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Jambalaya - Rick Stein

Based on a Rick Stein recipe, find out how to make Jambalaya; although I have altered his recipe very slightly, but for the better.


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Jambalaya Recipe Rick Stein

I think we must have become immune to chillies and we both thought it tasted quite bland, sorry Rick!

Anyway, in this post, you'll find a few top tips for Jambalaya success.

The photo above shows only a portion of this recipe, don't worry, the actual recipe makes far Jambalaya more than this! It was taken for the purpose of updating this post.

I've updated this post which was originally written back in 2009 and the photo was dreadful.

Taking into account that I hadn't got a proper camera in the early days of this blog, I used to use my mobile phone, which, back in 2009 with phone cameras being pretty rubbish, it was never going to be a good idea.

These days it would kind of pass since most phones are now equipped with half-decent cameras.

I know, you're thinking, WHAT the WHAT, is this woman raving on about?!

Rick's recipe, which he once made on the Saturday Kitchen TV program, doesn't include tomatoes and I really believe it needs them or it has little in the way of colour. There was very little colour going on, so I say, tomatoes are the way to go!

Right then, that's that out of the way, now for my top tips.

Jambalaya in a frying pan

The gorgeous pan I used was from the Samuel Groves Ultimate Carbon range. You can read more about this skillet frying pan as I used it to make a delicious Potato and Bacon Hash.

Jambalaya is one of Creole cuisine's greatest creations. It's spicy, filling, and packed full of flavour. As with most things, the better ingredients, the better the end result will taste.

I'm always going on about using good quality tinned tomatoes, and if you can get them you will be surprised at the difference they make to your cooking.

Good-quality Canned Tomatoes

I always use Cirio, the tomatoes are the loveliest red and the juice is really thick.

A tin of Cirio tomatoes

Pimenton de la Vera

Pimenton de la Vera is hot smoked paprika and like Rick Stein and Gordon Ramsay, I always use La Chinata brand. You can buy it over at Amazon but please don't pay a silly price for it. It's in Sainsbury's for £2.00 a tin. đŸ˜‰

Pimenton de la Vera

How much Jambalaya per Person?

Simple answer. It depends on how hungry you are!

Top Tips!

When I make Jambalaya now I add 2 chillies and use 2 teaspoons of chilli powder rather than one as listed.

But it's best you go on the side of caution and decide for yourself since you can always add more if you want to. But fear not, it's all in the recipe.


Don't forget to remove the skin from the Chorizo ring, it's not good to eat it. Most Spanish chorizo rings have skin that is actually indigestible so be sure to read the packaging.

What is Jambalaya?

Jambalaya is a popular Louisiana Creole dish of Spanish, French, and West African influence, consisting mainly of meat and vegetables mixed with rice.

Sausage of some sort is always included, along with pork or chicken and seafood, such as crawfish or prawns.

Jambalaya cooking in a pan

I used Chorizo as I couldn't get the Cabanos smoked sausage that Rick Stein used.

By the way, if you like rice recipes you might want to check out Spicy Sausage Rice recipe by Gordon Ramsay.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Chicken and Rice Recipe

Louisiana Creole
Yield: 4
Author: Jan Bennett


Based on a Rick Stein recipe, I haven't altered too much but I really think a tin of tinned of tomatoes makes this dish.
Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour


  • 2 tablespoons of vegetable oil
  • 100g Chorizo sausage - skin removed and sliced
  • 2 teaspoons of Pimenton de la Vera (hot smoked paprika) La Chinata brand
  • 4 garlic cloves - finely chopped
  • 1 large onion - cut into small dice
  • 1 green bell pepper - de-seeded and chopped
  • 1 red bell pepper - de-seeded and chopped
  • 2 celery sticks - sliced
  • 2 medium-hot red chillies - de-seeded and finely chopped
  • 1 tablespoon tomato puree - paste in the US
  • 2 skinless chicken breast fillets - cut into 1-inch pieces
  • 12 (or however many you fancy) raw king prawns
  • 2 dried bay leaves
  • 1 sprig of thyme - leaves only, picked and chopped
  • 1 teaspoon of dried oregano
  • 1 teaspoon of chilli powder (I used 2)
  • 300g long grain rice (Uncle Ben's is best)
  • 600ml hot chicken stock (makeup 800ml from 1 and a half Knorr Chicken stock cubes in case you need more
  • 1 x 400g tin tomatoes - use good quality such as Cirio brand
  • 4 spring onions - sliced


  1. Heat the oil in a large skillet and gently fry the Chorizo until it starts to crisp up. When it's done remove and set aside. 
  2. The reason for removing it until nearer the end of cooking is because I find that it loses it's a lovely colour when the stock is added.
  3. Now add the paprika and stir to colour the oil along with the garlic. 
  4. Stir for a few seconds and then add the onion, peppers, celery and the red chillies. Cook over medium heat until the vegetables begin to colour nicely.
  5. Add the tomato puree and give it a stir and cook for just a minute.
  6. Now add the chicken, bay leaves, thyme, chilli powder and the oregano. 
  7. Cook for about 5 minutes or so. 
  8. Now throw in the rice and stir for a couple of minutes. Pour in the chicken stock and tinned tomatoes. 
  9. Bring to the boil and simmer gently for about 15 minutes or until all the liquid has been absorbed by the rice.
  10. Now put the Chorizo you set aside earlier back in and cook for a minutes or two before adding the prawns and spring onions. 
  11. When the prawns turn pink they can be declared done. Find and remove the bay leaf and discard.
  12. Check for seasoning and if you want, you can add a little more chilli powder if you want it hotter - we did.
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