A Cajun-spiced dish from Louisiana, similar to the Spanish paella but a little hotter due to the combination of spices. This Creole style jambalaya (with tomatoes) contains the 'holy trinity' of onion, pepper and celery along with chicken, smoked sausage and fish, to create a delicious one-pot rice dish.
90g chorizo, peeled and diced
2 chicken breasts, chopped
1 onion, diced
1 green, yellow or red pepper, sliced
2 celery stalks, sliced
2 cloves garlic, crushed
1-2 tablespoons Cajun seasoning (depending on taste)
1 x 400g can chopped tomatoes
370ml chicken stock
150g prawns (optional)
Salt and pepper
Add the chorizo to a large pan and cook for ten minutes on a low heat until the oils have been released from the meat.
Add the chicken and cook for 6-8 minutes on a medium heat until golden.
Add in the onion, pepper and celery and cook for 3-4 minutes until softened. minutes.
Add the garlic and Cajun seasoning and stir for 2-3 minutes.
Add the rice, tomatoes and 350ml of chicken stock to the pan. Stir well to combine.
Cover and simmer for 12-15 minutes, adding more stock if needed during cooking.
Add in the prawns and cook for 5-7 minutes until they are opaque and no more grey can be seen.
Add seasoning to taste and serve immediately.