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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.

You Will Need:

Pre-prep Stock-Brine day before
  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on drumsticks
  • ½ cup (125 ml) water
  • 1 T (15 ml) Ina Paarman’s Chicken Stock Powder
Gremolata
  • 2 T (30 ml) chopped parsley
  • 2 garlic cloves, finely chopped
  • zest of 1 lemon
Prep on the day

Prawns

  • 400 g frozen peeled prawns, defrosted
  • Ina Paarman’s Cajun Spice
  • 3 T (45 ml) fresh lemon juice

Vegetables

  • 1 medium onion, peeled, and quartered lengthwise
  • 1 medium celery rib, cut crosswise into quarters
  • 1 medium red bell pepper, stem removed, seeded and quartered lengthwise
  • 5 garlic cloves, peeled
  • 2 t (10 ml) Ina Paarman’s Vegetable Spice
  • Ina Paarman’s Cajun Spice
  • olive oil
  • ½ cup (125 ml) flour
  • 200 g chorizo sausage, sliced
  • 1¾ cups (430 ml) long grain rice
  • 400 g tin chopped tomatoes
  • 1½ cups (375 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Fish Stock (undiluted)

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:

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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