Cooking class jambalaya in a jikky

Our hearty Creole-style, all-in-one rice dish is easy enough for midweek dinner and smart enough for weekend entertaining. Good-looking and bursting with flavour, it’s a must-try recipe.

Jambalaya SERVES 4 PREP + COOK TIME 55 MINUTES (+ STANDING TIME) 1/4 cup (60ml) extra virgin olive oil 4 (800g) chicken thighs cutlets 250g cured chorizo sausage, sliced 2 medium (300g) brown onions, chopped 3-4 cloves garlic, crushed 2 (300g) celery stalks trimmed, sliced 1 tablespoon Cajun seasoning 2 teaspoons sweet paprika 1 medium (200g) red capsicum, chopped 1 medium (200g) green capsicum, chopped 400g canned diced tomatoes 2 cups (500ml) chicken stock 1½ cups (300g) long grain white rice 8 large (560g) uncooked prawns ¼ cup coarsely chopped fresh flat-leaf parsley lemon wedges, for serving 1 Season chicken with salt and freshly ground pepper. Heat half the oil in a large, deep frying pan over medium heat; cook chicken for 10 minutes or until well browned all over.…

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The Australian Women's Weekly (Digital) - 1 Issue, June 2021

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