Culinary World Tour
Jambalaya – Louisiana/USA
Spicy jambalaya from Louisiana with rice, chorizo, chicken and prawns – Sven's one-pot version for cast-iron pan or grill.
Timing
- Preparation: approx. 15 minutes
- Cooking time: approx. 20 minutes
- Total: approx. 35 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 665 kcal
- Protein
- ≈ 45.9 g
- Carbohydrates
- ≈ 66 g
- Fat
- ≈ 22.5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- garlic · ≈ 3 g
- 200 g chorizo or smoked sausage · ≈ 200 g · Assumed quantity / reference product
- bell pepper · ≈ 150 g · Assumed quantity / reference product
- onion · ≈ 100 g · Assumed quantity / reference product
- celery · ≈ 100 g · Assumed quantity / reference product
- tomatoes · ≈ 400 g · Assumed quantity / reference product
- stock · ≈ 250 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g rice
- 300 g chicken
- 200 g chorizo or smoked sausage
- 250 g prawns
- bell pepper
- onion
- celery
- garlic
- tomatoes
- stock
- Cajun spice
Instructions
- Sear the sausage and chicken.
- Add the vegetables.
- Stir in the rice, tomatoes, stock and spices.
- Cook for 20 minutes.
- Add the prawns at the end.
