over the top
⏱ 30s
ResultJambalayaTotal Time1 hr 36 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | Dice an onion⏱ 2 minResultDiced onionused in step 18 | |
| 2 | 4 clove | Mince the 4 garlic cloves⏱ 1 minResultMinced garlicused in step 29 | |
| 3 | 400 g | Chop the chicken thigh⏱ 2 minResultChopped chicken thighsused in step 11 | |
| 4 | 200 g | Slice the andouille sausage⏱ 1 minResultSliced andouille sausageused in step 14 | |
| 5 | — | — | Wash your hands with soap — you've been handling raw andouille sausage⏱ 30s |
| 6 | — | Wash and disinfect the cutting board — it's held raw andouille sausage⏱ 1 min | |
| 7 | — | Wash and disinfect the knife — it's cut raw andouille sausage⏱ 30s | |
| 8 | 3 piece | Slice the 3 spring onions⏱ 1 minResultSliced spring onionsused in step 50 | |
| 9 | 2 tbsp | Chop flat-leaf parsley⏱ 1 minResultChopped parsleyused in step 50 | |
| 10 | 2 tbsp | medium-high heat | Add the vegetable oil to the stockpot⏱ 2 minResultHot oil |
| 11 | Chopped chicken thighsstep 3 | Add the chopped chicken thighs to the hot oil⏱ 15sResultChicken in hot oil | |
| 12 | — | medium-high heat | Sear the chicken in hot oilLook foruntil golden brown on all sides — turning occasionally⏱ 6 minResultSeared chicken thighs |
| 13 | Seared chicken thighsstep 12 | Transfer the seared chicken thighs from the stockpot onto the plate⏱ 15sResultSeared chicken thighsused in step 19 | |
| 14 | Sliced andouille sausagestep 4 | Add the sliced andouille sausage to the hot oil⏱ 15sResultSausage in hot oil | |
| 15 | — | medium-high heat | Sear the sausage in hot oilLook foruntil browned⏱ 4 minResultSeared andouille sausage |
| 16 | Seared andouille sausagestep 15 | Transfer the seared andouille sausage from the stockpot onto the plate⏱ 15sResultSeared andouille sausageused in step 20 | |
| 17 | — | — | Wash your hands with soap — you've been handling raw sausage⏱ 30s |
| 18 | Diced onionstep 1 | Add the diced onion to the hot oil⏱ 15sResultOnion in hot oil | |
| 19 | Seared chicken thighsstep 13 | Transfer the seared chicken thighs from the plate into the stockpot⏱ 15sResultSeared chicken thighs | |
| 20 | Seared andouille sausagestep 16 | Transfer the seared andouille sausage from the plate into the stockpot⏱ 15sResultSeared andouille sausage | |
| 21 | — | — | Wash your hands with soap — you've been handling raw sausage⏱ 30s |
| 22 | 2 piece | — | Rinse the 2 celery sticks → under cold running water⏱ 30sResultRinsed celery sticks |
| 23 | Rinsed celery sticksstep 22 | Dice the rinsed celery sticks⏱ 1 minResultDiced celery | |
| 24 | Diced celerystep 23 | Add the diced celery to the onion in hot oil⏱ 15sResultOnion and celery in hot oil | |
| 25 | 1 piece | — | Rinse the green pepper → under cold running water⏱ 30sResultRinsed green pepper |
| 26 | Rinsed green pepperstep 25 | Dice the rinsed green pepper⏱ 1 minResultDiced green pepper | |
| 27 | Diced green pepperstep 26 | Add the diced green pepper to the onion and celery in hot oil⏱ 15sResultSoffritto base | |
| 28 | — | medium heat | Sauté the soffritto baseLook foruntil softened and lightly golden — stirring occasionally⏱ 7 minResultSoftened soffritto |
| 29 | Minced garlicstep 2 | Add the minced garlic to the softened soffritto⏱ 15sResultSoffritto with garlic | |
| 30 | 1 tsp | Add the smoked paprika, dried thyme, dried oregano, cayenne pepper and ground black pepper to the soffritto with garlic⏱ 1 minResultSoffritto with spices | |
| 1 tsp | |||
| 1 tsp | |||
| 0.5 tsp | |||
| 0.5 tsp | |||
