Delia Smith Jambalaya​ Recipe

This hearty Delia Smith Jambalaya is made with tender chicken thighs, spicy chorizo, aromatic vegetables, fluffy basmati rice, and hot chicken stock. The result is a savory, vibrant one-pan dish that is packed with bold, smoky flavors and bright colors. It is perfect for a cozy weeknight dinner and serves enough for a satisfying family meal.

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Delia Smith Jambalaya Ingredients

• 2 boneless, skinless chicken thighs (9 oz / 250g total), cut into bite-sized pieces
• 4 oz (110g) chorizo sausage, peeled and cut into 3/4 inch (2cm) pieces
• 1-2 tbsp olive oil
• 1 medium onion, cut into ½ inch (1 cm) pieces
• 2 cloves garlic, crushed
• 2 sticks celery, trimmed and sliced diagonally
• 1 green chili, deseeded (seeds removed) and finely chopped
• 1 yellow pepper, deseeded and cut into ½ inch (1 cm) slices
• 6 fl oz (175 ml) white basmati rice
• 1 pint (570 ml) hot chicken stock
• 1 tsp Tabasco sauce
• 3 medium tomatoes, peeled and chopped
• 1 bay leaf
• Salt and freshly milled black pepper

For the Garnish:

• 1 tbsp roughly chopped fresh flat-leaf parsley
• 2 spring onions (green onions), trimmed and finely sliced

How To Make Delia Smith Jambalaya

1. Brown the chorizo: Heat a large frying pan over high heat. Add the chorizo pieces without any extra fat. Cook until browned, then remove them from the pan to a plate and set aside.
2. Cook the chicken: Add one tablespoon of olive oil to the hot pan. Add the chicken pieces and brown them well. Transfer the chicken to the plate with the chorizo.
3. Sauté the onions: Add the onions to the pan and fry for 2-3 minutes until they brown slightly at the edges.
4. Add vegetables: Return the chorizo and chicken to the pan. Add the garlic, celery, chopped chili, and sliced yellow pepper. Fry everything for 4-5 minutes until the vegetables soften and start to brown. Add a little more oil if the pan looks dry.
5. Combine the rice and liquids: Stir in the rice so the grains get coated in the oil. Mix the Tabasco sauce into the hot chicken stock. Add the chopped tomatoes and bay leaf to the pan, then pour in the stock mixture.
6. Simmer the dish: Season with salt and pepper, give it one good stir, and push the rice down into the liquid. Turn the heat to low, cover with a lid, and let it barely simmer (bubble very gently) for 20 minutes.
7. Finish and serve: Check that the rice is cooked. If it looks dry but the rice is hard, add a splash more stock. Cover and let it sit for 5 more minutes. Serve hot, garnished with parsley and spring onions.

Recipe Tips

• Release the Chorizo Oil: We fry the chorizo first without oil because it releases its own spicy, red fat. This flavorful fat then helps season the chicken and vegetables that follow.
• Don’t Stir Too Much: Once you add the stock and cover the pan, avoid stirring the rice. Stirring releases starch and can make the jambalaya mushy instead of fluffy.
• Peeling Tomatoes: The recipe calls for peeled tomatoes for a smoother texture. To do this easily, drop them in boiling water for 60 seconds, and the skin will slip right off.
• Adjusting the Heat: This recipe uses both a green chili and Tabasco sauce. If you prefer a milder dish, you can remove the seeds from the chili completely or reduce the amount of Tabasco.

What To Serve Jambalaya

This spicy rice dish is a complete meal in a bowl, containing protein, starch, and vegetables. However, you can make the meal even better with a few sides. A slice of crusty bread or Southern-style cornbread is excellent for soaking up any juices. A simple green salad with a vinaigrette dressing helps cut through the richness of the chorizo. You could also serve a cool cucumber salad or coleslaw to balance the spicy heat of the dish.

How To Store Jambalaya Leftovers

• Refrigerate: Allow the jambalaya to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to steam the rice.
• Freeze: You can freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the peppers may become slightly softer after freezing.

Delia Smith Jambalaya Nutrition Facts

• Calories: 580 kcal
• Total Fat: 28g Saturated Fat: 9g
• Cholesterol: 110mg
• Sodium: 1250mg
• Total Carbohydrate: 48g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 32g

Frequently Asked Questions

• Can I use brown rice instead of basmati? Yes, but brown rice takes much longer to cook and requires more liquid. You will need to increase the stock by about 1/2 cup and simmer for 40-50 minutes instead of 20.
• Is this dish very spicy? It has a medium kick due to the chorizo, fresh chili, and Tabasco. If you are cooking for children or people sensitive to spice, you can omit the fresh chili and serve the Tabasco bottle at the table instead.
• Can I add shrimp or prawns? Absolutely. Jambalaya often includes seafood. You can add raw, peeled shrimp during the last 5-6 minutes of cooking. They steam quickly on top of the rice.

Try More Recipes:

• Delia Smith Jacket Potatoes Recipe
• Delia Smith​ Whole Poached Salmon Recipe
• Delia Smith Goulash Meatballs Recipe