Jambalya | Recipes | Borough Broth

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Jambalaya is one of those things I get really excited about. You won't often find it on a menu, nor in a food market. But when it is, I'm there. All over it. With my face.

Written by
Ros Heathcote

Serves: 2
Cooking time: 15 minutes


  • 1 pouch (324g) organic chicken bone broth
  • 4 chicken thighs

  • 120g rice
  • 200g fresh prawns (uncooked)

  • 400g tinned tomatoes (or fresh, skinned and chopped if you like)

  • 1 splash rapeseed oil

  • 3 cloves garlic

  • 1 onion

  • 1 medium green pepper

  • 1 stick celery

  • 2 bay leaves

  • 1 tsp cayenne pepper

  • a pinch of good salt (sea or pink)

  • black pepper


  1. Cube the chicken into 3cm chunks. Cut the onion, pepper and celery into small(ish) chunks. Little finger size is a good rule (of thumb lol).
  2. Rinse the rice under a cold tap until the water runs clear.
  3. Heat the oil in a large pan, and saute the cubes of chicken until browned on all sides. Take off the heat and set the chicken aside.
  4. Add the vegetables and garlic into the pan and saute until soft but not brown.
  5. Add the tin of tomatoes and stir in. Ensure the tomatoes start to simmer but not boil, you might need to raise the heat slightly at this point.
  6. After 5 minutes of reducing the tomatoes down, add the rice, cayenne pepper, bay leaves and bone broth. Stir thoroughly and allow to cook down for a further 20 minutes.
  7. Add in the chicken and the prawns and ensure they're thoroughly stirred in. Cook for a further 10 minutes until the prawns are pink and tender. Serve with a nice chilled white wine and you're laughing!

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