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Creole jambalaya

Recipe from: 10/2/1997 12:00:00 AM
Ingredients 14
Servings 5


  • oil
  • 4
    chicken breasts, skinned, deboned and cubed
  • salt and freshly ground black pepper
  • 1
    large green or red pepper, cut into julienne strips
  • 3
    celery sticks, sliced into rings
  • 4
    chives, chopped
  • 375
    uncooked rice
  • 410
    chopped, skinned tomatoes
  • 5
    ground cumin (jeera)
  • 5
    ground allspice (pimento)
  • 2
    cayenne pepper
  • 5
    fresh thyme
  • 750
    thickened stock
  • 250
    cooked and shelled prawns (optional)


Heat the wok and brush with the oil, removing any excess oil with paper towelling. Season the cubed chicken with salt and pepper and stir-fry in the wok until golden brown. Reduce the heat, cover with the lid and heat until done. Remove from the wok. Stir-fry the pepper, celery and chives in the heated wok until tender. Add the rice and lightly stir-fry. Add the tomatoes, spices, thyme and stock. Cover, reduce the heat and heat for about 20 minutes or until the rice is tender and most of the liquid has evaporated. Stir occasionally. Add more stock if necessary, cooking until the rice is done. Add the prawns and chicken, cover and heat until warmed through. Season with salt and black pepper to taste. Serve with a fresh salad.

Read more on: poultry

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