Jambalaya
Creole one-pot rice with smoked sausage, chicken and prawns, cooked in a tomato and stock base seasoned with paprika, thyme and cayenne.
Method
- 1
Heat 1 tbsp oil in a large casserole over medium-high heat and brown the sausage until crisp at the edges. Lift it out.
- 2
Season the chicken with a little salt and brown it in the same fat, turning, until golden on most sides. Lift it out.
- 3
Add the remaining oil with the onion, pepper and celery and cook, scraping the bottom, until soft and browned at the edges.
- 4
Add the garlic, paprika, thyme, oregano and cayenne and stir until fragrant.
- 5
Add the tomatoes, stock and bay leaves and bring to the boil.
- 6
Stir in the rice and return the sausage and chicken with their juices. Taste the liquid; it should be well seasoned, so add salt if needed.
- 7
When it returns to a simmer, cover tightly and cook over the lowest heat without lifting the lid or stirring.
- 8
Scatter the prawns over the rice, press them in lightly, cover again and cook until they are pink and the rice is tender.
- 9
Turn off the heat and leave the pot covered to rest.
- 10
Remove the bay leaves, fluff the rice gently with a fork and fold in the spring onions and parsley.
Notes
- Resist stirring once the lid is on. Stirring breaks the rice and makes it gummy.
- If the rice is still firm when the prawns are done, add 3 tbsp hot water, cover and cook for 5 minutes more.
- Cajun-style jambalaya leaves out the tomatoes and relies on well-browned meat for its colour.
Equipment
Large heavy casserole with a tight-fitting lid, Wooden spoon