Jumpin' Jambalaya

Rubs -

Jumpin' Jambalaya

Prep Time: 0.2 Hours
Total Time: 1 Hours
Servings: 4 Person(s)

1 tbsp olive oil
6 cooked A&O Beef Hot Links, thinly sliced
6 skinless, boneless chicken thighs, chopped into bite sized pieces (I left these out but I'll give instructions for including them)
4 garlic cloves, finely chopped
1 tbsp paprika
1 tsp dried oregano
1 heaped tsp A&O Mr Rubba Rubba, Deep South Cajun Dust
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 large onion, finely chopped
1/4 tsp of chilli powder (this is for a mild version, add more if you like)
400g basmati rice, rinsed in a sieve under cold running water, agitated to remove a lot of the starch. Don't miss out this step.
730ml chicken or vegetable stock
1 tsp salt
2 tsp sugar
225g frozen cooked king prawns, defrosted.
5 spring onions finely sliced
A handful of fresh parsley and oregano, chopped

In a big, heavy based pan add the oil and turn the heat up to medium. Fry off the chicken for a few minutes until nicely browned. The chicken should be cooked through. Remove to a bowl, leaving any oil in the pan.. Add a touch more oil to the pan along with the garlic, paprika and oregano and gently fry in the oil for a few seconds before adding the peppers and onion and frying over a medium heat until the vegetables have softened slightly. Add the chilli powder, Mr Rubba Rubba and rice to the pan and mix with the vegetables until all the grains of rice are coated in the oil. Add the stock, salt and sugar, stir together well and bring to the boil. Reduce to a low simmer, pop on the lid and let it bubble away gently for 10 minutes. Add the prawns, sliced hot links and chicken and stir together gently. Pop the lid back on and cook for a further 5 minutes. After this last 5 minutes of cooking, the rice should have absorbed all the stock and be cooked perfectly. Give it another gentle stir and have a taste for seasoning. If the rice still has a little too much bite, give it another minute, covered, and try it again. Stir through most of the spring onions, leaving a few back for sprinkling on the top along with the herbs. Serve in warmed bowls.

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