Delia Smith Jambalaya Recipe

This Delia Smith jambalaya recipe is a hearty, flavour-packed one-pot dish inspired by classic Creole cooking. It combines tender chicken, smoky sausage, and perfectly spiced rice for a satisfying meal with a gentle kick. The texture is rich and comforting, with fluffy rice absorbing all the bold flavours. It is an easy to moderate recipe that takes around 1 hour from start to finish.

Ingredients

For the Jambalaya Base

2 tbsp olive oil
2 chicken breasts, cut into bite-sized pieces
200g smoked sausage, sliced
1 large onion, finely chopped
1 red bell pepper, diced
2 garlic cloves, crushed
1 tsp paprika
1/2 tsp cayenne pepper (adjust to taste)
1 tsp dried thyme
1 tsp dried oregano
400g tin chopped tomatoes
250g long grain rice
600ml chicken stock
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped

Optional Add-ins

150g raw prawns, peeled and deveined
1 tsp hot sauce

How to Make Delia Smith Jambalaya Recipe

Prepare the hob: Heat a large, deep pan over medium heat. Add the olive oil and allow it to warm gently before adding the meat.
Cook the chicken and sausage: Add the chicken pieces and sliced sausage. Cook for 5 to 7 minutes until lightly browned on all sides. Remove and set aside.
Soften the vegetables: In the same pan, add the chopped onion and red pepper. Cook for 5 minutes until softened, then stir in the garlic and cook for another minute.
Add spices: Stir in the paprika, cayenne, thyme, and oregano. Cook for 1 minute to release their aroma.
Build the base: Pour in the chopped tomatoes and stir well. Return the chicken and sausage to the pan.
Add rice and stock: Stir in the rice and pour over the chicken stock. Mix thoroughly so everything is evenly distributed.
Simmer gently: Bring to a gentle simmer, cover with a lid, and cook for 20 to 25 minutes until the rice is tender and has absorbed the liquid.
Add prawns if using: Stir in the prawns during the last 5 minutes of cooking until they turn pink and are cooked through.
Finish and serve: Season with salt and pepper, sprinkle with fresh parsley, and serve hot.

Tips

How do I stop the rice from sticking?

Keep the heat low once simmering and avoid stirring too often. Make sure there is enough liquid in the pan.

Can I make it less spicy?

Reduce or omit the cayenne pepper and skip the hot sauce for a milder flavour.

What is the best rice to use?

Long grain rice works best as it stays fluffy and absorbs the flavours without becoming mushy.

Can I cook this in advance?

Yes, it reheats well and the flavours deepen over time, making it ideal for meal prep.

Serving Suggestions

Serve with warm crusty bread
Add a simple green salad on the side
Pair with a squeeze of fresh lemon juice
Top with extra herbs for freshness

Storage

Room Temperature

Do not leave out for more than 2 hours. Cool quickly before storing.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze for up to 2 months in suitable containers. Defrost overnight in the fridge and reheat gently.

Nutrition

Calories: 420 kcal
Carbohydrates: 48g
Protein: 28g
Fat: 14g
Saturated Fat: 4g
Sodium: 780mg

Values are approximate and may vary depending on ingredients used.

FAQs

Can I use brown rice instead of white?

Yes, but increase the cooking time and add extra stock as brown rice takes longer to cook.

What meat can I substitute for sausage?

You can use chorizo, turkey sausage, or even omit it for a lighter version.

Can I make this vegetarian?

Yes, replace the meat with beans and use vegetable stock for a hearty vegetarian option.

How do I know when the rice is cooked?

The rice should be tender and all the liquid absorbed. Taste a small spoonful to check.