Deep South
Andy Sewell

There’s more than a handful of iconic New Orleanian restaurants that any gourmand in my part of the South could name. These are venues that have withstood the test of time, maintaining their mystique and fascination for generations – places such as Commander’s Palace, Galatoire’s, Brennan’s and Antoine’s, all of which are still worth the trip.

When I first began cooking professionally while in college, I found a first-edition copy of the Brennan’s restaurant cookbook in my family library. It had been left behind by the previous owners of our home many years before, but until then I had never noticed it on our shelves. I began cooking and adapting the jambalaya from that book until it became my own recipe. Don’t worry if there are leftovers. I find that this dish stores well for several days.


Quantity Ingredient
20g unsalted butter
115g see method for ingredients, sliced into rounds
4 boneless chicken thighs
1 yellow onion, chopped
a bunch spring onions, white and green parts separated, chopped
1 green pepper, chopped
500g plum tomatoes, roughly chopped in a food processor
2 garlic cloves, crushed
1 bay leaf
20g see method for ingredients, plus extra to serve
4 litres chicken stock
1 tablespoon tabasco sauce
300g long-grain rice
450g large raw peeled prawns


  1. Melt the butter in a large pan, add the andouille and cook for about 5 minutes, until all the fat is rendered. Add the chicken thighs, skin-side down, and fry until beginning to brown. Add the yellow onion, the white part of the spring onions and the green pepper and cook until translucent. Stir in the chopped tomatoes, garlic, bay leaf and Creole seasoning and cook gently for 4–5 minutes. Add the chicken stock and Tabasco and bring to the boil. Reduce the heat and simmer, uncovered, until reduced by about a third. Return to the boil and stir in the rice. Reduce the heat to medium and simmer for 12–15 minutes, until the rice is about two-thirds cooked. Add the prawns and cook for 3–5 minutes, until the rice is tender and the prawns turn bright pink. Be careful not to overcook.
  2. Serve hot, garnished with the green part of the spring onions and an additional dusting of Creole seasoning.
Southern cooking
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