Jambalaya

Name: Jambalaya
Yield: 6 servings
Cuisine: British
Ingredients: 750 g chicken, diced; Chorizo, sliced; 30 prawns; 360 g paella rice; 2 onions, finely chopped; 2 cloves garlic, crushed; 1 pepper, chopped; Tin chopped tomatoes; 1 tbsp Thyme; 1 tbsp flat leaf parsley, chopped; Slice butter for frying; 900 ml chicken stock; 30 g plain flour; 1 tsp Tabasco sauce

Chris Jacobs @moustache

Manchester

I went on holiday to Calasparra, the Mecca of paella rice, in May and picked up a bag of their finest bomba rice. Finally got to make a giant Jambalaya for the family at Christmas!

Chris Jacobs @moustache

Manchester

I went on holiday to Calasparra, the Mecca of paella rice, in May and picked up a bag of their finest bomba rice. Finally got to make a giant Jambalaya for the family at Christmas!

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Ingredients

6 servings

750 gchicken, diced
Chorizo, sliced
30prawns
360 gpaella rice
2onions, finely chopped
2 clovesgarlic, crushed
1pepper, chopped
Tinchopped tomatoes
1 tbspThyme
1 tbspflat leaf parsley, chopped
Slicebutter for frying
900 mlchicken stock
30 gplain flour
1 tspTabasco sauce

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Steps

1

Prepare all your ingredients before starting, it will help a lot!
2

Heat up butter in a deep pan and fry the chicken until it’s slightly browned. Put aside when done.
3

Repeat with chorizo. Put aside when done.
4

Next add flour to the fat in the pan and mix well on low heat. Add cold water if needed.
5

Add meat, onions, pepper, garlic, chopped tomatoes and thyme to the mixture. Fry for 10 minutes.
6

Add rice and fry for 1 minute. Then add stock. Leave simmering on medium heat for 20-30 minutes until most of the liquid is gone.
7

Add prawns and Tabasco sauce. Heat for 5 minutes.
8

Take off the heat and cover for 10 minutes. Serve with sprinkle of parsley on top.