Spice Kitchen



Jambalaya

Jambalaya

 Prep.Time: 20 mins
 Cook.Time: 40 mins
 Difficulty: Easy
 Serves: 4-6

Tools               

 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients         

 450g/1lb Chicken
 85g/3oz Sausage Chorizo
 6 Baby Squid
 110g/4oz Cooked Prawns
 2 Red Onions
 2 Cooking Onions
 3-4 Cloves Garlic
 110g/4oz Rice
 2 tbs Olive Oil
 2 Chicken Stock Cubes
 290ml/½ pint Hot Water
 2 tsp Ground Ginger
 ½ Ground Turmeric
 ½ tsp Ground Paprika
 Black Pepper


Method                                                                       

Peel and finely chop the onions.
Fry in olive oil until soft.
Peel and finely chop the garlic, add to the onions.
Finely dice the chorizo and add to the saucepan.
Cut the chicken into small cubes and add to saucepan.
Sauté until cooked.
Add the rice, stir ingredients until the rice turns opaque.
Add the ginger, turmeric and paprika and stir well to coat all the ingredients.
Dissolve the stock cubes in the hot water and add to the saucepan.
Stir well, cover, and simmer for 20-30 minutes until all the water has been absorbed.
Cut baby squid into rings and add to saucepan.
When the squid is cooked, add the prawns.
Season well with black pepper.
As soon as the prawns are hot, serve in bowls.



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