Jambalaya the very word makes me want to just dance for some reason it’s one of those rhythmic words that rolls off the tongue happily & easily. Jambalaya originates in Louisiana home of cajun & creole food & apparently the main difference between a cajun & creole jambalaya is that a creole version uses tomatoes where a cajun one does not. It’s very similar to a Spanish Paella (I have a lovely Chicken & Chorizo Paella recipe already on the blog) and I always find these kind of rice dishes very comforting, filling & packed with flavour! I’ve made this using my very own easy homemade creole spice blend too. This serves 4 at a fabulous 9 propoints per person. You can use Wholegrain rice to make this 1 propoint on the filling & healthy plan, the main consideration regarding the rice is that it should long grain so Wholegrain basmati would work very well. Here’s the skinny:
  
240g Long Grain Rice

2 Chicken Fillets Diced 

5 Reduced Fat Sausages (1pp each)

1 Onion Finely Diced

2 Stalks of Celery Peeled & Chopped 

1 Red Bell Pepper Finely Sliced

1 Yellow Bell Pepper Finely Sliced

1 Clove Garlic

1 Tbsp Worcestershire Sauce

1 Tbsp Creole Seasoning (Recipe below)

1 400g Tin Plum Tomatoes 

350ml Hot Chicken Stock

A Handful Fresh Parsley

Salt & Black Pepper 

For the Creole Seasoning:

(It’s very little work and hardly any effort to make your own creole seasoning & trust me it’s going to taste much better than any premade one. This yields a good supply considering you only need a Tablespoon for this recipe & will keep in an airtight jar or container for further uses, gorgeous even just sprinkled over a chicken fillet before baking in the oven.)

3Tbsp Paprika 

1 Tbsp Salt

1 Tbsp Garlic Granules

1/2 Tbsp Fresh Ground Black Pepper 

1/2 Tbsp Onion Powder

1/2 Tbsp Cayenne Pepper 

1/2 Tbsp Dried Oregano 

1/2 Tbsp Dried Thyme

1/2 Tbsp Dried Basil 

Mix well in a bowl – that’s it! You’ll need 1 Tablespoon for the recipe. 

 Heat a large lidded pan over a medium heat & spray it with oil. Dice the chicken into 1 inch bite sized pieces. Chop the sausages into 3 pieces each. Fry the chicken for about 5 minutes & add the sausage pieces & fry for a further 10 minutes or so until everything is cooked through & browning. Add 1 Tbsp of the creole seasoning & mix well. Add the onion, celery & bell peppers to the pan & continue to fry everything until the onion & pepper softens approximately 8 minutes. Stir in the minced garlic & fry for 30 seconds. Add the worcestershire sauce & stir through. Add the rice & stir through for a few seconds to start the rice cooking. Pour in the tomatoes breaking them up with your wooden spoon. Pour in the stock & season with salt & pepper if required. Put the lid on & simmer over a medium heat for about 20 to 25 minutes until the rice is cooked only lifting the lid about twice during cooking time to stir it well. If it starts to slightly stick to the pan scrape it all up with your wooden spoon & continue to cook this will just add extra flavour so don’t worry. Reduce the heat slightly for the last 10 minutes. Just before serving add a handful of chopped fresh parsley. Dish up & enjoy!