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Ingredient
Louisiana Style Jambalaya
Introduce
Ingredient
Food ration :
4 servingsCooking time :
30 mins
2 tablespoon
oil
225 g (8 oz)
boneless skinless chicken, cubed
225 g (8 oz)
chorizo sausage, cut into chunks
3 sticks
celery, chopped
200 g (7 oz)
can of chopped tomatoes
600 ml (2 1/2 cups)
chicken stock
Cooking instructions
* Step 1
Heat the oil in a large heavy-based frying pan. Fry the chicken and chorizo sausage until lightly browned. Remove from the pan with a slotted spoon and set aside. Add the celery and red and green pepper and fry for 2 to 3 minutes. Return the chicken and sausage to the pan.
* Step 2
Stir in the Cajun spice mix and cook, stirring for 2 to 3 minutes more. Stir in the rice and add the tomatoes and stock. Bring to the boil and stir.
* Step 3
Turn the heat to low, cover the pan and simmer gently for 15 to 20 minutes until the rice is tender and the liquid has been absorbed.
* Step 4
If desired, raw tiger prawns (or normal sized prawns) can be added as an extra special treat. Garnish and serve.
Note: if there is a photo you can click to enlarge it
Tag
oil
boneless, skinless, chicken, cubed
chorizo sausage, cut into chunks
celery chopped
red pepper, seeded and chopped
green pepper seeded and chopped
Cajun spice mix (see recipe by this poster) including onion and garlic (to taste)
generous cup of long grain rice
can of chopped tomatoes
chicken stock
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