Total Time
55mins
Prep 20 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

  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.

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