Jambalaya

(Probably serves 4)

Ingredients:

4 boned chicken thighs opened out

1 tbs cajun rub (I used Schwartz Blackened Cajun Seasoning) 

1 tsp chilli flakes for the marinade

2 tbs olive oil for the marinade

1 red onion, finely chopped

1 red or yellow pepper, finely chopped

1 celery stick, finely chopped

About 8 inches of smoked sausages (Polish, Chorizo or Toulouse)

3 garlic cloves, crushed

1 tsp paprika

2 tsp chilli flakes for the main dish (more if you want more heat)

1 tsp black peppercorns

1 tsp salt

1 tsp dried thyme

2 tsp oregano

2 bay leaves

700ml chicken stock

300g long grain rice

300g large raw prawns (optional)

 

Method:

Blend the olive oil, cajun rub and chilli flakes

Rub on the deboned (flat) chicken thighs

Marinade preferably overnight

Fry the chicken both sides in oil on medium to high heat till it starts to take on a golden colour but it will not be fully cooked.  One at a time if you haven’t got a large pan.  Put them aside to cool slightly.  Cut into 1 inch cubes when cool enough.

Dice the garlic red onion, red pepper and celery finely and fry in the same a pan till softened and starting to brown.  Add the remaining spices then remove from pan.

Cut the sausage in half down the middle then small pieces / slices.  Fry till it begins to brown / crisp.   Remove the sausage but discard the fat from it.

You can prepare the stock from cubes in advance or whichever you prefer.

Add all the ingredients to 500ml of the stock in a large pan / stock pot.

Bring to boil.  Simmer until nearly all the stock is absorbed (you may see some bubble boles through the rice some bubbling on the top).  Stir occasionally or rather lift and turn from the bottom to prevent breaking the rice.

Test the rice, it should be nearly cooked with the centre still a bit hard

If it’s too hard add some more of the stock you kept behind.

Once nearly cooked stir in the prawns put the lid on the pot and turn down to a simmer until done.