Home Recipes Creole Jambalaya

Creole Jambalaya

  • Easy
  • Serves 20



1kg Tilda Easy Cook Basmati Rice
6 tbsp sunflower oil sunflower oil sunflower oil
20 chicken wings
20 chicken thighs
3 onions , chopped
6 garlic cloves , crushed
4 sticks of celery , sliced thinly
5 large fresh chillies , deseeded and chopped
2 tbsp ground cumin
1–2 tbsp paprika
2 tsp fresh thyme
4 bay leaves
2.5 litres chicken stock
1.6kg chopped tomatoes , canned
400g prawns , cooked and peeled

  1. Heat the oil in a large frying pan and brown the chicken wings and thighs in batches, then remove and keep warm.
  2. In the same pan fry the onion, garlic, celery and chillies for 5 minutes. Stir in the cumin, paprika, thyme, bay leaves and Basmati rice, and fry for a further 2 minutes.
  3. Return the chicken to the pan, and mix in the stock, tomatoes and seasoning. Bring to the boil, stirring, then cover and simmer for 20-25 minutes. Add the prawns, cook for a further 5 minutes, check the seasoning and serve with a salad.

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