You know how you cook something all the time, then for some strange reason just seem to get out of the habit? That is me and Jambalaya. It used to be on high rotation in the BC house and I don’t know why I ever stopped that! I love Cajun Creole food, and firmly believe I lived in New Orleans in a former life; but you don’t have to believe in reincarnation to enjoy it. It is super tasty, healthy, easy to make and very flexible. It ticks all the boxes for a quick family dinner!
- 1 or 2 cups of cooked, chopped chicken (leftover from a roast is perfect)
- 500g of raw prawns, peeled
- 1 chorizo sausage, finely sliced
- 2 cups of long grain rice
- 6 cups of chicken stock (from powder is fine)
- 1 tin of chopped tomatoes
- 1 green capsicum, diced
- 1 red capsicum, diced,
- 3 sticks of celery, diced
- 3 spring onions, chopped
- 1 large onion, diced
- 1 tablespoon of minced garlic
- Minced chili to taste (optional)
- Cajun spice mix (buy it or make your own with equal amounts of dried thyme, cayenne pepper, white pepper, black pepper, & paprika)
- olive oil
- Saute the onions, celery and chorizo in olive oil until the onions are transparent and the chorizo is starting to turn everything a little pink.
- Stir in the rice and continue stirring for a few minutes until the grains are coated with oil.
- Pour in the stock and chopped tomatoes, stir in the spice mix and garlic (and chili if you are using), put the lid on and simmer for approx 10 minutes. Stir occasionally if it starts to stick.
- Stir in the chopped capsicums, spring onions and prawns, put the lid back on and simmer for another 5 minutes.
- Stir in the chicken, and keep stirring until everything is heated through and the prawns are cooked. Make sure you have a taste to check that the rice is cooked.
- Spoon into bowls and eat!
I love that this is a one pot meal and gets dinner on the table in about 30 minutes. If you want to swap out the chicken and prawns for something else, that is perfectly fine, I think the most important thing is to have a relaxed attitude about it. Feel free to serve this with a salad, although it’s pretty much a meal by itself. A good sprinkle of chopped parsley or a squeeze of lemon wouldn’t be out of place! If you haven’t included chili in the dish make sure you put a bottle of Sriracha or Tabasco on the table.