Number of Servings: 4 Servings
Prep Time:  20 Minutes

Cook Time:  30 Minutes

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1 tablespoon olive oil
100 gram smoked sausage or smoked bacon ((cut into bite-sized pieces))
1 medium onion (chopped)
2 garlic cloves (minced or crushed)
2 stalks celery (chopped finely)
1 green pepper (chopped)
2 chicken breasts ((boneless, skinless, cut into bite-sized pieces))
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt
1 cup easy cook long grain rice
750 milliliter chicken stock ((water can be used))
2 bay leaves
2 tomatoes (peeled and chopped)
2 tablespoon tomato paste
100 gram prawns peeled ((9-10 Medium shrimp))
24 fresh mussels (bearded and cleaned)
1 tablespoon Parsley (fresh chopped)
1 black pepper to taste (Freshly ground)


Heat oil in a wok, add the smoked sausage or bacon. Cook until sausage is browned or bacon is crisp.
Add onion, garlic, celery and green pepper. Stir fry until vegetables soften.
Add the raw chicken then cayenne, oregano, thyme, salt and pepper. Cook for a few minutes until chicken loses pink color.
Add rice, chicken stock, tomatoes, tomato puree and bay leaves. Cover and simmer for 15 minutes.
Lift lid, enjoy aroma and add the prawns and prepared mussels. Cover and continue cooking for another ten minutes
Check that the mussel shells are all open. If not, stir well and cook a little longer. (60 seconds)
Serve and garnish with fresh chopped parsley.


To prepare mussels, discard any which remain open and do not close when tapped.
Also discard any with damaged shells. Scrub them under cold running water, pulling any seaweed (beard) from joint in shell.
Goes very well with red wine or beer.

TAGS:  Mussels, Rice, Seafood

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By |2018-12-02T01:56:33-05:00May 19th, 2011|Recipe|Comments Off on Jambalaya