Jambalaya

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6 servings
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Starch

By Food24 November 03 2009
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Ingredients (16)

30.00 ml fresh chillies — 573
250.00 g sausages — Russain-style, sliced
15.00 ml paprika
8.00 garlic — cloves, chopped
1.00 onion — medium, chopped
2.00 red pepper — deseeded and chopped
4.00 celery stalks — chopped
3.00 red chilli — deseeded, chopped
450.00 g chicken breast fillets — deboned, chopped
450.00 g rice — long-grain
sea salt and freshly ground black pepper
2.00 bay leaves
fresh thyme — sprigs
1.00 Litres stock — chicken
450.00 g prawns — large
fresh chives — for garnish
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Method:

Heat the oil in a large frying pan and fry the sausages until nearly done. Add the paprika and stir-fry for another minute. Add the garlic, onion, peppers, celery and chillies. Sauté until the onions are tender. Add the chicken pieces and stir-fry lightly. Add the rice. Stir until the rice is covered with oil and season generously with salt and freshly ground black pepper. Add the bay leaves, thyme and chicken stock. Bring to the boil. Cover, reduce the heat and simmer gently for about 15-20 minutes or until the rice is tender and all the stock has been absorbed. Add the prawns about 10 minutes before the end of the cooking time. Season to taste and sprinkle with chopped chives and parsley. Serve hot.
Serves 6.



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