Jambalaya
Traditional Creole dish with my own twist.
Difficulty and servings
Serves 6
Preparation and cooking times
- Fry the chorizo in a little oil until browned on both sides. remove from the pan, keeping the chorizo flavoured oil in the pan. Fry the onions for 5 mins or so until translucent in the oil. Add the garlic and cook for a further minute or so. Add the rice and coat in the oil. Add the chorizo back to the pan. Season and add the hot chicken stock a little at a time, stirring occasionally until the rice is al dente. Add the seafood & peas to the pan and cover, checking that the rice isnt too stodgy. You may need to add a little more stock, to prevent it from sticking. The seafood will only take a few minutes to cook. Once cooked, serve immediately.
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Ingredients
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Difficulty and servings
Serves 6
Preparation and cooking times
Ingredients
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