Jambalaya

Traditionally, the meat in a Creole Jambalaya includes sausage of some sort, often a smoked meat such as andouille (chorizo), along with pork, chicken or seafood (less common), such as crawfish (yabbies) or shrimp (prawns). The vegetables are usually a sofrito-like mixture known as the "trinity" consisting of onion, celery, and capsicum, though other vegetables such as carrots, tomatoes, corn and chillies are also used.

After browning and sauteing the meat and vegetables, rice is added with seasonings and broth, and the entire dish is cooked together until the rice is done--and slightly charred on the base. Serve with Cheesy Garlic Bread, roast vegetables, corn on the cob, or a crusty bread with loads of butter.
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Ingredients

• 3 tblspns Olive Oil, divided
• 2 tblspns Cajun Seasoning or Wazoo (Recipe HERE)
• 450g (3) smoked Chorizo, thickly sliced
• 500g Chicken Breasts (2), cut into 2cm pieces
• 1 large Onion, diced
• 1 small green Capsicum, de-seeded and chopped
• 1 small red Capsicum, de-seeded and chopped
• 2 Celery stalks, chopped
• 6 Garlic cloves, minced
• 400g can Tomatoes, crushed
• 1 tspn Salt
• 0.5 tspn Black Pepper, freshly ground
• 1 tspn Thyme, dried
• 1 tspn Oregano dried
• 2 tspns Cayenne, Powder
• 1 cup Okra, thinly sliced
• 1.5 cups White Rice (long grain), uncooked
• 3 cups Chicken Stock (Recipe HERE)
• 500g Prawns, raw, peeled (tails on or off) and de-veined
• Chopped Green Onions, to garnish
• NOTE: If using my own Wazoo Dust recipe add extra chilli, white pepper and onion powder.

Method

1. Pre-heat oven to 180degC.
2. Meanwhile, heat 1 tablespoon of oil in a deep oven-proof pan (or casserole dish) over medium heat on the stove-top.
3. Season the chorizo and chicken pieces with half of the Cajun seasoning. Brown the chorizo in the hot oil; remove with slotted spoon and set aside.
4. Add remaining oil to the pot and saute chicken until lightly browned. Remove with slotted spoon, set aside.
5. Saute the onion, capsicum and celery until onion is soft and transparent.
6. Add the garlic and cook until fragrant (30 seconds).
7. Stir in the tomatoes; season with salt, pepper, thyme, oregano, cayenne powder and the remaining Cajun seasoning. Stir in the okra slices (or Gumbo File Powder), chicken and chorizo. Cook for 5 minutes, while stirring occasionally.
8. NOTE: You can make everything ahead of time up to this point.
9. Add in the rice and chicken broth, bring to a boil, then immediately transfer to the oven. Cover and bake for 30 minutes without stirring.
10. Remove lid and check rice by carefully eating a few grains. If rice grains are still firm in the centre, continue to cook, checking rice every 5 minutes without stirring.
11. Remove from oven and transfer back to stove-top on medium-low. Place the prawns on top of the Jambalaya mixture, stir through VERY gently without disrupting the base, cover with lid. Allow to simmer while stirring carefully occasionally, until the prawns are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the prawns being used).
12. Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately garnished with the chopped green onions.