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. Perfect for your Eurovision night gathering! (Yes, Eurofan here… not embarrassed to say it!)
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.
Ingredients
- 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
Instructions
- 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.
