Jambalaya

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.