Meats Recipes - Louisiana Jambalaya

 
 

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


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.