Louisiana Style Jambalaya.
You can cook Louisiana Style Jambalaya using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Louisiana Style Jambalaya
- It's 2 tablespoon of oil.
- It's 225 g (8 oz) of boneless skinless chicken, cubed.
- Prepare 225 g (8 oz) of chorizo sausage, cut into chunks.
- Prepare 3 sticks of celery, chopped.
- Prepare 1 of red pepper, seeded and chopped.
- Prepare 1 of green pepper, seeded and chopped.
- It's 1 portion of Cajun spice mix (see recipe by this poster) including onion and garlic (to taste).
- It's 1 of generous cup of long grain rice.
- You need 200 g (7 oz) of can of chopped tomatoes.
- Prepare 600 ml (2 1/2 cups) of chicken stock.
- Prepare of Celery leaves to garnish.
Louisiana Style Jambalaya instructions
- Heat the oil in a large heavy-based frying pan. Fry the chicken and chorizo sausage until lightly browned. Remove from the pan with a slotted spoon and set aside. Add the celery and red and green pepper and fry for 2 to 3 minutes. Return the chicken and sausage to the pan..
- Stir in the Cajun spice mix and cook, stirring for 2 to 3 minutes more. Stir in the rice and add the tomatoes and stock. Bring to the boil and stir..
- Turn the heat to low, cover the pan and simmer gently for 15 to 20 minutes until the rice is tender and the liquid has been absorbed..
- If desired, raw tiger prawns (or normal sized prawns) can be added as an extra special treat. Garnish and serve..