Red jambalaya with smoked chicken andouille & shrimp

Red jambalaya with smoked chicken andouille & shrimp

The Hang Fire Cookbook

Jambalaya is a warming, hearty dish loved all over the States. With its Spanish and French influences, it has similarities to paella or blanquette de veau. And in true Cajun style, it takes the best parts of these dishes and brings them together as one. We love to use smoked meats in all our cooking, so if you have a few smoked chicken thighs left over from the yardbird and an andouille sausage left over from previous smokes, use them here. If you’re all out of smoked meats, use fresh, skinless chicken thighs and chorizo, which will need to be browned and cooked through before adding to the rice. If you feel the need for a little musical inspiration while you cook, listen to Hank Williams’ Jambalaya song to get you in the mood!


Quantity Ingredient
1 tablespoon olive oil
1 large onion, roughly chopped
4 celery sticks, thinly sliced
2 small green bell peppers, deseeded and diced
3 garlic cloves, peeled and crushed
1 tablespoon smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
4 large vine ripened tomatoes, chopped
250g see method for ingredients, cut into large chunks
3 Andouille sausage, cut into 1cm slices
225g long-grain rice
550ml chicken stock
1 teaspoon flaked sea salt
1/2 teaspoon freshly ground black pepper
150g raw jumbo king prawns, shell-on, deheaded, (thawed if frozen)
6 spring onions, sliced


  1. Start by getting all your ingredients chopped up and ready to go. Heat the olive oil in a deep saucepan over mediumlow heat. Add the ‘holy trinity’ of vegetables: onion, celery and green peppers and cook for 8–10 minutes until softened, stirring occasionally.
  2. Stir the garlic, paprika, cayenne, thyme, oregano and bay leaves, and continue to cook for another minute or so, stirring constantly. Increase the heat to medium-high and add the chopped tomatoes. Cook for another 5 minutes stirring regularly.
  3. Next, add the chicken, sausages and rice and cook, stirring, for about 1 minute. Pour over the chicken stock, season with salt and pepper. Bring to the boil and simmer, covered, for 15–20 minutes or until the rice is just tender and most of the liquid has been absorbed. The jambalaya should be fairly loose, so add a little more stock if it’s getting too dry as the rice cooks.
  4. When the rice is tender, stir in the prawns and the spring onions, and cook for about 5 minutes more, or until the prawns are hot and fully pink, stirring regularly. Check for seasoning and adjust as necessary, then serve. We think it’s a great side dish to barbecue because it’s full of flavour and colour.
Deep South
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