This was my first ever Jambalaya. I’d never even eaten one, never mind made it myself. If I’m being honest, I’m not sure I even knew what it was. Hunky Husband says it means “jumbled up”, which is accurate.
I’ve kind of looked at a few recipes and then made it up as I’ve gone along. It’s quite close to BBC good foods recipe, but with a lot more stock, I just found the rice was sticking to the pan, and not cooking with less.
I really enjoyed it, and am looking forward to trying other combinations if anyone’s got any tips.
- 2 Large chicken breasts
- 200g Chorizo
- 1 Onion
- 1 Red pepper
- 2 Garlic cloves
- 1 tbsp. Cajun seasoning
- 250g White rice
- 400g chopped tomatoes
- 500ml Chicken stock
- Cooking oil
Chop the pepper, onion and garlic finely. Slice the Chorizo. Set to one side.
Roughly Chop the chicken, and fry for a few minutes in a little oil. Just until the outside is cooked. Then put on a plate to one side.
Add the chicken, chorizo, seasoning, rice, tomatoes and stock, and stir together well.
Bring to a simmer, cover, and leave to cook for around 30 minutes. Check around every 5 minutes, and give it a good stir. If it seems to be drying out too quickly, or the rice is sticking, add a little more water, and give it a good stir before re-covering.
- • 2 Large chicken breasts
- • 200g Chorizo
- • 1 Onion
- • 1 Red pepper
- • 2 Garlic cloves
- • 1 tbsp. Cajun seasoning
- • 250g White rice
- • 400g chopped tomatoes
- • 500ml Chicken stock
- • Cooking oil
- Finely chop all the vegetables, slice the Chorizo, set to one side
- Chop the chicken
- Fry in a little oil until the outsides have browned
- Set the chicken to one side on a plate
- Fry the vegetables until softened
- Add chicken, chorizo, rice, stock, tomatoes and seasoning
- Cover and cook over a gentle heat for 30 minutes