Chicken, Prawn & Chorizo Jambalaya
The most famous dish from New Orleans with a rich flavour
"Loves the recipe... Very tasty... I modified it a little by cooking the rice (jasmine rice) separately in chicken stock.. I also used linguica instead of charizo... Will def make again "- Dnorris1751
200 people want to try | 317 have favorited
|2 chicken breasts; (cubed)|
|250 gchorizo; (sliced)|
|250 gking prawns|
|1 onion; (roughly chopped)|
|1 green pepper; (roughly chopped)|
|3 stickscelery; (roughly chopped)|
|1 cantomatoes; (400 g) chopped|
|250 mlrice; (1 cup)|
|1 tablespoonliquid chicken stock; (made up with boiling water to 1 ltr)|
|4 teaspoonsCajun seasoning; (see below for recipe)|
Chicken, Prawn & Chorizo Jambalaya Preparation
Dust the cubed chicken breasts with 2 teaspoons of Cajun seasoning and fry for approximately 5 mins.
Add the chorizo, onion, green pepper and celery along with the remaining Cajun seasoning and cook for a further 5 - 10 mins until the vegetables have softened.
Add the chopped tomatoes, rice and chicken stock and gently simmer until the rice is cooked and has absorbed nearly all the stock, approximately 20 mins (add more water if necessary).
Add king prawns and continue cooking until they have turned pink (if using raw prawns) or heated through (if using pre-cooked prawns).
To make Cajun seasoning use: 5 parts paprika; 2 parts onion granules; 2 parts garlic granules; 2 parts dried oregano; 2 parts dried thyme; 1 part cayenne pepper; 1 part black pepper; 1 part white pepper; 1 part salt
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