Classic Jambalaya Food

JAMBALAYA

Steps:

• Preheat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally until browned, about 5 - 6 minutes. Transfer to a plate lined with paper towels to drain, leave oil in pan.
• Add onion, bell pepper, and celery to pot. Saute 6 minutes. Add garlic and saute 1 minute longer.
• Pour in chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper and season with salt and pepper to taste. Stir in cooked sausage and rice.
• Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 20 - 25 minutes. Stir in a little extra broth as needed.
• Stir in shrimp and okra, cover and continue to cook until shrimp have cooked through, about 4 - 5 minutes.
• Stir in chicken, green onions and parsley. Serve immediately garnishing each serving with more parsley if desired.

CHICKEN & CHORIZO JAMBALAYA

Steps:

• Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
• Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
• Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
• Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.