Thursday, October 24, 2013

Recipe: Easy Jambalaya

Another recipe with these lovely vampire chillies! I've realised that the smaller ones are hotter, to my peril! A Jambalaya is a Creole (French settlers in the south of the US) dish, made with rice, meat, and vegetables. It is similar to a Spanish paella, but uses slightly different spices/ingredients. Apparently Jambalayas are becoming more popular on the ready meal circuit, so you may have tried one already. You always start off with what they call in creole cookery the "holy trinity"- which is onion, celery and green pepper- I used red pepper just because it was what I had in the house. Again, traditionally  big prawns or crayfish are added to jambalaya- but I am allergic so I don't. If you don't have any Cajun seasoning in the house, a mix of cumin, dried oregano and cayenne pepper will work just fine.

Easy Jambalaya (serves 3)
50g margarine
1 white onion, diced
1 celery stick, diced
1 red pepper, seeded and sliced into strips
2 garlic cloves, crushed finely
1 vampire chillies (or 1 normal red one) finely chopped
1 tbsp Cajun seasoning
½ tsp Worcestershire sauce
Pinch smoked paprika
180g long grain rice
1 tin chopped tomatoes
500ml chicken stock
4 cooked sausages, sliced thickly
120g cooked chicken (preferably dark meat)
Salt, pepper and sugar to taste.

1. In a large saucepan, fry the onions, celery, pepper, garlic and chilli in the margarine for 5 minutes. Add the Cajun seasoning, Worcestershire sauce, and smoked paprika, and cook for a further 5 minutes.
2. Add the rice, stir for 1 minute, and add the tomatoes and chicken stock. Cook on a medium heat, stirring often, for 15 minutes.  Add the sausages and chicken, and cook for a further 10 minutes stirring often. Season to taste and serve!

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