Babs's Louisiana Jambalaya
Serves 4
This dish is a good way to use up any sad looking vegetables, just chop and add at the same time as the other vegetables. Peas go quite well with this dish
The chorizo can be either a ready sliced pack from the supermarket or a whole sausage type from a deli - you will need to slice it thinly
Ingredients
4 Chicken pieces (thighs or drumsticks are best), marinated
100g chorizo, sliced
2 sticks of celery, cut into slices
220g easy cook long grain rice
3 tbsp oil
1 carrot, cut into slices
1 medium onion, sliced
3 garlic cloves, finely sliced or crushed
1 pepper, cut into strips
1 chilli, finely sliced (optional)
Bunch of spring onions
1 tbsp tomato purée
1 tbsp paprika
Salt to taste
750ml stock made from 2 chicken stock cubes & boiling water
Dash of Tabasco sauce
Method
- Heat the oil in a large frying pan
- Brown the chicken all over
- Remove the chicken from the pan, keep warm on the side
- Add the chorizo and fry for about 1 min, then remove and put with the chicken
- Add all of the prepared vegetables to the pan, but only half of the spring onions
- Fry the vegetables for about 4 minutes, then put the chicken and chorizo back in the pan
- Add the stock and bring to the boil
- Turn down to simmer and cook with a lid on for 15 minutes
- Add paprika, tomato purée and Tabasco sauce. Stir well
- Add the rice and salt if needed, bring to the boil
- Turn down to simmer, replace the lid and cook for a further 10 minutes
- Check to see if the rice is cooked; add the rest of the spring onions at this stage
- If it appears to be dry without the rice being cooked, add a little more BOILING water
- Replace the lid and cook for a further 5 minutes
