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Member recipe

Jambalaya

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Servings

Serves 6

Traditional Creole dish with my own twist.

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Ingredients

  • 4 handfuls basmati rice
  • hot chicken stock
  • 150g prawns, shelled
  • 3 baby shrimp, tentacles removed, and body sliced
  • 1 chorizo sausage, skinned & sliced
  • 1 cup frozen peas, thawed
  • Pinch safron, soaked in water
  • 1 large onion, sliced
  • 1 heaped tsp garlic paste
  • seasoning
  • a little oil

Method

    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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