Jambalaya

A popular hearty dish from the southern states of America combining meat and fish, spicy and a pleasure to eat.

Ingredients

Serves 6

• 2 TBSP Butter
• 3 Rashers smoked bacon
• 1 Green chilly deseeded
• 1 large onion diced
• 1 Green pepper diced
• 4 cloves Garlic chopped or  1 1/2 TBSP’s minced garlic
• 1 TBSP Dried Thyme & Dried Parsley
• 1 200 gr smoked sausage sliced
• 1 Cup cooked chicken chunks
• 1 Cup long grain rice
• 400gr tin chopped tomatoes
• 2 TSP’s cayenne pepper
• 1 1/2 Cups chicken stock
• 350gr cooked peeled king prawns
  

  Method

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   Melt the butter over a medium heat in a casserole dish, add the bacon and fry until golden. Add the onion and green chilly and cook until soft then add the green pepper and the garlic and cook for a minute. Add the Parsley and Thyme and continue to cook until the herbs release their aroma then add the cayenne pepper and the sliced sausage and cook for a few minutes before adding the chicken pieces and the rice. Ensure all of the rice is coated in oil then pour in the chopped tomatoes and give it a stir ,then add the stock place the lid on and bake in a pre heated oven at 180C for 45 minutes. After 45 minutes remove the casserole dish from the oven remove the lid and scatter the prawns on top, replace the lid and leave for 10 minutes or until the prawns are piping hot.

  Serving Idea

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  Give the Jambalaya a good stir to incorporate all of the flavours into the rice from the bottom of the casserole dish before serving.