Jambalaya

Jambalya

Despite where you hail from, be it New Orleans, Louisiana or in my case Glasgow, sometimes all you need is some soul. Get your daily dose from this dish and feel the love with every bite. Afterwards, give someone a really big hug because it’s the right thing to do.

Ingredients

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, diced
2 garlic cloves, crushed
150g chorizo, sliced
150g cooked prawns
1 tbsp Cajun seasoning
250g long grain rice
400g tin chopped tomatoes
600ml chicken stock

Method

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender. Add in the prawns in the last 5 minutes. Serve in big old bowls and enjoy.

Serves 4

0 Comments

  1. Ted Luoma

    Looks good. To punch up the flavor profile, I use thyme, white pepper, cayenne, and chili powder.

  2. theglasgowscullery

    Hi there Ted, thank you so much for stopping by by blog. That’s a great suggestion. I’ll give that a go next time I make it. The hotter the better 😀

  3. Ted Luoma

    I love my food hot!

Leave a Reply

%d bloggers like this: