The Sheriff’s Jambalaya

The Sheriff’s Jambalaya

Something a bit different for this weeks blog. My dad used to cook jambalaya almost every week. I’m not sure where the original recipe came from but he tweaked it over years of cooking and passed this recipe onto me. Friends and family always ask for this when we have a get together so I thought it was about time to write the recipe up. I’m not the best in the kitchen so believe me when I say this is a really easy recipe to cook. Enjoy!

Ingredients for 3 to 4 servings

1 Onion sliced into 1 inch squares
1 Green pepper sliced into 1 inch squares
3 Celery sticks sliced into 1 inch squares
(Idealy you want equal volumes of onion, pepper and celery)
2 pre-cooked sliced chicken breasts
1 Chorizo sausage ring sliced (Make sure it’s good Chorizo!)
1 Garlic clove crushed (You can use a teaspoon from a jar or tube of crushed garlic)
2 Chicken oxo cubes dissolved in 400ml of boiling water
200g Long grain rice
1 tsp Cajun spice (this is where the heat comes from you can add more if you want)
1 tsp Mixed herbs (dried will do)
1 tbsp Oil

Jambalaya ingredients


  1. Put the oil into a large pan (for which you have a lid) and put the pan on the hob switched to about 3/4 of it’s maximum).
  2. Put the sliced chorizo into the pan and cook for two minutes stirring all the time.
  3. Put the pepper, onion, celery and garlic into the pan and cook for two minutes stirring all the time.
  4. Add everything else (chicken breast, rice, cajun spice, mixed herbs and lastly the dissolved oxo cubes )
  5. Stir so that most of the rice is under the water and wait for the liquid to simmer.

    Jambalaya before the lid
    Before the lid goes on!
  6. Put the lid on the pan and do not remove it until the end. Turn the heat down low and leave for 10 minutes
  7. Leaving the lid on, take the pan off the heat and stand for 20 minutes.
  8. Stir well and serve.

    Jambalaya ready to serve
    Ready to serve!

Let me know if you give it a go!