Louisiana rice with chicken thighs, andouille sausage and prawns, smoked paprika and thyme.
1piece
2piece
1piece
4clove
3piece
2tbsp
200g
400g
2tbsp
1tsp
1tsp
1tsp
0.5tsp
0.5tsp
1tsp
2tbsp
400g
600ml
300g
200g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 4clove | — | — | |
| 5 | | 3piece | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 200g | — | — | |
| 8 | | 400g | — | — | |
| 9 | | 2tbsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 0.5tsp | — | — | |
| 14 | | 0.5tsp | — | — | |
| 15 | | 1tsp | — | — | |
| 16 | | 2tbsp | — | — | |
| 17 | | 400g | — | — | |
| 18 | | 600ml | — | — | |
| 19 | | 300g | — | — | |
| 20 | | 200g | — | — |
Lay the onion on the chopping board.
Yellow onion · 1 piece
Cut it in half through the root and peel off the skin.
Lay the celery on the board.
Celery sticks · 2 pieceLay the green pepper on the board.
Green pepper · 1 pieceCut it in half and pull out the stalk, seeds and white pith.
Dice it into small, even pieces.
Lay the garlic cloves on the board.
Garlic clove · 4 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Lay the spring onions on the board.
Spring onions · 3 pieceTrim off the roots and any ragged tops.
Slice them thinly on the diagonal.
Put them in a second small bowl.
Lay the parsley on the board.
Flat-leaf parsley · 2 tbspLay the andouille on the board.
Andouille sausage · 200 gLay the boneless chicken thighs on the board last.
Chicken thigh · 400 gPour the oil into the large deep pan.
Vegetable oil · 1 tbsp
Heat over a high heat until shimmering.
Add the chicken in a single layer.
Sear for about 6 minutes, turning once, until golden on both sides.
Cook for 3 minutes more, stirring, until the sausage is browned.
Lift the chicken and sausage onto the large plate with the slotted spoon, leaving the fat in the pan.
Add the second tablespoon of oil and turn the heat to medium.
Vegetable oil · 1 tbspSausage fat · step 34Tip in the onion, celery and pepper.
Cook for about 7 minutes, stirring now and then, until soft and lightly golden.
Add the smoked paprika.
Smoked paprika · 1 tspAdd the dried thyme.
Dried thyme · 1 tspAdd the dried oregano.
Dried oregano · 1 tspAdd the cayenne.
Cayenne pepper · 0.5 tspAdd the black pepper.
Ground black pepper · 0.5 tspAdd the salt.
Salt · 1 tspStir for a minute, until fragrant.
Add the tomato purée.
Tomato purée · 2 tbspStir for a minute, until it darkens slightly.
Tip in the chopped tomatoes.
Tinned chopped tomatoes · 400 gPour in the stock.
Chicken stock · 600 mlReturn the chicken and sausage with any juices.
Bring to the boil over a high heat.
Stir in the rice so it is evenly spread and covered by liquid.
Long-grain white rice · 300 gTurn the heat to low and cover with the lid.
Simmer for about 20 minutes, without stirring, until the rice is tender and has absorbed most of the liquid.
Lift the lid and push the peeled prawns down into the rice.
Raw king prawns · 200 gPut the lid back and cook for about 5 minutes more, until the prawns are pink and opaque all through and the thickest piece of chicken reads 74 °C on a thermometer.
Take off the lid and fluff the rice gently with a fork.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 2 | Yellow onionstep 1 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 3 | Peeled onion halvesstep 2 | | Dice it finely.⏱ 1 min 30sResultDiced onion |
| 4 | Diced onionstep 3 |  | Put the onion in the medium bowl.⏱ 5sResultDiced onion |
| 5 | 2 piece | | Lay the celery on the board.⏱ 5sResultCelery sticks |
| 6 | Celery sticksstep 5 | | Dice it finely.⏱ 1 minResultDiced celery |
| 7 | Diced celerystep 6 | | Add it to the onion.⏱ 5sResultOnion and celery |
| 8 | 1 piece | | Lay the green pepper on the board.⏱ 5sResultGreen pepper |
| 9 | Green pepperstep 8 | | Cut it in half and pull out the stalk, seeds and white pith.⏱ 40sResultSeeded pepper halves |
| 10 | Seeded pepper halvesstep 9 | | Dice it into small, even pieces.⏱ 1 minResultDiced green pepper |
| 11 | Diced green pepperstep 10 | | Add it to the bowl.⏱ 5sResultOnion, celery and pepperused in step 36 |
| 12 | 4 clove | | Lay the garlic cloves on the board.⏱ 5sResultGarlic clove |
| 13 | Garlic clovestep 12 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 14 | Peeled garlic clovesstep 13 | | Chop the garlic very finely.⏱ 1 minResultMinced garlic |
| 15 | Minced garlicstep 14 | | Put the garlic in the small bowl.⏱ 5sResultMinced garlicused in step 38 |
| 16 | 3 piece | | Lay the spring onions on the board.⏱ 5sResultSpring onions |
| 17 | Spring onionsstep 16 | | Trim off the roots and any ragged tops.⏱ 20sResultTrimmed spring onions |
| 18 | Trimmed spring onionsstep 17 | | Slice them thinly on the diagonal.⏱ 40sResultSliced spring onions |
