Jambalaya
Recipes · Dinner · Recipe, Typed Supps
One pot, three proteins and rice cooked in the middle of it all. Do not stir it once the rice goes in.
Allergens and patterns
Contains celery, crustaceans. Fits: Gluten-free.
Ingredients
- 1 1/2 cups (300g) Long Grain Rice — Long grain, and left completely alone once the lid goes on. Stirring releases starch and turns jambalaya into risotto.
- sliced (200g) Chorizo — Rendered first. The paprika-stained fat it leaves behind is what everything else gets cooked in.
- cubed (400g) Chicken Thighs — Browned in the chorizo fat and left in for the whole cook.
- 12, peeled (250g) Prawns — Laid on top for the last five minutes only, so they steam rather than boil into rubber.
- 2, diced (200g) Bell Peppers — Part of the holy trinity with onion and celery, which is the base of nearly all Creole cooking.
- 2 sticks, diced (100g) Celery — The third of the trinity, and the one most people leave out.
- 1 large, diced (150g) Onion — The first of the three, in the pot before anything else.
- 1 1/2 tsp (6g) Smoked Paprika — Smoked if possible. It stands in for the smoked andouille sausage most kitchens will not have.
Nutrition per serving
- Calories: 544.5 kcal
- Protein: 38.9g
- Carbohydrate: 29g
- of which sugars: 4g
- Fat: 29.6g
- of which saturated: 9.6g
- Fibre: 3.5g
- Sodium: 848.9mg
Method
- Render the chorizo, then brown the chicken in its fat and set both aside.
- Cook the onion, pepper and celery in the same pot for ten minutes with the paprika.
- Return the meat, add the rice and 600ml of stock, bring to the boil, then cover and drop to the lowest heat for 20 minutes without lifting the lid.
- Lay the prawns on top, cover again for five minutes, then fork it through.
Nutrients it supplies
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