Jambalaya

Jambalaya

Serves 4

This American version of paella is perfect for an informal dinner party and makes those wonderful prawns go a long way. Juggle the quantities of sausage, chicken and prawns to suit your budget.

Ingredients

  • 6 ozs/180 gms raw peeled prawns
  • 180g/6 oz chorizo sausage
  • 180g/6 oz chicken
  • 1 large onion
  • 1 each green and red pepper
  • 1 red chilli
  • 2 sticks celery
  • 2 or 3 cloves garlic
  • 340g/12 oz rice
  • 550ml/1 pt chicken stock
  • 2 tbsps oil
  • 2 bay leaves
  • 1 tsp paprika
  • ½ bottle dry white wine
  • Black pepper

Method

  1. Deseed the peppers and chilli. Chop the peppers roughly and the chilli finely. Crush the garlic. Cut sausage and chicken into bite-size pieces. Chop celery and onion. 
  2. Heat oil in large frying pan then stir in paprika. Now fry chicken and sausage until golden. Next add all vegetables and garlic and continue frying lightly until they begin to soften. Finally, add rice and a good dose of pepper. Stir for two minutes.
  3. Add prawns, stock, wine and bay leaves. Bring to boil, then turn down heat immediately, cover and leave to simmer for ten minutes. 
  4. Turn heat off and leave 20 minutes for the stock to be absorbed by the rice. Serve with a salad.

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