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Jambalaya
A classic Louisiana, Creole dish from New Orleans – the ingredients are a testament to the unique blending of; French, African, Spanish and American influences. It’s believed to be an attempt to recreated the Spanish favourite, Paella – using new world ingredients and a different range of spices.
Ingredients
½ tbsp paprika
1 tsp cayenne pepper
½ tbsp dried oregano
½ tbsp dried thyme
1 red capsicum
4 sticks of celery, chopped
1 red onion
2 tsp of minced garlic (or garlic powder)
½ kg Andouille sausage, chopped (or chorizo)
1 kg boneless chicken breasts, diced
2 tbsp of tomato paste
1kg bag of converted rice, (parboiled rice)
3 cups chicken stock
1 tsp sea salt
6-8 large tomatoes, chopped
Preparation
Mix the spices together (paprika, cayenne pepper, oregano & thyme).
Pour some olive oil into a cast iron pot and heat before adding the vegetables. Add celery, capsicum, and red onion. Once they are nice and shiny, add 2 teaspoons of spice mix and blend well. Then add the grated garlic.
Next add chopped Adouille sausage, chopped breast of chicken, tomato paste, parboiled rice, chicken stock, the rest of the seasoning mix, salt and chopped tomatoes.
Mix all together and bring to a boil for approximately 3-5 minutes. Reduce heat and let mixture simmer for approximately 20- 25 minutes.
It is important to keep stirring to prevent the rice from sticking to the bottom of the pot. You may add a little more water as you go if drying out.
Serve with corn bread muffins.
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