Jambalaya

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• cooking oil or olive oil
• 1/2 lb chicken, in bite sized pieces
• 1 cup chorizo sausage (or similar we have hot pepperamis over here)
• 1 red pepper, chopped and seeded
• 1 green pepper, chopped and seeded
• 1 medium onion, chopped
• 2 1/2 cups easy cook rice
• 2 cups tinned chopped tomatoes
• 1 1/2 pints chicken stock
• 1 cup mushroom, chopped
• 1/2 cup frozen peas
• 1 1/2 cups large shrimp
• 1 1/2 cups small shrimp
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 2 teaspoons paprika
• 1 teaspoon chili powder or 1 teaspoon cayenne powder
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 2 garlic cloves
• 1 onion, chopped

Recipe

• 1 the cajun spice.
• 2 dry fry pepercorns, cumin and mustard seeds to release their flavours, grind them to a fine powder, add paprika, chili, thyme and salt and grind again.
• 3 process onion and ground spices together until combined. (or buy ready made, its a lot easier).
• 4 the jambalaya.
• 5 heat enough oil to cook chicken and chorizo sausage until lightly browned, remove from pan with slotted spoon to a bowl.
• 6 replace oil then add peppers and onion and cook until softening, return chicken and sausage to pan.
• 7 stir in cajun spice mix, about 2 heaped soup spoons of ready made will be fine for a good hot mix, adjust for wimps or heros as appropriate.
• 8 stir the mix thoroughly.
• 9 stir in rice, chopped tomatoes and stock.
• 10 bring to the boil, turn heat down to simmer, cover pan.
• 11 keep an eye on the mixture to ensure the moisture doesn't all get too dry and burn, add more stock as required.
• 12 towards the end of cooking add prawns, mushrooms and (by now thawed) peas.
• 13 add or reduce moisture as required, i prefer my jambalaya just moist, not like a soup.
• 14 excellent with buttered, toasted pitta bread.