| 19 | Sliced spring onionsstep 18 | | Put them in a second small bowl.⏱ 5sResultSliced spring onions |
| 20 | 2 tbsp | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 21 | Flat-leaf parsleystep 20 | | Chop the leaves roughly.⏱ 40sResultChopped parsley |
| 22 | Chopped parsleystep 21 | | Add the parsley to the spring onions.⏱ 5sResultSpring onion and parsleyused in step 59 |
| 23 | 200 g | | Lay the andouille on the board.⏱ 5sResultAndouille sausage |
| 24 | Andouille sausagestep 23 | | Slice it into 1 cm rounds.⏱ 1 minResultSliced Andouille Sausage |
| 25 | Sliced Andouille Sausagestep 24 |  | Put the sausage on the plate.⏱ 5sResultSliced Andouille Sausageused in step 32 |
| 26 | 400 g | | Lay the boneless chicken thighs on the board last.⏱ 5sResultChicken thigh |
| 27 | Chicken thighstep 26 | | Cut them into bite-sized pieces.⏱ 2 minResultBite-sized chicken piecesused in step 30 |
| 28 | 1 tbsp | | Pour the oil into the large deep pan.⏱ 5sResultHot oil |
| 29 | — | | Heat over a high heat until shimmering.⏱ 1 minResultHot oil |
| 30 | Bite-sized chicken piecesstep 27 | | Add the chicken in a single layer.⏱ 15sResultChicken in hot oil |
| 31 | — | | Sear for about 6 minutes, turning once, until golden on both sides.⏱ 6 minResultSeared chicken |
| 32 | Sliced Andouille Sausagestep 25 | | Add the sausage.⏱ 10sResultChicken and sausage |
| 33 | — | | Cook for 3 minutes more, stirring, until the sausage is browned.⏱ 3 minResultBrowned chicken and sausage |
| 34 | Browned chicken and sausagestep 33 | | Lift the chicken and sausage onto the large plate with the slotted spoon, leaving the fat in the pan.⏱ 20sResultSausage fatused in step 50 |
| 35 | 1 tbsp | | Add the second tablespoon of oil and turn the heat to medium.⏱ 5sResultFat and oil |
| Sausage fatstep 34 | |||
| 36 | Onion, celery and pepperstep 11 | | Tip in the onion, celery and pepper.⏱ 10sResultVegetables in fat |
| 37 | — | | Cook for about 7 minutes, stirring now and then, until soft and lightly golden.⏱ 7 minResultSoftened vegetables |
| 38 | Minced garlicstep 15 | | Add the garlic.⏱ 5sResultVegetables and garlic |
| 39 | 1 tsp | | Add the smoked paprika.⏱ 5sResultVegetables with paprika |
| 40 | 1 tsp | | Add the dried thyme.⏱ 5sResultVegetables with paprika and thyme |
| 41 | 1 tsp | | Add the dried oregano.⏱ 5sResultVegetables with dried herbs |
| 42 | 0.5 tsp | | Add the cayenne.⏱ 5sResultVegetables with herbs and cayenne |
| 43 | 0.5 tsp | | Add the black pepper.⏱ 5sResultPeppered vegetables |
| 44 | 1 tsp | | Add the salt.⏱ 5sResultSeasoned vegetables |
| 45 | — | | Stir for a minute, until fragrant.⏱ 1 minResultFragrant spice base |
| 46 | 2 tbsp | | Add the tomato purée.⏱ 10sResultSpice base with tomato purée |
| 47 | — | | Stir for a minute, until it darkens slightly.⏱ 1 minResultTomato base |
| 48 | 400 g | | Tip in the chopped tomatoes.⏱ 10sResultTomato base and tomatoes |
| 49 | 600 ml | | Pour in the stock.⏱ 10sResultJambalaya liquid |
| 50 | Browned chicken and sausagestep 34 | | Return the chicken and sausage with any juices.⏱ 10sResultJambalaya base |
| 51 | — | | Bring to the boil over a high heat.⏱ 3 minResultBoiling jambalaya base |
| 52 | 300 g | | Stir in the rice so it is evenly spread and covered by liquid.⏱ 20sResultJambalaya with rice |
| 53 | — | | Turn the heat to low and cover with the lid.⏱ 10s |
| 54 | — | | Simmer for about 20 minutes, without stirring, until the rice is tender and has absorbed most of the liquid.⏱ 20 minResultRice-cooked jambalaya |
| 55 | 200 g | | Lift the lid and push the peeled prawns down into the rice.⏱ 20sResultJambalaya with prawns |
| 56 | — | | Put the lid back and cook for about 5 minutes more, until the prawns are pink and opaque all through and the thickest piece of chicken reads 74 °C on a thermometer.⏱ 5 minResultCooked jambalaya |
| 57 | — | | Take off the lid and fluff the rice gently with a fork.⏱ 20sResultFluffed jambalaya |
| Total Time | 1 hr 3 min | ||
| Nutrient | per serving |
|---|---|
| 597kcal | |
| 45g | |
| 27g | |
| 8g | |
| 44g | |
| 8g | |
| 5g | |
| 1,506mg |
Louisiana rice with chicken thighs, andouille sausage and prawns, smoked paprika and thyme.
What you’ll doYou will prepare the vegetables and sausage first, then cut the chicken last and sear it in hot oil, adding the sausage to brown alongside. Lift them out, soften the holy trinity of onion, celery and green pepper in the same fat, then bloom the garlic, spices and tomato purée. The tomatoes, stock, meats and rice go in together and cook covered on a low simmer, after which the prawns are pushed in just long enough to turn pink. Fluff the rice and finish with spring onions and parsley.
