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Home Orange Stuffing With Cornstarch

Jambalaya Recipe

Ingredients

How to make it

  • Heat the oil in large frying pan, or better, a paella pan. Fry the thickly chopped chorizo and pork sausages until golden then set aside.
  • Fry the garlic, onions, thickly sliced pepper & celery, in the pan for 2 minutes
  • Add the chilli powder and paprika to taste (preferably hot) and cook for 1 minute.
  • Add back the sausages then add the rice, thyme, bay leaves, passata, chicken stock, salt & pepper. Bring to the boil, then cover and simmer gently for 20 minutes. Use foil to cover if you don't have a big enough lid. Stir 2 or 3 times during the simmer.
  • Ensure the rice is cooked through, add a little more stock if needed.
  • Uncover, sprinkle over the prawns and chopped parsley, & recover for 5 minutes.
  • Serve with spring onions and extra parsley, and some good crusty bread.
  • Optional - add chicken as well as the sausages.

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The Cook

cherriepie Melbourne, AU

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