Jambalaya

  • 2 tbsp olive oil
  • 1 onion diced
  • 3 garlic cloves crushed
  • 2 celery sticks diced
  • 1 green capsicum diced
  • 2 cups long grain rice
  • 1 1/2 tsp la dalia picante hot paprika
  • 2 tsp fresh oregano
  • 2 tsp fresh thyme
  • 1 tbsp tabasco smoked chipotle sauce
  • 400 g tin crushed tomatoes (x2)
  • 4 tbsp Simon Gault Home Cuisine Chicken Stock
  • 1 litre water
  • 200g Turks free-range chicken thighs, sliced and 200g chorizo, diced
  • 200g prawn cutlets
  • salt

Jambalaya

In a large, deep frying pan or large pot heat the olive oil and fry the onion, garlic, celery and capsicum for 5 minutes until softened. Stir through the long grain rice, paprika, oregano, thyme and smoked chipotle Tabasco sauce. Add tinned tomatoes and stir through. Combine the Simon Gault Home Cuisine chicken stock with water and slowly pour into the rice mixture, stirring to combine as you go. Reduce heat to a gentle simmer and cook for around 10-15 minutes stirring frequently to stop rice sticking. Add in chicken, chorizo and cook for a further 10 minutes until chicken is cooked and rice is tender. Lastly add the prawns and stir through for a further 3 minutes or until the prawns are cooked through. Season to taste. Serve with crusty bread or corn bread.   SIMON SAYS: As the Jambalaya sits the liquid will be absorbed so add a little more Simon Gault Home Cuisine chicken stock if required.