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Winter jambalaya

  • 4-5
Winter jambalaya


  • 2 tablespoons oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 pepper, diced
  • 400 grams spicy chorizo-style sausage
  • 500 grams chicken nibbles
  • 2 cups long-grain rice
  • 2½ cups chicken stock
  • 400 gram can tomatoes in puree, diced
  • 2 teaspoons paprika
  • 1 tablespoon oregano
  • 1 bay leaf, crumbed


  1. Heat the oil in a large frying pan. Cook the onion, celery, pepper, sausage slices and chicken for about 5 minutes until the vegetables have softened and the chicken begins to brown.
  2. Add the rice, chicken stock, tomatoes and puree, paprika, oregano and bay leaf. Stir to distribute the ingredients evenly then bring to the boil.
  3. Lower the heat and cover. Simmer gently for 15 minutes. Turn off the heat and stand for 5 minutes, leaving the lid on.
  4. Season with salt and pepper to taste. Serve in deep bowls and with crusty bread.

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