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Name: Jambalaya
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 250 grams Prawns Cooked or uncooked; 400 grams boneless chicken breasts Cut into bitesized chunks; 2 Onions Chopped; 2 Red pepper De-seeded & roughly chopped; 200 grams basmati rice uncooked; 1 tablespoon Olive oil; 3 Tomatoes Chopped; 100 grams Chorizo sausage Cubed; 2 cloves Garlic; 1 teaspoon Crushed chillies; 2 stalks Celery Sliced; 600 ml Chicken Stock; 1/4 teaspoon Cayenne pepper; Salt and pepper to taste

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INGREDIENTS

250 grams Prawns ; Cooked or uncooked
400 grams boneless chicken breasts ; Cut into bitesized chunks
2 Onions ; Chopped
2 Red pepper ; De-seeded & roughly chopped
200 grams basmati rice ; uncooked
1 tablespoon Olive oil
3 Tomatoes ; Chopped
100 grams Chorizo sausage ; Cubed
2 cloves Garlic
1 teaspoon Crushed chillies
2 stalks Celery ; Sliced
600 ml Chicken Stock
1/4 teaspoon Cayenne pepper
Salt and pepper to taste

INSTRUCTIONS

Pour olive oil into a very large pan. Brown the chicken pieces and sausage over a medium heat. After 5 mins and once browned. add your onions, peppers and celery as well as your salt and pepper.

Stir, then fry on a medium heat for 10 mins.

Once the veg has softened, add garlic, chillies, cayenne pepper and stir for a further minute.

Add tomatoes and chicken stock. Then bring to the boil.

Place a lid on the pan and simmer for 25 mins. After this, add your dry rice, and stir well.

Let this cook for approx. 20 minutes, stirring occasionally, until the rice is perfectly cooked to your liking.

Stir in the prawns and if necessary add further water until it is a consitancy of porridge. Cook for a further 5 minutes.

NOTES

You really cannot go wrong with this recipe. All the cooking takes place in one pan and the taste improves if you have to scrape the goodness from the bottom of the pan whilst cooking.

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Jambalaya

250 grams Prawns Cooked or uncooked
400 grams boneless chicken breasts Cut into bitesized chunks
2 Onions Chopped
2 Red pepper De-seeded & roughly chopped
200 grams basmati rice uncooked
1 tablespoon Olive oil
3 Tomatoes Chopped
100 grams Chorizo sausage Cubed
2 cloves Garlic
1 teaspoon Crushed chillies
2 stalks Celery Sliced
600 ml Chicken Stock
1/4 teaspoon Cayenne pepper
 Salt and pepper to taste

Pour olive oil into a very large pan. Brown the chicken pieces and sausage over a medium heat. After 5 mins and once browned. add your onions, peppers and celery as well as your salt and pepper.
Stir, then fry on a medium heat for 10 mins.
Once the veg has softened, add garlic, chillies, cayenne pepper and stir for a further minute.
Add tomatoes and chicken stock. Then bring to the boil.
Place a lid on the pan and simmer for 25 mins. After this, add your dry rice, and stir well.
Let this cook for approx. 20 minutes, stirring occasionally, until the rice is perfectly cooked to your liking.
Stir in the prawns and if necessary add further water until it is a consitancy of porridge.  Cook for a further 5 minutes.

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Nutrition

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Serving Size: 1 Serving (830g)
Recipe Makes: 4 Servings

Calories: 682
Calories from Fat: 176 (26%)

Amt Per Serving		% DV

	Total Fat 19.6g	26 %
	Saturated Fat 5.7g	29 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 2.4g
Cholesterol 184.1mg		57 %
Sodium 929.4mg		32 %
Potassium 1361.3mg		36 %
Total Carbohydrate 69.7g		20 %
	Dietary Fiber 4.6g	19 %
	Sugars, other 65.1g
Protein 55.7g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 682

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