Jambalaya - Based on a Rick Stein Recipe, Recipe Jambalaya

Jambalaya - Based on a Rick Stein Recipe

Posted the 09/05/2009 09:44:00 By A Glug of Oil.... (Visit website)

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I've based this on a recipe by Rick Stein that I've altered slightly, as you do. Now, we must have become immune to chillies as when I make it again I will add another chili and I'd already added two teaspoons of chili powder, not one as listed. Best you go for one teaspoon and then decide for yourself. I used Chorizo as I couldn't get the Cabanos smoked sausage that Rick Stein used.

You will need to serve 2:
2 tablespoons of vegetable oil

90g Chorizo sausage - sliced

2 teaspoons of paprika

4 garlic cloves - chopped

1 medium onion - chopped

1 green bell pepper - seeded and chopped

2 celery sticks - sliced

2 red chillies - seeded and finely chopped

2 skinless chicken breast fillets - cut into 1 inch pieces

12 (or however many you fancy) raw king prawns

2 dried bay leaves, crushed

1 sprig of thyme - chopped

1/2 teaspoon of dried oregano

1 teaspoon of chili powder (I used 2)

300g long grain rice (Uncle Bens is best says I)

700ml hot chicken stock (make up 900ml from 2 Knorr Chicken stock cubes but you will only want 700ml)

3/4 of a teaspoon of salt - or to your taste

2 spring onions - sliced

How to do it:
Heat the oil in a large skillet and gently fry the Chorizo until it starts to crisp up. When it's done remove and set aside. The reason for removing it until nearer the end of cooking is because I find that it looses it's lovely colour when the stock is added.

Now add the paprika and stir to colour the oil along with the garlic. Stir for a few seconds and then add the onion, peppers, celery and the red chillies. Cook over a medium heat until the vegetables begin to colour nicely.

You can now add the chicken, bay leaves, thyme, chili powder and the oregano. Cook for about 5 minutes or so. Now throw in the rice and stir for a couple of minutes. Pour in the chicken stock and add the salt.

Bring to the boil and simmer gently for about 15 minutes or until all the liquid has been absorbed by the rice.

Now put the Chorizo you set aside earlier and cook for a minutes or two before adding the prawns and spring onions. When the prawns turn pink they can be declared done.

Check for seasoning and if you want, you can add a little more chili powder if you want it hotter!