This is another amazing one pot dinner, combining rice, smoky sausage, chicken and prawns make it as spicy as you like! I’ve done the creole version here as opposed to the Cajun. The creole recipe ‘Red jambalaya’ has the addition of tomatoes which, in my opinion make all the difference to both colour flavour and texture.
Dial up or down on the dried chilli and cayenne to suit your palate. I’m a lover of hot, hot, hot but if you just want a little kick then halve these two ingredients.
Traditionally andouille sausage would be used. I can’t find it in Lancaster, I’m sure bigger towns and cities may have it but the closest substitute is a smoked polish sausage and tastes fab.
2 large chicken breasts cut into strips
8 large shell on prawns
260g sliced smoked polish sausage (podwawelska)
1 large white onion diced
1 red pepper diced
1 green pepper diced
Small bunch spring onions chopped
4 cloves garlic diced
2 celery stalks diced
400g white easy cook rice
1 litre hot chicken stock
1 tin chopped plum tomatoes
2 tsp thyme
2 tsp oregano
1 tsp chilli flakes
1 tsp cayenne pepper
1 tsp salt
2 bay leaves
1 tsp ground black pepper
2 tsp paprika
1 tsp ground paprika
This is essentially a creole spice mix. You can triple or quadruple the quantity and store for next time you make jambalaya.
Add a little oil to a large deep heavy bottomed frying pan, add the chicken and sliced sausage and cook until the sausage begins to release oils.
Add the onion, garlic, peppers and celery and sauté until they start to go soft.
Add all the dry spice mix and cook for a couple of minutes then add the rice.
Coat the rice thoroughly and cook for a minute or two.
Add the tomatoes and all the stock and stir well.
It will look soupy at this stage. Don’t worry the rice will swell and absorb all the liquid.
Turn the heat down low and place a lid on, leave to simmer stirring occasionally for 15 minutes.
Now add the prawns, stir well and tuck them well into the rice. Place the lid back on and cook for a further 5 minutes.
Turn off the heat with the lid on and allow to rest. The residual steam will finish the cooking of the rice and allow any remaining moisture to be absorbed.
Serve straight from the pan with a scattering of chopped spring onions and juicy wedges of lemon or lime.
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