Delia Smith Jambalaya​ Recipe​

This is a hearty, one-pot jambalaya with tender chicken, smoky sausage, sweet peppers and rice that turns beautifully plump as it drinks in a tomatoey, gently spiced stock. The texture is comforting and satisfying, with a little bite from the rice and a glossy, savoury finish. It’s an easy, practical dinner rather than a fussy one, and it’s ideal for feeding family or friends. Total time is about 1 hour 5 minutes, with most of it hands-off simmering.

Ingredients

For the jambalaya

• 1 tbsp olive oil
• 6 boneless, skinless chicken thighs (about 700g), cut into bite-size pieces
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 200g chorizo or smoked sausage, sliced
• 1 large onion, finely chopped
• 2 celery sticks, finely chopped
• 1 red pepper, deseeded and diced
• 1 green pepper, deseeded and diced
• 3 garlic cloves, crushed or finely grated
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper (optional, for heat)
• 300g long-grain rice
• 400g tin chopped tomatoes
• 750ml hot chicken stock
• 200g raw king prawns, peeled and deveined

To finish and serve

• 3 spring onions, thinly sliced
• Small handful fresh parsley, chopped
• Lemon wedges

How to Make Jambalaya

Oven preparation (optional, but lovely for serving)

• Prepare the oven: Preheat the oven to 120°C or 100°C fan. Place an empty serving dish inside to warm so the jambalaya stays piping hot when you bring it to the table.

Mixing and prep (getting everything ready)

• Season the chicken: Sprinkle the chicken pieces with the salt and pepper. This simple step makes the whole pot taste more rounded.
• Prep the veg: Chop the onion, celery and peppers fairly small so they soften properly and blend into the rice.

Cooking (the “baking” stage for this one-pot rice)

• Brown the chicken: Heat the olive oil in a large lidded casserole or deep sauté pan over medium-high heat. Add the chicken and cook for 4–5 minutes, turning until it’s nicely coloured (it does not need to be cooked through yet).
• Cook the sausage: Add the chorizo and cook for 2 minutes so it releases its smoky flavour into the pan.
• Soften the vegetables: Stir in the onion, celery and peppers. Cook for 6–8 minutes, stirring occasionally, until the veg is softened and glossy.
• Add garlic and spices: Stir in the garlic, smoked paprika, thyme and cayenne (if using). Cook for 30 seconds, just until fragrant.
• Coat the rice: Tip in the rice and stir for 1 minute. Coating the grains helps them cook evenly and taste properly savoury.
• Simmer: Pour in the chopped tomatoes and hot chicken stock. Bring to a gentle simmer, then cover with a lid and turn the heat down low. Cook for 18–22 minutes, or until the rice is tender and most of the liquid is absorbed.
• Add the prawns: Scatter the prawns over the top, cover again and cook for 3–5 minutes, until the prawns are pink and just cooked through.

Cooling (resting so the rice finishes perfectly)

• Rest off the heat: Turn off the heat and leave the pan covered for 10 minutes. This lets the rice finish steaming and makes the texture much more even.

Assembling (finishing touches and serving)

• Fluff and adjust: Fluff the jambalaya with a fork, then taste and add a pinch more salt or pepper if needed.
• Finish and serve: Stir through the spring onions and parsley, and add a squeeze of lemon to brighten everything. Spoon into the warmed serving dish (if using) and serve straight away.

Tips

Why is my rice still hard?

Keep the heat low and give it a little longer, adding a splash of hot stock if the pan looks dry. Rice can vary, and a tight-fitting lid makes a big difference because it traps steam.

How do I stop jambalaya from sticking to the bottom?

Use a heavy-based pan and keep the simmer very gentle. Stir well before you put the lid on, then avoid frequent stirring while it cooks so the rice can steam instead of turning gluey.

Can I make it less spicy without losing flavour?

Yes. Skip the cayenne and use smoked paprika for warmth without heat. Finish with lemon at the end, it lifts the flavour without adding spice.

How do I keep prawns tender?

Add them right at the end and cook only until pink. Residual heat will finish the job during the resting time.

Serving Suggestions

• Simple green salad with a sharp vinaigrette
• Warm crusty bread or garlic bread for mopping up juices
• Steamed green beans or buttered corn
• A spoonful of sour cream or plain yoghurt on the side (especially if you went heavy on the spice)

Storage

Room temperature

Cool quickly and do not leave out for more than 2 hours (1 hour if your kitchen is warm). Because this dish contains rice and seafood, it’s best refrigerated promptly.

Refrigerator

Store in an airtight container for up to 2 days. Reheat until piping hot throughout; add a small splash of water or stock to loosen the rice as it warms.

Freezing

Freeze without the prawns for best texture, for up to 3 months. Defrost overnight in the fridge, reheat until very hot, then add fresh prawns and cook for a few minutes at the end.

Nutrition

• Calories: 540 kcal
• Carbohydrates: 56 g
• Protein: 33 g
• Fat: 20 g
• Saturated Fat: 6 g
• Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

Delia Smith-Inspired Jambalaya

0.0 from 0 votes

Course: MainCuisine: Cajun, CreoleDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Total time

65

minutes

Calories

540

kcal

1

hour 

5

minutes

A warming, one-pot jambalaya with chicken, smoky sausage, peppers and rice simmered in a lightly spiced tomato stock. Easy, filling, and perfect for weeknights or casual entertaining.

Ingredients

• 1 tbsp olive oil

• 6 boneless, skinless chicken thighs (about 700g), cut into bite-size pieces

• 1 tsp fine salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 200g chorizo or smoked sausage, sliced into half-moons

• 1 large onion, finely chopped

• 2 celery sticks, finely chopped

• 1 red pepper, deseeded and diced

• 1 green pepper, deseeded and diced

• 3 garlic cloves, finely grated or crushed

• 2 tsp smoked paprika

• 1 tsp dried thyme

• 1/4 tsp cayenne pepper (optional)

• 300g long-grain rice

• 400g tin chopped tomatoes

• 750ml hot chicken stock

• 200g raw king prawns, peeled and deveined

• To finish: 3 spring onions (sliced), a small handful of chopped parsley, and lemon wedges

Directions

• (Optional) Warm your oven to 120°C (100°C fan) and pop in a serving dish to keep the jambalaya hot at the table.
• Heat the oil in a large lidded casserole or deep sauté pan. Season the chicken with salt and pepper, then brown it for 4–5 minutes, turning so it colours well.
• Add the chorizo and cook for 2 minutes to release its smoky oils.
• Stir in the onion, celery and peppers. Cook for 6–8 minutes until softened, scraping up any tasty browned bits from the bottom.
• Add the garlic, paprika, thyme and cayenne (if using). Cook for 30 seconds, just to take the raw edge off the spices.
• Tip in the rice and stir for 1 minute so every grain is coated. Pour in the chopped tomatoes and hot stock and bring to a gentle simmer.
• Cover with a lid and simmer on low for 18–22 minutes, until the rice is tender and most of the liquid is absorbed. Avoid stirring too often.
• Scatter over the prawns, cover again and cook for 3–5 minutes until pink and just cooked through. Turn off the heat and rest, covered, for 10 minutes.
• Fluff with a fork, taste and adjust seasoning. Finish with spring onions, parsley and a squeeze of lemon, then serve hot.

Notes

• Use a wide pan with a tight-fitting lid for even rice cooking.
• If the pan looks dry before the rice is tender, add a splash of hot stock and continue simmering.
• Add prawns at the end so they stay juicy and tender.