Jambalaya

Recipe from: 7/1/2007 12:00:00 AM
jambalaya prawns

Ingredients 17
Servings 12
Time 40

Ingredients

  • 30
    ml
    olive oil
  • 250
    g
    chorizo or other spicy sausage, sliced
  • 15
    ml
    paprika
  • 1
    onion, chopped
  • 2
    red peppers, seeded and chopped
  • 4
    celery stalks, chopped
  • 3
    red chillies, seeded and chopped
  • 6
    cloves garlic, finely chopped
  • 500
    g
    chicken-thigh fillets, chopped into bite sized chunks
  • 500
    g
    rice
  • salt and freshly ground black pepper
  • 2
    bay leaves
  • 3
    sprigs fresh thyme
  • 1
    Litres
    prepared chicken stock, warmed
  • 450
    g
    frozen prawns, thawed and cleaned
  • 250
    ml
    frozen peas
  • chopped Italian parsley, to garnish
 

Method

60
 
1. Heat the olive oil in a heavy-based pan and fry the chorizo sausage until golden brown and cooked through. Add the paprika and stir-fry for another minute.
2. Add the onion, red peppers, celery and stir-fry until soft. Add the chilli and the garlic.
3. Add the chicken and stir-fry, then add the rice and combine well ? ensuring all the rice is coated with oil. Season with salt and freshly ground black pepper.
4. Add the bay leaves, thyme and warm chicken stock. Cover and simmer until the rice is cooked. About 10 minutes before all the stock has been absorbed, add the prawns and the peas, so they can cook with the rest of the jambalaya. Cook until all the stock has been absorbed and garnish with chopped parsley shortly before serving.
 

Read more on: poultry  |  stir-fry  |  sauté
 

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