Recipe: Jambalaya!

I’ve always wanted to go to New Orleans, and, someday, I will! It looks like such a vibrant, fun town but a big part of the appeal for me is the cuisine. I lived in Florida for a short time as a child and our neighbours were from Louisiana. I remember spending long, hot Saturdays at their pool parties where they’d serve Gumbo, Crawfish Creole, Dirty Rice and whole host of other spicy delights. Ever since, I’ve been a huge fan of all things Cajun (but not the icky Irish take on “cajun chicken” that you get in pre-packed salads and sandwiches across the land, vile and most certainly not Cajun!).

Recently, I decided to cook something completely different so I plumped for Jambalaya, a dish not entirely dissimilar to Paella, but with more of a tomato base and a feistier kick. I didn’t make an entirely traditional Jambalaya but this take on it is simple to do and really delicious. This recipe feeds four and tastes much better if left for at least a few hours for the flavours and spices to really develop.

Ingredients

• 2 cups rice (I used brown but white works just as well)
• 2 chicken breasts, diced
• 1 chorizo sausage (the traditional Jambalaya uses andouille sausage but I couldn’t find this, so substituted with the chorizo), sliced
• 1 lb shrimp/prawns, cooked
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large onion, finely diced
• 3 celery stalks, finely diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• 2 bay leaves
• 10-15 drops Tabasco
• 1 tbsp cornflour
• 1 can chopped tomatoes
• ½ ltr chicken stock
• 1 tsp cumin
• 1 tsp hot chili powder
• 1 tsp Worcestershire sauce
• Salt and pepper
• Chopped spring onions, for garnish

Directions

1. Cook rice to packet directions.
2. Place a large pot over a medium to high heat and add oil and butter.
3. Brown chicken for 3 mins or so, add chorizo, saute for 1 min.
4. Add onion, celery, peppers, Tabasco and bay leaves, saute for 5 mins.
5. Sprinkle cornflour in, mix through and cook for 1 min longer.
6. Stir in tomatoes, stock, cumin, chili, seasoning and Worcestershire, bring to boil.
7. Simmer for 15-20 mins, best left for a few hours/overnight, add in cooked rice and shrimp/prawns and stir all together just before heating and serving.
8. Serve in big bowls with chopped spring onions as garnish.