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November 10, 2010

This is a Skinny Man version of Jambalaya.  Everyone should try the original at least once in their lives but I have altered it to have less fat and more vegetables.

chicken legs (about 5) thighs or breasts on the bone will also do.  Enough for four meals.

2 cloves garlic chopped finely

2 large onions chopped very finely

1 tbspn  Cajun spice

1 bacon rasher (large middle rasher) cut up into 2 cm squares (to make the original Jambayla use 1 chopped up chorizo sausage)

oil for frying

2 cups rice

2 tins tomatoes  (chopped up into little pieces)

1 cup celery chopped

1 cup carrots cubed

1 cup frozen peas  (the original Jambayla has only onions, garlic and celery)

1 1/2  tomato tins full of water


1.  Heat oil until it is sizzling.  Cook bacon until just crispy.  Remove it to a large pot.  Add chicken legs/pieces to pan and brown well.  Make sure you get a good coverage of crispy deep brown skin.  Then move the chicken into the  large pot with the bacon.

2.  Now fry onions and garlic over medium heat until the oinions form a soft golden mess in the bottom of the pan.  Add Cajun seasoning to pan and cook, stirring for about a minute.

3.  Shift onions over to the pan with the chicken.  Place the tinned tomatoes in the frypan and collect up any of the juices or cooked chicken remaining in the pan.  Now pour the tomato mixture over the chicken and onions.

4.  Add the water and then bring the pot to the boil with the lid on.  Cut back the heat and simmer on medium heat for 20 minutes.  (Simmer means there are bubbles in only one part of the pot.) If you use chorizo sausage you will have to skim the red oily fat off the top.  This is why I don’t use it everyday.

5.  Add the rice and carrots and simmer with lid on for another 2o minutes.    After 15-20 minutes the rice should have absorbed most of the tomato/water mixture,  so stir the dish regularly to avoid the rice sticking on the bottom. and  add another 1/2 tin of water if necessary. If you have too much liquid take lid off pot to allow water to evaporate.

6. Add the peas and cook another 5 minutes stirring regularly.  If you make the real jambalaya you should add a handful of cooked, shelled prawns here.  Remove from heat and serve with buttered rolls.

Additions:  To make this a real Jambalaya, you could add some drops of  Tabasco sauce at the end.  However Tabasco is an expensive, investment item and is often bought on special occasions like the start of a new relationship, moving into a new house etc, so isn’t included in this budget recipe.

Serves 4 – Freezes well.

2 Comments leave one →
  1. February 10, 2013 4:47 pm

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  1. FORTNIGHT 3 – $55 MENU « Cooking for One

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