Jambalaya
From cherriepie 17 years agoIngredients
- 2 tbp oil shopping list
- 2 chorizo sausages shopping list
- 2 thick English pork sausages shopping list
- 225g cooked prawns shopping list
- 4 garlic cloves shopping list
- 1 onion shopping list
- 1 red pepper shopping list
- 2 celery sticks shopping list
- chilli powder shopping list
- paprika shopping list
- 225g basmati rice shopping list
- 300 ml chicken stock shopping list
- 400 ml passata (or finely diced tomatoes) shopping list
- 4 spring onions shopping list
- thyme shopping list
- bay leaves shopping list
- parsley shopping list
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.
People Who Like This Dish 3
- mjcmcook Beach City, CA
- jopop Bristol, GB
- enricus Barcelona, ES
- acmichael Boaz, AL
- coffeebean Bern, CH
- cherriepie Melbourne, AU
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