Oh Jambalaya…the word itself makes me want to dance!
Originating from the vibrant city of New Orleans, this flavourful fusion dish offers up a real taste of creole cooking.
Chicken and sausage generally always feature in a jambalaya, but you can mix it up and add some prawns or cooked ham if you like.
The preparation for this recipe is a breeze, and it’s a one pot wonder, meaning less time at the sink afterwards!
- 3 tablespoons of olive oil
- 1 cup of paella or long grain rice
- 2 large cloves of diced garlic
- 1 finely diced medium onion
- 2 chopped tomatoes
- 1 red/yellow diced pepper (or half and half)
- 150g of diced spicy chorizo sausage
- 2 chicken fillets
- 1 pinch of saffron treads (optional)
- 1/4 teaspoon of cayenne pepper
- 1 teaspoon of paprika
- 1/2 a teaspoon of cajun seasoning
- Pinch of salt and black pepper
- 450ml of chicken stock
- 1/4 lemon slice for each plate
- Heat the olive oil in a large pot, and start by adding the uncooked rice, followed by the onion, garlic, peppers, chorizo and chicken. Fry everything for about five minutes.
- Add all the seasoning to the pan and ensure all the ingredients are well coated.
- Add the chicken stock and mix thoroughly. Cover the pot with a lid and simmer on a low heat for about 20-25 minutes…all the stock should be absorbed.
- Serve each plate with a 1/4 of a lemon. In my opinion, the squeeze of lemon makes it even tastier!