This spicy Hairy Bikers Jambalaya is made with a fantastic mix of chicken, chorizo sausage, and juicy prawns, all cooked up with rice, peppers, celery, and a kick of Cajun spice. This recipe creates a vibrant and hearty one-pot meal, bursting with smoky, spicy, and savory flavors. It’s the perfect dish for a fun family dinner, a casual get-together with friends, and serves four to six people generously.
Hairy Bikers Jambalaya Ingredients
- 1 tbsp sunflower oil
- 2 chicken breasts, cut into bite-sized pieces
- 200g (7oz) chorizo sausage (or andouille), sliced
- 1 large onion, chopped
- 2 celery sticks, chopped
- 1 green pepper, deseeded and chopped
- 2 garlic cloves, crushed
- 1-2 tsp Cajun seasoning (depending on your preference for heat)
- 1 tsp smoked paprika
- 400g can chopped tomatoes
- 500ml (18fl oz) chicken stock
- 250g (9oz) long-grain white rice
- 200g (7oz) cooked and peeled king prawns
- 2 spring onions, finely sliced
- Salt and freshly ground black pepper
How To Make Hairy Bikers Jambalaya
- Sauté the proteins: Heat the oil in a large, heavy-based saucepan or casserole dish with a lid over a medium-high heat. Add the chicken pieces and fry for 4-5 minutes until they are lightly browned. Add the sliced chorizo and cook for another 2-3 minutes until it releases its red, spicy oils. Remove the chicken and chorizo with a slotted spoon and set aside.
- Cook the ‘holy trinity’: Reduce the heat to medium. Add the chopped onion, celery, and green pepper to the pan. This combination is known as the ‘holy trinity’ in Cajun cooking. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Add aromatics and spices: Stir in the crushed garlic and cook for one more minute until fragrant. Add the Cajun seasoning and smoked paprika, and stir everything together for another minute to toast the spices.
- Combine ingredients and cook the rice: Return the cooked chicken and chorizo to the pan. Pour in the chopped tomatoes and the chicken stock. Bring the mixture to a simmer. Stir in the long-grain rice, season with salt and pepper, and give it one final stir.
- Simmer the jambalaya: Reduce the heat to low, place the lid on the pan, and let it simmer gently for 20-25 minutes. Avoid stirring during this time. The rice is cooked when all the liquid has been absorbed and the grains are tender.
- Add the finishing touches: Once the rice is cooked, turn off the heat. Stir in the cooked king prawns and the sliced spring onions. Put the lid back on and let the jambalaya stand for 5 minutes. The residual heat will warm the prawns through perfectly. Serve hot, straight from the pot.
Recipe Tips
- Use chorizo or andouille sausage: The recipe calls for chorizo, which is a great substitute if you can’t find traditional andouille sausage. The spicy oil released from the sausage is packed with flavour and forms a delicious base for the whole dish.
- Don’t skip the ‘holy trinity’: The combination of onion, celery, and bell pepper is the essential flavour base for many Creole and Cajun dishes. Cooking them down until soft builds a crucial layer of sweetness and depth.
- Resist the urge to stir: Once you add the rice and liquid, bring it to a simmer and then leave it alone. Constant stirring can make the rice starchy and mushy. Letting it steam undisturbed allows the grains to cook evenly and absorb the liquid properly.
- Warm the prawns at the end: Add the pre-cooked prawns right at the end, after turning off the heat. The steam trapped under the lid is more than enough to heat them through without overcooking them, which can make them tough and rubbery.
What To Serve With Hairy Bikers Jambalaya
Jambalaya is a complete one-pot meal, packed with protein, carbs, and vegetables, so it doesn’t need much on the side. However, a simple green salad with a light vinaigrette can offer a fresh, crisp contrast to the rich and spicy main dish. A side of classic Southern cornbread for mopping up any juices is also a fantastic and authentic pairing.
How To Store Hairy Bikers Jambalaya Leftovers
- Refrigerate: Cool the jambalaya down as quickly as possible and store it in an airtight container in the refrigerator for up to 2 days. Be cautious with reheating rice dishes; ensure it is piping hot all the way through before serving.
- Freeze: It is generally not recommended to freeze jambalaya once the rice has been added, as the rice can become very soft and mushy upon reheating. If you want to freeze it, it’s best to make the base sauce with the chicken and sausage and freeze that. You can then thaw it, reheat it, and cook the rice and add the prawns fresh.
Hairy Bikers Jambalaya Nutrition Facts
- Calories: Approx. 500-550 kcal
- Total Fat: 15g
- Saturated Fat: 5g
- Protein: 35g
- Carbohydrates: 55g
- Sugars: 8g
Frequently Asked Questions
- What is the difference between Creole and Cajun jambalaya? The main difference is tomatoes. Creole jambalaya, which is more common in New Orleans, includes tomatoes, giving it a reddish colour. Cajun jambalaya, from the rural parts of Louisiana, typically does not include tomatoes and has a browner colour. This Hairy Bikers recipe is a Creole-style jambalaya.
- Can I use a different type of rice? Long-grain white rice is the best choice because it holds its shape and stays relatively firm. Using other types like basmati might work, but short-grain rice or arborio rice (used for risotto) would likely become too soft and sticky.
- How can I adjust the spice level? The heat comes from the Cajun seasoning and the chorizo. To make it milder, use a mild chorizo and reduce the amount of Cajun seasoning. To make it spicier, use a hot chorizo, add more Cajun seasoning, or even add a pinch of cayenne pepper or a finely chopped fresh chilli with the garlic.
Hairy Bikers Jambalaya Recipe
Description
A vibrant and spicy Creole-style one-pot meal, the Hairy Bikers Jambalaya is loaded with chicken, chorizo, and prawns. Cooked with rice and the “holy trinity” of vegetables in a tomato and Cajun-spiced sauce for a true taste of New Orleans.
Ingredients
Instructions
- Cook proteins: In a large pan, fry the chicken until browned, then add the chorizo and cook for 2-3 minutes. Remove both and set aside.
- Cook vegetables: In the same pan, soften the onion, celery, and pepper for 8-10 minutes. Stir in the garlic, Cajun seasoning, and paprika and cook for 1 minute.
- Simmer: Return the chicken and chorizo to the pan. Add the tomatoes, stock, and rice. Bring to a simmer, then cover and cook on low for 20-25 minutes until the liquid is absorbed.
- Finish: Turn off the heat, stir in the prawns and spring onions, cover, and let stand for 5 minutes before serving.
