Jambalaya
List of Ingredients
2 teaspoons Vegetable oil
1 small onion sliced
1 garlic clove chopped
1oz (30g) mushrooms, sliced
1 small green pepper, diced
3 oz (90g) long-grain rice
1/4 pint (150ml) beef or chicken stock
7 oz (210g) canned chopped tomatoes
1 tablespoon tomato puree
1/2 teaspoon chilli powder
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2oz (60g) chorizo sausage or salami, sliced
4ox (120g) cooked peeled prawns
1 tablespoon chopped parsley
salt
Recipe
Heat the oil in a saucepan and gently cook the onion and garlic for 5 minutes until softened. Stir in the mushrooms, green pepper and rice and cook for 2 minutes more. Add the stock and chopped tomatoes and bring to the boil.
Stir in the tomato puree, chilli powder, allspice, oregano, thyme and sliced chorizo or salami. Reduce the heat, cover and simmer for 15 minutes or until the rice has absorbed the stock and is tender.
Stir in the prawns and chopped parsley and season with salt.
Serve on warm plates
NB Chorizo is a spanish sausage made with pork, cayenne pepper and spices.
You can, however, substitute cooked ham or salami if you prefer (I USED HAM HERE).
I served ours up with a mini garlic and coriander nan bread, and it was delicious. Enjoy.
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