Jambalaya Recipe |
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The name alone evokes a party feeling for me and this is so easy to make for a large number of people.
You will need :- 1 oz. butter 4 oz. cabanossi sausage, cut into 2 cm (¾ inch) lengths 1 green pepper, seeded and chopped 1 tablespoon flour 1 lb. prawns, peeled, reserve 8-10 unpeeled for garnish 4 large tomatoes, peeled, seeded and chopped 2-3 cups chicken stock 1 large onion, finely chopped 2 clove garlic, finely chopped 2 tablespoons parsley, chopped 2 cups long grain rice, washed and drained 3 teaspoons Worcestershire sauce ½ teaspoon salt ½ teaspoon Birdseye chili, ground ½ teaspoon dried thyme
Melt butter in deep or shallow fry pan set at medium heat. Sauté cabanossi and green pepper for 3-4 minutes, stirring occasionally. Reduce heat, stir in flour and cook for 1 minute. Add prawns, tomatoes, 2 cups of the stock, onion, garlic and parsley, bring to the boil. Stir in rice, reduce temperature to simmer and stir in Worcestershire sauce, salt and ground chili and thyme. Cover pan and cook for 25-30 minutes. Check occasionally to see if a little more stock is needed. When rice is cooked but not mushy, turn off heat to prevent over cooking, check seasoning and garnish with prawns.
Note: Jambalaya is the Creole version of Paella and can be varied in the same way, using what is handy. Cubes of ham or cold cooked pork instead of sausage, Tabasco instead of Worcestershire sauce; again, whatever you have. It may be the same idea as Paella but is far more spicy and quite different.
Serves 4-6.
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