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Jambalaya - a Louisiana Creole dish that's like a risotto only spicy.

Jambalaya

Don't let the long list of ingredients scare you off - most of those are spice related which gives the complex smokey flavour that is Jambalaya. Despite all the ingredients, making this meal is simpler than making a risotto.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 serves

Ingredients
 

  • 1 tablespoon olive oil
  • 2 chorizo, cut lengthwise, then cut into half moons 1cm thick (about 200g)
  • 400 g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 2 celery sticks, finely chopped
  • 1 brown onion, finely chopped
  • 1 red capsicum, finely chopped
  • 2 garlic cloves, crushed
  • 3 teaspoons paprika
  • 1/4-1/2 teaspoon cayenne pepper
  • 1 teaspoon cajun spice
  • 4 cups chicken stock
  • 410 g can Ardmona Duo Finely Chopped Tomatoes
  • 2 cups basmati rice
  • 2 bay leaves, dried
  • 1/4 cup chopped fresh curly parsley
  • 2 spring onions, thinly sliced, shallots
  • crusty bread, to serve

Instructions
 

  • Heat the oil in a large, deep frying pan over medium-high heat. Stir in the chorizo and chicken for 5 minutes or until browned.
  • Stir in the celery, onion and capsicum for 10 minutes or until onion is soft.
    Jambalaya - a one pot wonder. So simple to make yet so tasty.
  • Stir in the garlic, paprika and cayenne pepper for 1 minute or until aromatic. Season.
  • Stir in the stock, tomato, rice and bay leaves. Bring to the boil over high heat. Reduce heat to low. Simmer, stirring often, for 20-25 minutes until the rice is tender and liquid is absorbed.
  • Remove from heat. Sprinkle with the parsley and spring onion before serving.

Notes

  • Serve with crusty bread and a leafy green salad.