Recipe

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Total 860g meat

200g sausages

180g Prawns

300g calamari

180g Bacon

Olive Oil

2 tablespoon Cajun Seasoning OR Creole Seasoning

1 teaspoon Dried Thyme

¼ teaspoon Cayenne Pepper

1 Bay Leaf

1-2 Jalapeno OR Sriracha Sauce OR other chili 

3 Capsicum (1x green 1x yellow 1x red if possible)

1 brown onion

2-3 Celery ribs (only use the firm part of the celery)

4 garlic cloves

1 ½ cups uncooked white rice

3 Cups Chicken stock (the type of stock doesn’t particularly matter)

1 Cup Water

1 can crushed tomatoes

Optional: Okra, shrimp, butter, green onion

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1. Brown sausages in a pan with oil.

2. Remove sausages, leaving the liquid in the pan. Cut into small pieces and set aside.

3. Add diced bacon to the same pan. Cook until crispy and browned. Remove and set aside with the sausages.

4. Finely dice capsicum. Finely dice and seed jalapeños (unless you want it very hot). Finely dice onion. Mince garlic. Slice celery into small segments.

5. Heat oil in a large pot. Add the diced vegetables and sauté for 6 minutes, or until fragrant and softened.

6. Add crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne, bay leaf, chicken stock, water, and rice. Stir to combine.

7. Mix in the sausage and bacon. Cover the pot with a lid, set to medium heat, and simmer. Stir every 5 minutes, reducing time between stirring as the liquid reduces.

8. When the rice is nearly cooked (about 15 minutes in), add prawns and calamari. Stir through and continue cooking for 5–7 minutes, or until the prawns turn pink and opaque, and the calamari is tender.

9. Once the rice is fully cooked and the jambalaya reaches a sticky consistency, turn off the heat and let it stand with the lid on for 5–10 minutes.

10. Remove the bay leaf.

11. (Optional) Garnish with sliced green onion or shallots, and stir in a stick of butter for extra richness.