One of the few things I can cook pretty well, one of my favourites is a very simple version of Jambalaya. Jambalaya is a dish from Louisiana of a Spanish and French influence.
Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods created what is known as Jambalaya. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron coloured paella found in Spanish cuisine. So this is how I make my simple version….
Ingredients (serves 4)
- 2 chicken breasts, cut in pieces
- 225g flavoursome sausages (chorizo is available)
- 225g rice
- 1 onion chopped
- 2 cloves of garlic
- 1 green pepper/capsicum chopped
- 2 sticks of celery chopped
- 1 teaspoon cayenne pepper
- 600ml (1 pint) vegetable or chicken stock
- Salt & Pepper
Photos are from a serves 6 portion as I was cooking for guests.
Heat Oil in large pan, fry onions and garlic for about 5 mins
Add the sausage and chicken and fry for another 5 mins
Then add the pepper/capsicum and celery
Continue frying for another couple of minutes , then season and add the cayenne pepper, spicy!
Pour the stock over the top and bring to the boil
When the stock is boiling, add the rice and cook for roughly 20 mins or until the rice is soft. Be careful not to overcook the rice.