Jambalaya
Adapted, barely, from Felicity Cloake, Guardian.
Equipment
- Tools
- Sharp knife
- Chopping board
- Large saucepan pan
- Lid for the pan
- Wooden spoon
- Slotted spoon/flipper
- Plates
- Optional tools
- Measuring spoons
Ingredients
- 3.5 teaspoons cajun spice mix
- 1 bay leaf
- 1/2 teaspoon salt
- 2 smoked sausages
- 4 bone-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
- 300 g long grain rice
- 300 g fish I used coley fillets
Instructions
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