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Louisiana's favorite one-pot dish can vary from cook to cook. With roots in France, Spain, Africa, the Caribbean, and Native America, jambalaya is a melting pot of different cuisines and cultures which originates from the French Quarter in New Orleans. A delicious and economical way of feeding a crowd.
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Serves 4-6
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INGREDIENTS
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600g skinless boneless chicken thighs - sliced into 4/5
2 tablespoons Cajun spice mix
2 onions - roughly chopped
4 cloves garlic - finely chopped or crushed
190g Andouille sausage or cooking chorizo - sliced
2 teaspoons smoked paprika
1 red pepper - roughly chopped
300g long grain rice
1 tin chopped tomatoes
500ml chicken stock
200g raw king prawns
4 spring onions - finely chopped
1 lemon - cut into wedges
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Preheat the oven to 200 degrees.
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METHOD
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Coat the chicken in the Cajun spice mix and season. Brown the chicken in batches and remove from the pan then set aside. Add the onion to the pan and soften for 5 minutes. Add the garlic and cook for 2 minutes. Add the sausage or chorizo and cook so the juices start to release. Return the chicken (and juices) to the pan, along with the red pepper, Smoked Paprika and stir in thoroughly. Cook on a gentle heat for 5 minutes. Pour in the rice and stir coating the rice in all the delicious flavour. Season well. Pour in the tomatoes, stirring to incorporate and now carefully add the stock. Bring to a gentle simmer, stir and into the oven for 25 minutes. Remove from the oven, stir in the prawns and back into the oven for 10-15 minutes.
Remove from the oven, sprinkle with spring onion and squeeze with lemon.
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