Now the weather is getting a bit warmer I am wondering what to have for lunch.
If you follow the blog regularly then you will know that I am a little obsessed with soup, and bringing a hot flask of soup with me to work to have at lunchtime. However, I feel that it will soon be time to put the flask back in the cupboard and I am now wondering what to have for my packed lunch.
Please email me your ideas or recipes at info@chichestercookshop.co.uk and I can share them with everyone on the blog and look forward to some yummy lunches.
It has been a while since my last post and I am sorry for neglecting my blogging duties. To make up for it I am posting a lovely comforting Jambalaya recipe as an antidote for the cupcake binge.
In my absence from the blog I have eaten some yummy food, cooked with some new equipment and had some exciting adventures, so hopefully I will have lots to share with you.
Recently I went to a restaurant and ordered a Jambalaya. It might seem an odd choice to order, but I love jambalaya. However, as much as I love it I somehow have a mental block against cooking it. For some reason it always seems to take a long time or seems a bit faffy, which is why I eat it when I don’t have to cook it.
But wait. This morning I undertook a quest to find an easy and quick Jambalaya recipe (as I am in the need for comfort food but don’t have much time when I get home) and succeeded in finding this one on the BBC Good Food website. I am not too sure how authentic it is, but it sounds yummy and above all, it doesn’t take hours.
Chicken and Shrimp Smokey Jambalaya – BBC GoodFood
Ingredients
1 red chilli 1 tbls of olive oil 2 cloves of garlic 2 bay leaves Sprig of chopped parsley 1 tsp of cayenne pepper 1tsp of paprika 1 red pepper 1 large onion 2/4 sticks of celery 2 chicken breasts 1 can of chopped tomatoes 3 tbsp of tomato puree 3oz of Chorizo or smoked sausage cut into thin slices 1 cup of Long grain rice 12 shrimp or prawns 1/2 to 1 pint of chicken stock
Method Dice chilli and prepare the veg and the chicken, slice the sausage into tin slices
Heat oil up in a large none stick pot & add chilli & cook for 1 min
Add the chicken & stir fir in pot for 2 mins
Add the stock & tin of tomatoes and puree and bring to the boil
Add smoked sausage bay leaf, parsley, garlic, cayenne pepper, and paprika (adjust this 2 your liking) then add the veg & cook for 5 mins
When its boiling add the long grained rice and cook until most of the liquid has reduced & the rice is cooked then add the shrimp cook for 3 mins and serve
Tip: Adjust the liquid with stock or water until the rice is cooked and reduced.
Enjoy!
Sarah
P.S. I think this Nigella Flameware pot is ideal for jambalaya. The shape just exudes comfort and I love the idea of cooking in a ceramic casserole.
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