Meats Recipes - Louisiana Jambalaya

Ingredients                                        

• 4 chicken portions

• 30 ml/2 tbsp oil

• 225 g/8 oz/2 cups smoked pork sausage, sliced

• 1 onion, chopped

• 2 celery sticks, chopped

• 2 garlic cloves, crushed

• 1 green (bell) pepper, sliced into strips

• 1 carrot, chopped

• 750 ml/3 cups chicken stock

• 225 g/8 oz/1 cup risotto or long-grain rice

• 10 ml/2 tsp paprika

• 2 beef tomatoes, skinned, seeded and chopped

• Tabasco sauce

• 1 bunch of spring onions (scallions), chopped

• Salt and freshly ground black pepper

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Method:

1. Brown the chicken in the oil. Add the sausage and fry (sauté) for 3 minutes. Remove from the pan with a draining spoon and keep warm.

2. Add the prepared vegetables and fry for 2-3 minutes, stirring. Return the chicken and sausage to the pan.

3. Add the stock, cover and simmer gently for 15 minutes. Add the rice, paprika, tomatoes, a little Tabasco and half the spring onions.

4. Cover and cook gently for a further 15 minutes or until the rice is tender and has absorbed the liquid.

5. Taste and season if necessary. Sprinkle with the remaining spring onions before serving.