Jambalaya


Submitted by Matt Golinski | Print this page
From the 16 November 2016 cooking demonstration at Gympie Town Centre Growers Market

Serves 4


Ingredients:
300gm chicken thighs, sliced
100gm chorizo
250gm prawn cutlets
1 onion
1 clove garlic
1 bay leaf
1 red capsicum, sliced
2 tbs magic meals creole spice
250gm tomatoes, diced
500ml chicken stock
1 cup long grain rice
200gm okra, sliced
200gm green beans, sliced
2 tbs flat parsley, chopped
salt and pepper
 
Method:
Sauté the chicken, chorizo and prawns separately in a hot pan until coloured all over. Set aside.
In the same pan, sauté the onion, garlic, bay leaf, red capsicum and spice mix until soft. 
Add the tomatoes and chicken stock and bring to the boil.
Add rice, stir and cover. Cook on a medium heat for 10 minutes.
Add the okra and beans and cook for another 5 minutes.
Return the chicken, chorizo and prawns to the pan and stir through the rice.
Simmer for another 5 minutes and finish with the parsley and salt and pepper.

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