Jambalaya Recipe

Serves 3-4.

This recipe was inspired after visiting The Jackdaw pub at Denton and having an excellent and very filling meat jambalaya. It's a pretty close approximation as a result of looking at a few Jambalaya recipes, and not bad for my first attempt :)

Dee Gautreau's Jambalaya seems like a worthwhile recipe to try at some point, too.

Update: I've cooked this a couple of times since, and updated the recipe to reflect how I'm happiest with it. It's much better than the first time I tried.



  1. Heat some olive oil in a large pan with a well fitting lid.
  2. Finely chop the garlic, and add to the oil.
  3. Dice the chicken breast, and add to the pan.
  4. Chop chorizo into decent sized lumps and add to the chicken.
  5. Add chopped onions, sliced peppers and celery (cut into 1cm chunks) and cook on a medium heat until the chicken is cooked through (10ish mins).
  6. Add ground black and red pepper to taste.
  7. Thoroughly wash rice. Add rice to pan, and stir in. Pour in the wine and stir. Add chicken stock, and tomato puree.
  8. Stir well, cover, and allow to cook on a low heat, stirring occasionally until the rice is cooked and the jambalaya is just moist.

Serve with warm flour tortilla wraps.

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