by Barry Lewis

Prep time
15 mins
Cook time
30 mins


400g chicken thighs
100g chorizo or spicy sausage equivalent
1 fillet sustainable fish (I went for coley)
400g tin plum tomatoes
1 red pepper, sliced
2 spring onions, sliced,
2tbsp sweetcorn
1 onion, chopped
1 garlic clove, chopped
1 red chilli, chopped and de-seeded
400ml water
chicken stock cube
250g long grain rice
1tbsp cajun seasoning
1tbap paprika
fresh chopped parsley

In this video recipe Barry Lewis shows you how to make a delicious Jambalaya recipe featuring chicken thighs, chorizo, fish, sweetcorn and rice, it’s loaded to the max and simple to chuck together – give this one a go and put your own spin on it adding whatever you like it really is a full of flavour one pot dish of awesomeness!

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