Recipe by Alex Burnett
The novelty about this variety is it was developed in England, It is my much adapted version of the classic. Some people like to let it 'mature' for a day to get a better meld of flavours, enjoy.
- 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
For the Cajun spice
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seed
- 1 teaspoon white 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
Directions See How It's Made
- The Cajun spice.
- 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.
- Process onion and ground spices together until combined. (Or buy ready made, its a lot easier).
- The Jambalaya.
- Heat enough oil to cook chicken and chorizo sausage until lightly browned, remove from pan with slotted spoon to a bowl.
- Replace oil then add peppers and onion and cook until softening, return chicken and sausage to pan.
- 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.
- Stir the mix thoroughly.
- Stir in rice, chopped tomatoes and stock.
- Bring to the boil, turn heat down to simmer, cover pan.
- Keep an eye on the mixture to ensure the moisture doesn't all get too dry and burn, add more stock as required.
- Towards the end of cooking add prawns, mushrooms and (by now thawed) peas.
- Add or reduce moisture as required, I prefer my Jambalaya just moist, not like a soup.
- Excellent with buttered, toasted pitta bread.