Jambalaya is one of the easiest and best rice dishes, especially if you have an army to feed.


  • 4 skinless, boneless chicken thighs, halved

  • 1 tbsp, seasoned potato flour or plain flour

  • 1 tbsp vegetable oil

  • 1 onion peeled and finely chopped

  • 1 garlic clove, peeled and finely chopped

  • ½ red pepper, deseeded and roughly chopped

  • ½ green pepper, deseeded and roughly chopped

  • 1 tsp fresh thyme leaves

  • 1 red chilli, deseeded and roughly chopped

  • 230g / 8oz tinned chopped tomatoes

  • 500ml / 18 fl oz chicken stock

  • 100g / 3½ oz raw garlic sausage, roughly chopped and lightly dry fried

  • 75g / 2¾ oz brown basmati rice, rinsed

  • 8 king size prawns, peeled and deveined

  • 125g / 4 oz okra, sliced

  • 2 tbsp chopped parsley

  • Freshly ground black pepper


  • 1.

    Dust the chicken in the flour. Heat the oil in a large non-stick frying pan, brown the chicken, then remove and set aside. Add the onion, garlic, red and green pepper, thyme and chilli, to the pan and cook over a medium heat.

  • 2.

    Add the tomatoes and chicken stock and bring to the boil, Add the chicken and the sausage, with any juices. Lower the heat and stir in the rice. Cook, covered, for 20 minutes or until the rice is almost tender. Remove the lid and simmer for a further 10 minutes.

  • 3.

    Fold in the prawns and okra and cook for a further 5 minutes. Finally add the parsley and season to taste.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings