Chicken Jambalaya recipe

Preparation Time: 30 minutes | Cooking Time: 2 hours

This beautiful baked chicken jambalaya is packed with flavour - it's a little bit like a paella but spicier. Serve with bread to mop up the juices and a sprinkle of fresh lemon juice and parsley.


  • 100g butter
  • 1 onion
  • 1 green pepper
  • 2 celery stalks
  • 4 garlic cloves
  • 175g tomato puree
  • 3 bay leaves
  • 3 tbsp. Creole seasoning or spice mix
  • 4 tsp. Worcestershire sauce
  • 2 x tins chopped tomatoes
  • 1 3/4 litres chicken stock
  • 400g ham
  • 600g smoked sausage
  • 425g cooked chicken
  • 400g cooked prawns
  • 750g white rice


  1. Preheat oven to 180C. Finely dice the onion, pepper and celery and mince the garlic. Chop the ham and chicken and slice the sausage.

  2. Melt butter in a large pot and add the onion, celery, pepper and garlic. Fry until tender and soft. Add the puree and fry until it browns slightly, stirring constantly. Add the bay leaves, Creole seasoning, Worcestershire sauce, tomatoes, chicken stock, ham, sausage, chicken, prawns and rice and stir to combine. Pour into a roasting tin and cover with foil.

  3. Bake for 1 1/2 hours, stirring halfway through, or until the rice is tender.

If you like, feel free to add a fresh chilli or some dried chilli flakes. Recipe serves 12.

Recipe Details:

  • Author: Laura Young.
  • Published:

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