Jambalaya
Serves 4-6
Adapted, barely, from Felicity Cloake, Guardian.
Ingredients
3.5 teaspoons cajun spice mix
1 bay leaf
1/2 teaspoon salt
2 smoked sausages
4bone-in chicken thighs
1 onion (150g)
1 green pepper (300g)
1 celery stick (70g)
3 cloves garlic (10-15g)
4 spring onions (70g)
800 ml Chicken or pork stock
Few drops Tabasco sauce
300g long grain rice
300g fish (I used coley fillets)
Tools
Sharp knife
Chopping board
Large saucepan pan
Lid for the pan
Wooden spoon
Slotted spoon/flipper
Plates
Optional tools
Measuring spoons
Time
20 minutes prep
1.5-2 hour cook
Level
Medium
Prep
If using frozen fish, remove from freezer
Slice the sausages into 2cm-ish slices
Finely dice the onion, celery and green pepper
Crush/finely chop the garlic
Method
Pour the oil into the pan and add the sausage until it sizzles – quite hot, not max
Brown both cut sides and remove
Repeat with the chicken
Turn the heat to medium and allow to cool for a minute
Add onion, green pepper, celery and garlic to the pan and cook until tender (about
10 minutes); some people like to place a lid on the pan (I find it helps)
When tender, add the garlic and and stir around for a minute
Add the spice mix and stir well to make sure that the veg is well coated in spice mix
Return the chicken to the pot, pour in the stock and the Tabasco
Simmer for 15 minutes or until the chicken is tender then add the rice
Simmer for another 10 minutes
Next, stir the rice once, place the lid on and leave for 15 minutes
After the 15 minutes are up, remove the chicken and set aside
Turn the heat to low
Add sausage and fish to the rice mixture
Stir the rice around the meat and fish once, replace the lid and leave to steam
As soon as you can, shred the meat off the bones
Stir the chicken through the rice mixture
Storage/further meals
Store in a lidded container, in the fridge, for up to 4 days
Reheat CAREFULLY until piping hot
You can freeze, in a lidded container, for a month or so
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com