Jambalaya
23 ingredients
15 steps
Ingredients
- cooking oil or olive oil
- 12 lb chicken, in bite sized pieces
- 1 cup chorizo sausage (or similar we have hot Pepperamis over here)
- 1 red pepper, chopped and seeded
- 1 green pepper, chopped and seeded
- 1 medium onion, chopped
- 2 12 cups easy cook rice
- 2 cups tinned chopped tomatoes
- 1 12 pints chicken stock
- 1 cup mushroom, chopped
- 12 cup frozen peas
- 1 12 cups large shrimp
- 1 12 cups small shrimp
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seed
- 1 teaspoon white mustard seeds
- 2 teaspoons paprika
- 1 teaspoon chili powder or 1 teaspoon cayenne powder
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 2 garlic cloves
- 1 onion, chopped
Directions
-
1The Cajun spice.
-
2Dry fry pepercorns, cumin and mustard seeds to release their flavours, grind them to a fine powder, add paprika, chili, thyme and salt and grind again.
-
3Process onion and ground spices together until combined.
-
4(Or buy ready made, its a lot easier).
-
5The Jambalaya.
-
6Heat enough oil to cook chicken and chorizo sausage until lightly browned, remove from pan with slotted spoon to a bowl.
-
7Replace oil then add peppers and onion and cook until softening, return chicken and sausage to pan.
-
8Stir in Cajun spice mix, about 2 heaped soup spoons of ready made will be fine for a good hot mix, adjust for wimps or heros as appropriate.
-
9Stir the mix thoroughly.
-
10Stir in rice, chopped tomatoes and stock.
-
11Bring to the boil, turn heat down to simmer, cover pan.
-
12Keep an eye on the mixture to ensure the moisture doesn't all get too dry and burn, add more stock as required.
-
13Towards the end of cooking add prawns, mushrooms and (by now thawed) peas.
-
14Add or reduce moisture as required, I prefer my Jambalaya just moist, not like a soup.
-
15Excellent with buttered, toasted pitta bread.
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