Family Favourite: Easy One-Pot Jambalaya

Oddly enough, I came across this post in my drafts folder – it was one I started writing three years ago and I recently rediscovered this family favourite recipe. This easy jambalaya used to be on regular rotation on our family dinner menu and then we suddenly stopped making it. On reflection, I think this coincided with the time we got food poisoning from chorizo (from a different dish) and we both went off it for a couple of years!

I have been making this jambalaya for so long, I have no idea where the original recipe came from. Over the years, it’s evolved as I’ve made various tweaks, amendments and additions, and will probably continue to.

We love to serve ours with a fried egg on top (in fact, I consider this mandatory), and it’s one of our favourite comfort food meals. If you have children, be sure to read the tips at the end for making it more family-friendly. 

Easy One-Pot Jambalaya

  • Servings: 4
  • Difficulty: Easy
  • Print

    • 2 tbsp olive oil
    • 1 chicken breast, halved lengthways and thinly sliced
    • 1 chorizo, halved lengthways and thinly sliced
    • 1 brown onion, diced
    • 150g short-cut bacon, chopped into 1.5cm pieces
    • 1 zucchini, diced
    • 1 red capsicum, chopped into 2cm pieces
    • 1 green capsicum, chopped into 2cm pieces
    • 2 – 3 celery stalks, chopped into 1cm pieces
    • 1 generous cup long-grain or basmati rice
    • 2 – 5 tsp Cajun spice, depending on taste. We use 2 tsp when cooking for our young children, and 4 tsp when it’s just for the adults. Buy premixed in the spice section of the supermarket, or make your own.
    • 600ml chicken stock (or use 1-2 tbsp chicken stock paste and 600ml boiling water. I often use Continental Chicken Salt-Reduced Stock Pot in a pinch)
    • 400g can crushed tomatoes
    • 400g can black beans, drained and rinsed well
    • 4 fried eggs and coriander, to serve

1. Heat the olive oil in a large saucepan over medium-high heat, and brown the chicken and chorizo. Remove to a bowl (don’t worry if the chicken isn’t cooked all the way through, it will be returned to the saucepan soon!).

2. Without cleaning the saucepan – we want to keep all that lovely chorizo oil – fry the onion, bacon, capsicum, celery and zucchini until slightly softened. Return the chicken and chorizo to the pan.

3. Add the rice and Cajun spice, and stir for 1 minute until well combined.

4. Add the beans, stock and canned tomatoes, and bring to the boil. Reduce heat to low, cover, and simmer for 15 – 20 minutes, stirring occasionally, until liquid is largely reduced and rice is cooked.

5. Serve the jambalaya topped with coriander and fried eggs. My husband smothers his in Tabasco!

Make it more kid-friendly: Reduce the Cajun spice to 2 teaspoons, and substitute the capsicum and zucchini with your family favourites, such as frozen peas, diced carrot, and corn kernels. We also give our kids hard-boiled eggs instead of fried eggs. It’s your house, so anything goes!

Easy One-Pot Jambalaya

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