Quick & Easy Jambalaya Recipe
Cook Time
Jambalaya is thought to have originated in Louisiana, USA. Taking influence from Spanish Paella, and French Jambalaia, it is a mix up of traditional cooking with a southern twist.
Typically involving meat such as chicken or beef, along with chorizo and shrimp, if desired, Jambalaya covers all of the food groups in one large pot. It is also perfect for picky eaters as you can change the ingredients you use while retaining the original flavours. For example, if I am making this and someone doesn't like shrimp, I can cook them separately, and mix through later, after their's has been served, or just leave them out altogether.
Even if you are a novice in the kitchen, this recipe is one you will master easily, and will easily impress your friends and family.
**Please ensure to practice safe food handling and wash your hands regularly, particularly after handling any raw meat or seafood**
Ingredients
- 3 Chicken Breasts
- 150g Chorizo
- 200g Shrimp
- 300g Basmati Rice
- 1 Large Onion
- 4 Cloves Garlic
- 400g Chopped Tomatoes
- 750ml Chicken Stock
- Handful Frozen peppers
Method
- Before making this dish, I marinade my chicken in some olive oil, jalepino chillis (milder version, in a jar) and some crushed garlic for a few hours. This step is optional, but gives a nice heat to the dish.
- Brown the chicken in a splash of oil (or marinade) until white on all sides.
- Add chorizo and heat until the oil begins escaping from it- you will see a nice red colour coming from the slices.
- Add the onion and peppers. Cook everything together for approx. 5 minutes, stirring often.
- Add the shrimp (optional) and uncooked rice and stir through. Then, add the tomatoes, chicken stock and the bay leaf. Stir together, then heat until simmering.
- Cover the pot, then simmer for approx. 20 minutes on a low/ medium heat, stirring on occasion, until the rice is cooked. A taste test is always recommended at this point to ensure rice cooked through.
- Serve, sprinkled with a little fresh parsley if desired. Season to taste.
© 2015 Lynsey Hart