| 31 | 1 tsp | Add salt to the seasoned spiced soffritto⏱ 15sResultFully seasoned soffritto | |
| 32 | — | Stir the fully seasoned soffrittoLook foruntil fragrant⏱ 2 minResultFragrant spice base | |
| 33 | 2 tbsp | Add the tomato purée to the fragrant spice base⏱ 15sResultSpice base with tomato purée | |
| 34 | — | Stir the spice base with tomato purée⏱ 1 minResultTomato base | |
| 35 | 400 g | Add the tinned chopped tomatoes to the tomato base⏱ 15sResultTomato base with canned tomatoes | |
| 36 | — | Stir the tomato base with canned tomatoes⏱ 15sResultTomato sauce base | |
| 37 | 600 ml | Add the chicken stock to the seared chicken thighs, seared andouille sausage and tomato sauce base⏱ 15sResultJambalaya base | |
| 38 | — | Stir the jambalaya base⏱ 15sResultCombined jambalaya base | |
| 39 | — | high heat | Bring the combined jambalaya base to a boil → rolling boil⏱ 3 minResultBoiling jambalaya base |
| 40 | 300 g | Add the long-grain white rice to the boiling jambalaya base⏱ 15sResultJambalaya with rice | |
| 41 | — | low heat | Simmer the jambalaya with riceLook foruntil rice has absorbed most of the liquid — covered⏱ 20 minResultCooked jambalaya with absorbed liquid |
| 42 | 200 g | Add the raw king prawns to the cooked jambalaya with absorbed liquid → pushing into rice⏱ 15sResultJambalaya with prawns | |
| 43 | — | low heat | Simmer the jambalaya with prawnsLook foruntil prawns are pink and cooked through — covered⏱ 5 minResultJambalaya with cooked prawns |
| 44 | — | Rest the jambalaya with cooked prawns → covered, removed from heat⏱ 5 minResultRested jambalaya with cooked prawns | |
| 45 | — | — | Wash your hands with soap — you've been handling raw king prawns⏱ 30s |
| 46 | Sliced spring onionsstep 8 | Scatter the sliced spring onions and chopped parsley → sliced spring onions and chopped parsley over the top⏱ 30sResultJambalaya | |
| Chopped parsleystep 9 | |||
| Total Time | 1 hr 36 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 622kcal | |
| 44g | |
| 33g | |
| 7g | |
| 36g | |
| 6g | |
| 4g | |
| 2,821mg |
Ingredients0/20
Tools0/4
american · Recipe
Jambalaya
Louisiana rice with andouille sausage, smoked paprika and thyme.
HygieneWash your hands after the raw andouille sausage, sausage and king prawns; disinfect the cutting board and knife after the raw andouille sausage.
Serves4
Total1 hr 36 min
LevelMedium
Ingredients
- Onion1 piece
- Garlic clove4 clove
- Chicken thigh400 g
- Andouille sausage200 g
- Spring onions3 piece
- Flat-leaf parsley2 tbsp
- Vegetable oil2 tbsp
- Chicken stock600 ml
- Long-grain white rice300 g
- Raw king prawns200 g
- Celery sticks2 piece
- Green pepper1 piece
- Smoked paprika1 tsp
- Dried thyme1 tsp
- Dried oregano1 tsp
- Cayenne pepper0.5 tsp
- Ground black pepper0.5 tsp
- Salt1 tsp
- Tomato purée2 tbsp
- Tinned chopped tomatoes400 g
Tools
TongsChef's knifeStockpotChopping boardCutting board
Method
1
Dice an onion
Result · Diced onion · used in step 18
2 minChefs knifeOnion · 1 piece
2
Mince the 4 garlic cloves
Result · Minced garlic · used in step 29
1 minChefs knifeGarlic clove · 4 clove
3
Chop the chicken thigh
Result · Chopped chicken thighs · used in step 11
2 minChefs knifeChicken thigh · 400 g
4
Slice the andouille sausage
Result · Sliced andouille sausage · used in step 14
1 minChefs knifeAndouille sausage · 200 g
5
Slice the 3 spring onions
Result · Sliced spring onions · used in step 50
1 minChefs knifeSpring onions · 3 piece
6
Chop flat-leaf parsley
Result · Chopped parsley · used in step 50
1 minChefs knifeFlat-leaf parsley · 2 tbsp
7
