Jumpin' Jambalaya

Given it's name here "Jumpin' Jambalaya" for its spicey, flavourful kick, this recipe is an easy one-pot with impressive flavour. The word Jambalaya comes from the Provençal word 'jambalaia', meaning a 'mish mash', but don't let that put you off! It is simple, punchy, Louisiana soul food, with Spanish and French influences. 

Ingredients 

(Serves 6)

4 skinless boneless chicken thighs, diced

100g chorizo sausage, thinly sliced

150g (approx 30) raw king prawns 

600g easy cook long grain rice

1 green chilli, seeds removed, sliced 

1 onion, roughly chopped

1 green pepper, roughly chopped

3 roasted sweet red peppers (from a jar), roughly chopped

4 cloves garlic, crushed

1 can chopped tomatoes

1.5 litres chicken stock 

2 3 tbsp Cajun seasoning 

1 tbsp olive oil

Method

1. Fry off the chicken thighs in the olive oil until lightly browned all over, remove from the pan and set aside.

2. In the same pan, fry the chorizo and onion on a medium heat for 5-10 minutes, until the onions are soft and the chorizo has released some of it's oils, 

3. Add the garlic, chilli and green peppers, and fry for another 5-10 minutes.

4. Return the chicken to the pan and the Cajun seasoning and stir through, frying for a couple of minutes until really fragrant.

5. Add the rice to the pan and cover with  1l stock and the tomatoes, stir to combine. Bring to the boil then cover and allow to simmer for 20-25 minutes, adding the other 500ml stock as required, until the rice is cooked through. 

6. Add the raw prawns, and chopped sweet red peppers, re- cover and cook for a further 5 minutes until the prawns are pink and cooked through. 

7. Serve it up and dig in.