Jambalaya

I made this lovely dish and blogged it about 15 years ago and had quite forgotten all about it until Josh made it last week. Apart from telling me that the quantities were just wrong ( soo much food ) he loved it and it was time to make it again. I've noodled with the quantities a little and actually there's still enough here to feed 5/6.

Ingredients

90g Spicy Chorizo Chopped

3 Teaspoons Paprika

4 Fat Garlic Cloves crushed

2 Medium Onions Chopped

2 Large Green Peppers Chopped

2 Sticks Celery Chopped

3 Red Chillies finely chopped

3 Skinless Chicken Breasts chunked

Enough raw prawns for 4 hungry people ( about 300gms )

2 bay leaves

1 Sprig Thyme

2 Teaspoons Kashmiri Chilli Powder

450gm long grain rice

About one to one and a half litres chicken stock

2 Tablespoons Olive Oil

Salt and pepper to taste

Heat oil and fry chorizo gently until crisp - drain and set aside.

Fry all the veg in the lovely chorizo oil for about 7-8 minutes until slightly softened but not crispy.

Add the paprika and chilli and stir for about one minute until all coated.

Add the chicken and chorizo and stir for about 3 minutes so that all the chicken and veg are coated.

Add the herbs and the rice stir through and add the stock, I added most of the one and a half litres at this point, give it all a good stir and bring up to the boil.

Turn down the heat to a gentle simmer, about 5 minutes before serving, add all the prawns. when all the liquid has disappeared check that the rice is cooked, add a little more water if needed, add salt and pepper and serve. 

This is so delicious and full of flavour. I think that the only thing I would change next time ( not another 15 years hopefully ) is that I would add a good squeeze of tomato paste as the finished dish looks a little colourless. The flavour is amazing but it looks a little pale.