JAMBALAYA
Group gatherings, crowd pleasing food, however you want to phrase it - one dish dinners are the best for stress free entertaining. Jambalaya is one of those dishes that has the gutsy flavours to bring them back for seconds!
Seasoning Mix:
2 whole bay leaves
1 ½ teaspoons sea salt
1 ½ teaspoons pequin chili pepper (ground)
2 teaspoons dried oregano
2 teaspoons fresh ground white pepper
1 teaspoons fresh ground black pepper
1 teaspoons dried thyme
Mix the above spices together and set aside.
2 Tbsp olive oil
1 cup cubed ham
1 cups chorizo sausage, cut into ½ inch pieces
2 cups diced yellow onion
1 large green pepper, diced
2 celery stalks, diced
2 cups fresh okra, chopped (if available)
3 whole skinned chicken breasts, cut into quarters
3 large garlic cloves, chopped
1 - 14 oz canned crushed tomatoes
1 can (14 oz) whole tomatoes, chopped
2 ½ cups chicken stock
½ cup chopped green onions
2 cups uncooked white rice
24 large uncooked prawns, head off, shell on
Heat the oil in a large skillet or paella pan (6 quart). Add the ham and chorizo, sauté for about 5 minutes, add the onion, green pepper, celery, and cook until browned.
Add the garlic, chicken pieces, seasoning mix and both tomatoes, simmer for 15 minutes. Stir in the stock, rice, okra and green onions, cover the pan and bake for 30 minutes in a 350 degree oven or until the rice is cooked through.
About 10 minutes before serving add the prawns, as soon as they turn bright pink, remove the pan from the oven and serve.
Serves 8
copyright© caren mcsherry; 03/04