Add the vegetable oil to the stockpot
medium-high heat2 minStockpotVegetable oil · 2 tbsp
8
Add the chopped chicken thighs to the hot oil
15sStockpotChopped chicken thighs · step 3
9
Sear the chicken in hot oilLook foruntil golden brown on all sides — turning occasionally
medium-high heat6 minStockpot
10
Transfer the seared chicken thighs from the stockpot onto the plate
Result · Seared chicken thighs · used in step 19
15sTongsSeared chicken thighs · step 12
11
Add the sliced andouille sausage to the hot oil
15sStockpotSliced andouille sausage · step 4
12
Sear the sausage in hot oilLook foruntil browned
medium-high heat4 minStockpot
13
Transfer the seared andouille sausage from the stockpot onto the plate
Result · Seared andouille sausage · used in step 20
15sTongsSeared andouille sausage · step 15
14
Add the diced onion to the hot oil
15sStockpotDiced onion · step 1
15
Transfer the seared chicken thighs from the plate into the stockpot
15sTongsSeared chicken thighs · step 13
16
Transfer the seared andouille sausage from the plate into the stockpot
15sTongsSeared andouille sausage · step 16
17
Rinse the 2 celery sticks → under cold running water
30sCelery sticks · 2 piece
18
Dice the rinsed celery sticks
1 minChefs knifeRinsed celery sticks · step 22
19
Add the diced celery to the onion in hot oil
15sStockpotDiced celery · step 23
20
Rinse the green pepper → under cold running water
30sGreen pepper · 1 piece
21
Dice the rinsed green pepper
1 minChefs knifeRinsed green pepper · step 25
22
Add the diced green pepper to the onion and celery in hot oil
15sStockpotDiced green pepper · step 26
23
Sauté the soffritto baseLook foruntil softened and lightly golden — stirring occasionally
medium heat7 minStockpot
24
Add the minced garlic to the softened soffritto
15sStockpotMinced garlic · step 2
25
Add the smoked paprika, dried thyme, dried oregano, cayenne pepper and ground black pepper to the soffritto with garlic
1 minStockpotSmoked paprika · 1 tspDried thyme · 1 tspDried oregano · 1 tspCayenne pepper · 0.5 tspGround black pepper · 0.5 tsp
26
Add salt to the seasoned spiced soffritto
15sStockpotSalt · 1 tsp
27
Stir the fully seasoned soffrittoLook foruntil fragrant
2 minStockpot
28
Add the tomato purée to the fragrant spice base
15sStockpotTomato purée · 2 tbsp
29
Stir the spice base with tomato purée
1 minStockpot
30
Add the tinned chopped tomatoes to the tomato base
15sStockpotTinned chopped tomatoes · 400 g
31
Stir the tomato base with canned tomatoes
15sStockpot
32
Add the chicken stock to the seared chicken thighs, seared andouille sausage and tomato sauce base
15sStockpotChicken stock · 600 ml
33
Stir the jambalaya base
15sStockpot
34
Bring the combined jambalaya base to a boil → rolling boil
high heat3 minStockpot
35
Add the long-grain white rice to the boiling jambalaya base
15sStockpotLong-grain white rice · 300 g
36
Simmer the jambalaya with riceLook foruntil rice has absorbed most of the liquid — covered
low heat20 minStockpot
37
Add the raw king prawns to the cooked jambalaya with absorbed liquid → pushing into rice
15sStockpotRaw king prawns · 200 g
38
Simmer the jambalaya with prawnsLook foruntil prawns are pink and cooked through — covered
low heat5 minStockpot
39
Rest the jambalaya with cooked prawns → covered, removed from heat
5 minStockpot
40
Scatter the sliced spring onions and chopped parsley → sliced spring onions and chopped parsley over the top
Result · Jambalaya
30sStockpotSliced spring onions · step 8Chopped parsley · step 9
Printed 13 September 2026