the fish society, Creole Jambalaya

serves 4

300g/10oz cooked lobster meat

300g/4oz raw ham
300g chicken meat or for authenticity 600g chicken on the bone and skin on
250g/9 oz long grain rice
salt and pepper
5 tbsp good quality oil
2 small onions
1 garlic clove
1 green and 2 red peppers
1 tin peeled tomatoes
600ml / 1 pint chicken stock
cayenne pepper
1g saffron stamens

1 Cut ham into mouthful-sized pieces and chicken into handleable pieces according to type you are using.
2 Season chicken and ham then put in a bowl and pour oil over. Leave for 30 minutes.
3 Peel and chop onions and garlic. Chop peppers.
4 Brown meat in a large, heavy-bottomed pan. Add chopped onions, garlic and peppers. Fry all together before pouring on half the stock. Cover and simmer for 30 minutes.
5 Add tomatoes, washed rice, remaining stock, cayenne pepper and saffron. Mixing well. Simmer for further 20 mins.
6 Add lobster meat to top of pan. Do not mix in. Heat through for 5 minutes.

Lobster Creole Jambalaya