Jambalaya is one of the most iconic dishes of Louisiana and is classic Cajun cooking. Using a traditional base of celery, onion & pepper, this rice based dish is the perfect one pot dish for friends and family!
Total prep and cooking time – 45mins
Serves – 4
Serving recommendation: Best served with a dash of Tabasco and crusty bread
To get started, ensure you have the kettle boiled for the stock and a large saucepan on the heat.
|2 TEASPOON||CAYENNE PEPPER|
|1 TABLESPOON||TOMATO PUREE|
Finely dice the onion, celery and pepper, add them to a pan with a tablespoon of vegetable oil to saute for 5-10 minutes. This will create the base flavour for the dish.
Once the vegetables have softened, add the chorizo, roughly chopped tomatoes, garlic, cumin and cayenne pepper, stirring into the vegetables and leave for a further 2 minutes.
Add the chicken thighs to the pan to brown for 5 minutes, ensuring they are well coated in the spices and vegetables.
You can now add the rice to the pan and cover with chicken stock and place the prawns on top. Put a lid on, bring to the boil and then reduce the heat to simmer for 20 minutes until the rice, prawns and the chicken are cooked.
To finish, add a dash of Tabasco for a great little kick! Serve with crusty bread!