Recipe of the Month

Fiery Creole Jambalaya

Ingredients

3 tablespoons cooking oil 2 tablespoons of Cajun seasoning or sauce (available in most large supermarkets) 300g hot or mild chorizo sausage, thinly sliced 500g boneless chicken breasts cut into 1 inch pieces 1 onion diced 1/2 teaspoon chilli flakes or 1/4 teaspoon Cayenne Pepper 1/2 teaspoon hot pepper sauce 1 teaspoon salt 3/4 teaspoon ground black pepper 1 small green pepper, diced (capsicum) 1 small red pepper, diced (capsicum) 4 cloves garlic, minced 400g can of chopped tomatoes 300g of uncooked long grain white rice Half a litre of chicken stock 500g raw prawns with no tails Chopped parsley to garnish Add the tomatoes, the remaining cajun seasoning/sauce, salt, pepper, red pepper flakes (or cayenne powder) and hot pepper sauce.

Then add the chicken and chorizo. Cook for a further 4 or 5 minutes whilst stirring occasionally. Now add the rice and chicken stock and bring to a boil. Once boiled, reduce to a simmer, cover and cook for 20 to 25 minutes or until all the liquid is absorbed and the rice is cooked thoroughly.

Finally place the raw prawns on top of the Jambalaya mixture, stir in gently and re-cover with the lid. Return to a simmer for 5 minutes or more, until the prawns have turned pink.

Season with a little extra salt and pepper if desired. If you prefer a little more heat add some additional extra hot chilli sauce or cayenne pepper. Serve and sprinkle with a pinch of parsley.

Serves 6 - Preparation time 40mins

Method

Season the chorizo and chicken with half of the Cajun seasoning. Put 1 tablespoon of oil in a pan, add chorizo and brown. Remove the chorizo from the oil with a slotted spoon and set aside. Add another tablespoon of oil and brown the chicken, and set it aside.

With the remaining oil sauté the onion, capsicums and celery until soft and transparent. Add the garlic and cook until fragrant, approximately 30 seconds.