Brad's Campsite Jambalaya

Ingredients for Brad's Campsite Jambalaya

• 2 tablespoons vegetable oil

• 675g skinless, boneless chicken thighs, cut into 1" pieces

• 450g andouille sausage, sliced

• Kosher salt, freshly ground pepper

• 1 large onion, chopped

• 1 red pepper, chopped

• 4 celery stalks, chopped

• 4 garlic cloves, finely chopped

• 2 tablespoons tomato paste

• 575ml cherry tomatoes, some halved, some whole

• 375g long-grain white rice

• 2 tablespoons Creole seasoning

• 2 bay leaves

• 6 cups low-sodium chicken broth

• 350g medium prawns, peeled, deveined

• Handful of fresh flat-leaf parsley leaves with tender stems

Prepare grill for high heat. Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over high heat.) Add chicken and sausage; season with salt and pepper. Cook, turning often, until browned, about 5 minutes.

Add onion, pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up browned bits, then mix in rice, seasoning, and bay leaves. Add broth; season with salt and pepper. Bring to a boil.

Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20–30 minutes.

Season prawns with salt and pepper; mix into rice. Cover and cook until rice is tender and prawns are cooked through, 5–8 minutes. Top with parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.