John's jambalaya
"A fragrant chorizo one-pot inspired by Creole cooking, flavoured with thyme, oregano, smoked paprika and cayenne"
Prep time:
20 min
Cook time:
50 min
Servings:
4 people
Health Score
High
Medium
Low
7.9 / 10
Medium score
Glycemic Index
Index
64
ModerateLoad
52
HighNutrition per serving:
| Calories | 885.12 kcal | 44% |
| Fat | 28.35 g | 41% |
| Carbs | 81.25 g | 31% |
| Sugars | 10.12 g | 11% |
| Protein | 72.13 g | 144% |
| Sodium | 1085.00 mg | 54% |
| Fiber | 5.01 g | 18% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 64 Moderate |
Glycemic Load 52 High |
Ingredients
2 tbsp olive oil
6 skinless boneless chicken thighs fillets, chopped
200g cooking chorizo, sliced
2 onions, finely sliced
4 garlic cloves, crushed
2 red peppers, sliced
2 celery sticks, chopped
1 tsp fresh thyme leaves
1 tsp dried oregano
½ tsp garlic salt
1 tsp smoked paprika
1 tsp cayenne pepper
½ tsp mustard powder
pinch of white pepper
300g long-grain rice
400g can cherry tomatoes
300ml chicken stock
12 large raw tiger prawns (whole in their shells)
12 mussels, cleaned and de-bearded
24 clams
½ small pack parsley, chopped
4 spring onions, sliced on a diagonal
Directions
Read the directions for this recipe at BBC Good Food
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