Jambalaya
Over a year ago
3,978 views
Ingredients
- 2 TBSPS Vegetable Oil
- 2 Onions, roughly chopped
- 1 Green (bell) pepper, deseeded and roughly chopped
- 2 Celery sticks, roughly chopped
- 3 Garlic cloves, finely chopped
- 2 TSP Paprika
- 300g (10½ oz) Skinless, boneless chicken breasts, chopped
- 100g (3½ oz) Kabanos sausages, chopped
- 3 Tomatoes, skinned and chopped
- 450g (1lb/2 cups) Long grain rice
- 900ml (1½pint/3¾ cups) Hot chicken or fish stock
- 1 TSP Dried oregano
- 2 Fresh bay leaves
- 12 King prawns tails (jumbo shrimp tails)
- 4 Spring onions (scallions), finely chopped
- 2 TSBP Chopped fresh parsley
- Salt and pepper
- Salad, to serve
Accompaniment
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Description
A dish of Cajun origin with prawns, chicken and smoked sausage...
Method
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1
1) Heat the vegetable oil in a large frying pan (skillet) and add the onions, (bell) pepper, celery and garlic. Cook for 8-10 minutes until all vegetables have softened. Add the paprika and cook for further 30 seconds. Add the chicken and sausages and cook for 8-10 minutes until lightly browned. Add the tomatoes and cook for 2-3 minutes until collapsed.
2) Add the rice to the pan and stir well. Pour in the hot stock, oregano and bay leaves and stir well. Cover and simmer for 10 minutes over a very low heat.
3) Add the prawns and stir well. Cover again and cook for a further 6-8 minutes until the rice is tender and the prawns are cooked through.
4) Stir in the spring onions (scallions), parsley and season to taste. Serve immediatly.
Chef's Tips
Jambalaya is a dish which has some basic ingredients - onions, green (bell) peppers, celery, rice and seasonings - to which you can add whatever you have to hand.
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