Main Courses Recipes - Cajun Chicken Jambalaya Recipe

Ingredients

• 1.4kg/2 1/2lb fresh chicken

• 600ml/1 pt water

• 1 1/2 onions

• 1 bay leaf

• 4 black peppercorns

• 1 parsley sprig

• 2 tablespoons vegetable oil

• 2 garlic cloves (chopped)

• 1 green pepper (seeded and chopped)

• 1 celery stick (chopped)

• 225g/8oz long grain rice

• 100g/4oz chorizo sausage (chopped)

• 100g/4oz cooked ham (chopped)

• 400g/14oz canned chopped tomatoes

• 1/2 teaspoon hot chili powder

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon ground cumin

• 1 teaspoon dried thyme

• 100g/4oz cooked, peeled prawns

• Dash of Tabasco sauce

• Chopped fresh parsley, to garnish

Serves 4

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Method:

1. Place the chicken in a large flameproof casserole dish and pour over the water. Add the onion half, bay leaf, peppercorns and parsley sprig, and bring to the boil.

2. Cover and simmer gently for about 1 1/2 hours.

3. When the chicken is cooked, lift it out of the stock, remove the skin and carcass and chop the meat. Strain the stock, leave to cool and reserve.

4. Chop the remaining onion and heat the oil in a large frying pan. Add the onion, garlic, green pepper and celery. Fry for about 5 minutes, then stir in the rice, coating the grains with the oil. Add the sausage, ham and chopped chicken and fry for a further 2 to 3 minutes, stirring frequently.

5. Pour in the tomatoes and 300ml/1/2pt of the reserved stock and add the chili, cumin and thyme. Bring to the boil, then cover and simmer gently for 20 minutes, or until the rice is tender and the liquid absorbed.

6. Stir in the prawns and Tabasco. Cook for a further 5 minutes, then season well and serve hot, garnished with chopped parsley.