This has become a family favourite. There is nothing better than a big bowl of a one pot Jambalaya on a crisp night and thanks to my American Step-Dad who loves his Jazz and the food that works alongside it, we have adopted a US dish into our home repertoire of yummy ‘family meals’. Feel free to adapt to what you have in the cupboard, fridge or freezer. This meal lends itself to creative adaptations.
- chicken thighs – cut into large bite sized chunks
- sea salt
- black pepper – ground
- cayenne pepper – ground
- olive oil
- 250g chorizo – or other spicy sausage, chopped into chunks
- 1 onion – peeled and chopped
- 2 capsicum – deseeded and chopped
- 3 sticks celery – chopped
- 3 bay leaves
- 4 sprigs marjoram
- 4 cloves garlic – sliced
- 1 fresh red chilli – finely chopped
- 400g tin tomatoes
- 1 litre chicken stock
- 500g long grain rice
- 12 prawns – (can use frozen)
- 1 cup fresh herbs – chopped
- Season the chicken thighs with salt, pepper and cayenne.
- Pour 4 tbs olive oil into a large wok.
- Brown the chicken thigh pieces and sausage until the chicken is browned all over.
- Add onion, capsicum, celery, marjoram, bay leaves and fry over a medium flame for around 10 minutes – keep stirring from time to time. Season with salt and pepper.
- Add the garlic and chilli, tomatoes and stock and stir to amalgamate.
- Bring to the boil, lower the heat to a simmer and cover to cook for 20-25 minutes.
- Add the rice, stir it all to mix and return the lid to the pan.
- Cook for 15-20 minutes. You can stir as you go, returning the lid between stirs. The rice needs to be firm to bite but cooked.
- Add the prawns and stir to cook until they turn pink.
- Chop up a large handful of parsley, thyme or marjoram and add to the top of the Jambalaya.
- Serve straight from the wok.