Momma's meat jambalaya
Method
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Heat the olive oil in a large pan and add the onion, mixed peppers, garlic, chorizo and chicken pieces. Cook for about ten minutes.
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Add the chilli peppers. These are very hot so be careful how many you add. When handling them, take care if you have any cuts as they will really hurt.
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Add the rice and stir well. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours.
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Add the chicken stock or water and bring to a simmer.
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Add the mixed vegetables and bring to the boil then turn the heat down to a simmer.
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Once the rice has swollen and is part-cooked, add the prawns or crayfish.
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Simmer for about 45 minutes to an hour. Taste for seasoning and add salt and freshly ground black pepper and more spices, depending on your personal taste.
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Serve.
Ingredients
- 8 tbsp olive oil
- 1 onion, chopped
- 3 mixed peppers, chopped
- 2 tbsp garlic, crushed
- 4 links chorizo sausage, chopped
- 450g/1 lb chicken pieces, on or off the bone
- 2 Scotch Bonnet or other hot chilli peppers, 1 red, 1 yellow, chopped
- 500g/1 lb 1oz easy-cook American-style rice
- 1 tsp chilli powder
- 2 tbsp turmeric
- 2 tbsp Cajun spices
- 2 pints chicken stock or water
- mixed vegetables, such as carrots, peas, green beans, sprouts, courgettes, chopped (frozen vegetables will suffice)
- 450g/1 lb king prawns or crayfish
- salt and freshly ground black pepper
Shopping List
Momma's meat jambalaya
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Meat, fish and poultry