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The Perfect Meal ~ Jambalaya!

on April 4, 2013

This is the second time I’ve made jambalaya, and it was waaaaaaaaaaaaaaaaaaaaaaaaay better than the first one. I mean, it was flavorful, spicy, and not too salty at all. The chicken was well spiced and perfectly cooked. $_$ I think that if I had sold it, it would be sold out. ^_^ Here’s the recipe and its from a DK cookbook by Nicola Graimes. I improvised it a bit though, so I will put parenthesis around all of my suggestions for improvisation.

This is the original recipe, and yes, they look the same.


  • 2 tbsp. olive oil
  • 3 skinless chicken breasts
  • 1 large onion (chopped)
  • 2 large chopped gloves of garlic
  • 1 red pepper (deseeded and cut into bite-sized pieces)
  • 1 tsp. paprika
  • 1 green chili, de-seeded and finely chopped, (optional, though it does taste really good with the rice).
  • 1 tsp dried thyme
  • 3 cups warm chicken/vegetable stock, (can also be substituted by water, it doesn’t taste worse)
  • 3 tbsp canned chopped tomatoes, (or one small tomato)
  • 1 1/3 cups brown rice, (or white rice)
  • 1/3 cup peas
  • Salt and pepper


1. Put the rice in a sieve and rinse it under cold water until the water runs clear. Washing the rice before cooking stops the grains from sticking together.

2. Chop the onions into small pieces and set aside. Then carefully cut the chicken and ham into bite-sized pieces. Heat the oil in a large saucepan.

3. Fry the chicken and onion for 8 minutes over a medium heat until the chicken is golden all over. Stir frequently to prevent the chicken sticking to the pan. (Add a tiny, tiny sprinkling of cumin and salt if you want).

4. Add the garlic, red pepper, and chili, and cook for 2 minutes. Add the paprika, thyme, rice, stock, and tomatoes. Stir and bring to a boil. (Before boiling, you can add a little turmeric, black pepper, a little more cumin, and a little salt).

5. Reduce the heat to low, cover the pan and simmer for 35 minutes or until the rice is cooked and the stock is absorbed. Season the rice and stir before serving.  (Add the peas a little before it is fully cooked).

Stir and season before serving. Enjoy! ^_^

Oh, here’s some pictures of my improvised jambalaya.



P.S. All credit goes to Nicola Graimes, the author of this cookbook. Thank you! 🙂


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