Jambalaya (with Chicken & Sausage)
2 T vegetable oil
2 onion, roughly chopped
1 green bell pepper, deseeded and roughly chopped
2 celery stalks, roughly chopped
3 garlic cloves, finely chopped
2 tsp paprika
10 ½ oz. skinless, boneless chicken breasts, chopped
3 ½ oz. boudin sausages, chopped
2 cups long-grain rice
3 ½ cups hot chicken or fish stock
1 tsp dried oregano
2 fresh bay leaves
12 large fresh shrimp tails
4 scallions, finely chopped
2 T chopped fresh parsley
Salt and pepper
Salad, to serve
Heat the vegetable oil in a large frying pan and add the onions, bell pepper, celery and garlic. Cook for 8-10 minutes until all the vegetables have softened. Add the paprika and cook for an additional 30 seconds. Add the chicken and sausages and cook for 8-10 minutes until lightly browned. Add the tomatoes and cook for 2-3 minutes until softened.
Add the rice to the pan and stir well. Pour in the hot stock, oregano, and bay leaves and stir well. Cover and simmer for 10 minutes over a very low heat.
Add the shrimp and stir well. Cover again and cook for an additional 6-8 minutes until the rice is tender and the shrimp are cooked through.
Stir in the scallions, parsley and season to taste. Serve immediately.
Cook’s Tip – Jambalaya is a dish with many variations – use whatever you have at hand. Boudin is a classic Cajun sausage. Any spicy sausage would also work.