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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