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Ingredient
Jambalaya
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Chef :
Ann TigoneJambalaya
Makes a lot of spicy jambalaya, yet there never seem to be many leftovers...
Ingredient
Food ration :
6 servingsCooking time :
1 hour
3
chorizo
400 grams
shelled and de-veined prawns
1 tbsp
paprika
1 tbsp
cajun spice
2 tsp
thyme
2
onions
1 large
green bell pepper
4 stick
celery
2 clove
garlic
2 can
chopped tomatoes
1 liter
chicken stock
2 cup
long grain white rice
3 tbsp
olive oil, extra virgin
ml
sour cream
2
lemons
Cooking instructions
* Step 1
Cut chicken breasts into cubes
* Step 2
Slice chorizo in chunky pieces
* Step 3
Wash and drain prawns
* Step 4
Chop onion roughly
* Step 5
Chop bell pepper roughly
* Step 6
Slice celery into small pieces
* Step 7
Mince garlic
* Step 8
Rub chicken with spices
* Step 9
Heat oil in a large pan or skillet
* Step 10
Brown chicken on all sides in skillet, season with salt and pepper. Remove and rest on paper towel
* Step 11
Saute vegetables in the oil already in pan, over low heat until tender. Season with salt and pepper.
* Step 12
Stir in chorizo until partially cooked
* Step 13
Stir in tomatoes and half of the stock
* Step 14
Add rice to liquid and stir through, still on low heat
* Step 15
Season with salt, pepper, tthyme and tovasco, and add remaining stock to mixture
* Step 16
Add browned chicken and stir through until heated
* Step 17
Bring to boil, reduce heat, cover and simmer for 30 minutes or until rice and chicken are both tender
* Step 18
Stir prawns through just before serving.
* Step 19
Serve piping hot with guacamole, sour cream and lemon wedges
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