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Creole
Jambalaya
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Serves:
4-6 |
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Preparation:
30 minutes |
Cooking:
40-45 minutes |
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Ingredients:
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250g/8oz |
Tilda Easy
Cook American Long Grain Rice |
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500g/1lb |
chicken wings |
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250g/8oz |
best
quality sausage |
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30ml/2 tbspn |
vegetable oil |
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125g/4oz |
smoked
bacon, sliced |
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1 |
onion,
peeled and chopped |
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2 cloves |
garlic,
peeled and crushed |
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2 sticks |
celery, sliced |
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1 fresh |
red chilli,
seeded and sliced |
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5ml/1 tsp |
ground cumin |
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1 large sprig |
fresh thyme
(or 5ml/1 tsp dried) |
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2 |
bay leaves |
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750ml/1¼
pints |
stock |
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400g/14oz can |
chopped tomatoes |
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125g/4oz |
peeled prawns |
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to taste |
salt &
freshly ground black pepper |
Method:
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1. |
In a large
saucepan, brown the chicken and sausage in oil and then remove and
set aside. |
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2. |
In the same
pan, fry the bacon, onion, garlic, celery and chilli for 5 minutes. |
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3. |
Add cumin,
thyme, bay leaves and rice. Fry for 2 minutes and then stir in stock,
tomatoes and seasoning. |
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4. |
Return the
meats to the pan, bring to a boil, then cover and simmer for
25minutes. Add the prawns, cook for a further 5 minutes and serve hot. |
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