• Preparation Time30 mins
  • Cooking Time90 mins
  • Serves6
  • DifficultyMedium
Olive oil, for sauteeing
Pinch saffron, optional
450g small clams, rinsed
1 large green pepper, seeded and chopped
10-12 spring onions , white and greens parts chopped separately
4 cloves garlic, minced
625g long-grain rice
1 tsp thyme leaves, minced
1 tsp hot sauce, or to taste
3 tsp smoked paprika
1.5L chicken stock
450g smoked sausage such as andouille or hot Italian, sliced 1.5cm thick
450g raw small to large prawns , peeled, shells reserved
Salt and freshly ground black pepper
1 large onion, roughly chopped
4 sticks celery, roughly chopped plus 2 sticks celery, minced
500ml dry white wine
2 bay leaves
2 (400g ) tins diced tomatoes
2 tbsp chopped fresh parsley
Heat large heavy saucepan over medium-high heat and add 2 tablespoons olive oil. Reduce the heat to medium and cook the sausage until browned on both sides. Season prawns with salt and pepper. Add seasoned prawns and continue to cook for 2 minutes or until prawns are cooked about half way, just turning pink. With a slotted spoon, transfer the sausage and prawns to a plate.

Saute prawn shells in the same pan used for sausage and shrimp for 5 minutes until toasted and red. Add the onion and celery, white wine, bay leaves, canned tomatoes, chicken broth, paprika and saffron, if using. Bring the mixture to a simmer. Simmer for 30 minutes and remove the prawn shells and vegetables with a slotted spoon. Bring the broth back up to a simmer and add the clams. Cook until all are open, discarding any unopened clams. Remove clams to a tray and pour the broth into a clean pot or bowl.

Heat the original pot that the broth was in and add some olive oil. Add the green pepper, spring onion whites, and garlic. Cook over moderate heat, stirring, for about 2 minutes. Add the rice and thyme and saute for about a minute and then season with salt and pepper. Add stock (3 parts stock to rice, about 2.25L of broth - if you do not have enough broth, add chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover and cook the jambalaya rice for 20 minutes. Stir in the hot sauce and parsley and then add the shrimp, sausage and clams. Season with pepper and cook the mixture, covered, for 5 more minutes or until the prawns are just done and the rice is tender.

Serve the jambalaya sprinkled with the reserved spring onion greens.

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