Jazzy Jambalaya

Jazzy Jambalaya

Servings: 10
Prep time: 15 minutes
Cooking time: 40 minutes


  • 50ml vegetable oil
  • 3kg bone-in chicken parts, skinned if desired
  • 750g smoked sausage, cut into 1/2-inch (1.25 cm) slices
  • 3 onions, chopped
  • 2 bell peppers, chopped
  • 4 sticks celery, chopped
  • 25g garlic, minced
  • 500g uncooked white rice
  • 1 litre chicken stock
  • 75ml Frank's RedHot Original Cayenne Pepper Sauce


  1. Heat the oil in a large pot. Cook chicken and sausage in batches for around 20 minutes until well browned. Drain fat. Return all meat to pot.
  2. Stir the remaining ingredients into pot and bring to the boil.
  3. Reduce the heat to medium-low.
  4. Cover and simmer for 20 minutes or until rice is tender and chicken is no longer pink near the bone.
Jazzy Jambalaya
McCormick Flavour Solutions

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