Jambalaya
Looking for a more economical but still delicious alternative to paella? This is the New Orleans answer to that popular and filling crowd pleaser. The hero that gives this dish its authentic flavour is our Cajun Spice. I developed this seasoning after a visit to New Orleans.
- Serves: 6
- Recipe Category: Fish seafood, Poultry chicken
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Products in this recipe:
Chicken Stock Powder, Cajun Spice, Vegetable Spice, Liquid Fish Stock
You Will Need:
Ina’s Tip
Do Not skip the brining of the chicken beforehand as it makes all the difference to both the taste and tenderness. · For a more economical option use smoked German frankfurters in place of chorizo. · If you feel flush, replace the chopped tomatoes and water with 1 x 600 g pack of our Farmstyle Tomato Soup.
Method:
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Pre-prep day before Slash each piece of chicken twice through the skin right to the bone. Place chicken pieces into a large ziplock bag. Mix together the water and Chicken Stock Powder and pour into the bag. Zip closed and lay on a flat plate. Turn bag over every now and then. Allow to stand for a few hours or best overnight in the fridge.
On the day Season prawns well with 1 T (15 ml) Cajun Spice and lemon juice. Leave to stand. Chop the vegetables in a processor to a medium fine texture. Season with Vegetable Spice. Snip a tiny corner of the ziplock bag with chicken and drain off the brine. Remove the chicken to a plate and season generously with Cajun Spice and drizzle with olive oil. Heat 3 T (45 ml) olive oil in a large frying pan (with a lid). Dip each piece of chicken into the flour and brown straight away. Remove from pan and keep on one side Flash fry the chorizo, remove from pan. Keep on one side. Add the rice and stir-fry briefly in the remaining oil. Add the vegetables to the rice and stir-fry. Stir through the chopped tomatoes, water and undiluted Fish Stock. Return the chicken and chorizo to the frying pan. Cover with baking paper and lid and simmer for 35 minutes. Add the prawns and their juice. Finish off covered with a lid for a final 7 - 8 minutes over gentle heat.
To Serve Top with gremolata and serve out of the pan or decant into a heated serving dish. Serve with a salad, artisan bread and a good red wine.
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Jambalaya
Looking for a more economical but still delicious alternative to paella? This is the New Orleans answer to that popular and filling crowd pleaser. The hero that gives this dish its authentic flavour is our Cajun Spice. I developed this seasoning after a visit to New Orleans.
- Serves: 6
- Recipe Category: Fish seafood, poultry chicken
-
Products in this recipe:
Chicken Stock Powder, Cajun Spice, Vegetable Spice, Liquid Fish Stock
You Will Need:
Method:
|
Pre-prep day before Slash each piece of chicken twice through the skin right to the bone. Place chicken pieces into a large ziplock bag. Mix together the water and Chicken Stock Powder and pour into the bag. Zip closed and lay on a flat plate. Turn bag over every now and then. Allow to stand for a few hours or best overnight in the fridge.
On the day Season prawns well with 1 T (15 ml) Cajun Spice and lemon juice. Leave to stand. Chop the vegetables in a processor to a medium fine texture. Season with Vegetable Spice. Snip a tiny corner of the ziplock bag with chicken and drain off the brine. Remove the chicken to a plate and season generously with Cajun Spice and drizzle with olive oil. Heat 3 T (45 ml) olive oil in a large frying pan (with a lid). Dip each piece of chicken into the flour and brown straight away. Remove from pan and keep on one side Flash fry the chorizo, remove from pan. Keep on one side. Add the rice and stir-fry briefly in the remaining oil. Add the vegetables to the rice and stir-fry. Stir through the chopped tomatoes, water and undiluted Fish Stock. Return the chicken and chorizo to the frying pan. Cover with baking paper and lid and simmer for 35 minutes. Add the prawns and their juice. Finish off covered with a lid for a final 7 - 8 minutes over gentle heat.
To Serve Top with gremolata and serve out of the pan or decant into a heated serving dish. Serve with a salad, artisan bread and a good red wine.
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