Jambalaya
Name derives from “Jumbled” according to Wikipedia and it’s not far from the truth. This amazing Louisiana dish, is full of flavour and feeds a crowd.
ΥΛΙΚΑ
- 800 grams unpeeled Tiger prawns (21/25)
- 3 Tbsp olive oil
- 2 medium onions chopped
- 1 Tbsp garlic chopped
- 100 grams chorizo sausage sliced
- 1 stick celery sliced
- 500 grams skinless and boneless chicken thighs cut in strips
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper or hot paprika
- 30 grams unsalted butter
- 1 green pepper sliced
- 1 red bell pepper sliced
- 300 grams parboiled rice
- 400 grams grated tomatoes (from a can)
- 200 grams okra optional, sliced
- 750 -1000 ml chicken broth
- Fresh parsley to garnish.
- Salt and black pepper
ΜΕΘΟΔΟΣ ΕΚΤΕΛΕΣΗΣ
- Peel prawns but keep heads. Leave 6 prawns whole. In a large skillet or paella pan, cook whole prawns and heads with the olive oil over medium-high heat, until just cooked. Remove whole prawns and add peeled prawns. Season with salt and pepper. Remove all from pan in a bowl, discard heads (feed the cats).
- In the same skillet cook onions and garlic until softened. Add sausage and cook for a minute or so. Add celery and cook a bit longer. Add chicken. all the spices and butter. Cook for another minute then add the peppers and rice.
- Give everything a stir and add the grated tomatoes and 500 ml broth. Add cooked, peeled prawns and simmer for 30-35 minutes, adding more broth if needed, stirring once or twice. 5 minutes before removing from the stove, add the whole prawns. Leave to simmer a bit longer, until rice is cooked (not mushy!). Serve garnished with parsley and lemon wedges.