- 2 tablespoons peanut oil, divided
- 1 tablespoon Cajun seasoning
- 10 ounces andouille sausage, sliced into rounds
- 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
- 1 onion, diced
- 1 small green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 (16 ounce) can crushed Italian tomatoes
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon file powder
- 1¼ cups uncooked white rice
- 2½ cups chicken broth
MethodSeason the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- 400g can chopped tomato with garlic
- 1 canful of easy-cook rice
- 1 red pepper, seeded and chopped
- 2 chorizo or other spicy sausages, about 200g/8oz, skinned and chunkily chopped
- 2 handfuls of frozen sweetcorn kernels or a 198g can, drained
- a large sprinkling of Cajun seasoning
- a small handful of parsley, chopped (optional)
- 142ml tub soured cream
- Tip the tomatoes into a large microwavable bowl. Fill the empty can with rice and tip it into the bowl, then fill the can with water and pour it in. Stir in the pepper, chorizo, sweetcorn, Cajun seasoning and some salt and pepper to season.
- Cover the bowl with cling film and pierce a couple of holes in it with a knife. Microwave the rice for 10 minutes at 750W. Tear off the cling film and give everything a really good stir, then return the uncovered bowl to the microwave for another 12-15 minutes until the rice is done.
- Take the bowl out of the microwave, cover it with a plate and leave to stand for 5 minutes before stirring in the parsley, if you are using it. Serve the jambalaya straight from the bowl, with the soured cream to spoon over it.
- 6 good-quality pork sausages (we used pork & chilli)
- sunflower oil, for frying
- 1 onion, chopped
- 1 red pepper, chopped
- 2 garlic cloves, crushed
- 1 tbsp sweet smoked paprika
- 250g easy-cook long grain rice
- 400g can chopped tomato with garlic & herbs
- 400-500ml chicken stock
- 260g pack cooked and peeled king prawn
- Fry the sausages in a large, deep, lidded frying pan until golden all over, then remove and set aside. Heat a little oil (unless there is enough fat from the sausages already in the pan) and gently cook the onion for 5 mins until soft.
- Add the pepper, garlic and paprika, and cook for a few mins more, then stir in the rice, mixing to coat all the grains well. Tip in the tomatoes and enough stock to just cover the rice. Simmer with the lid on for about 10-12 mins until the rice is tender. Add more stock if you need to during cooking.
- About 5 mins before the end of the cooking time, slice the sausages and return them to the pan. Cover and continue to cook until the rice is tender. Stir through the prawns, put the lid on and leave to heat through. Season and serve immediately.
- 2 tbsp olive oil
- 6 skinless boneless chicken thighs fillets, chopped
- 200g cooking chorizo, sliced
- 2 onions, finely sliced
- 4 garlic cloves, crushed
- 2 red peppers, sliced
- 2 celery sticks, chopped
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- ½ tsp garlic salt
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- ½ tsp mustard powder
- pinch of white pepper
- 300g long-grain rice
- 400g can cherry tomatoes
- 300ml chicken stock
- 12 large raw tiger prawns (whole in their shells)
- 12 mussels, cleaned and de-bearded
- 24 clams
- ½ small pack parsley, chopped
- 4 spring onions, sliced on a diagonal
- Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don’t stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
- Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano , and cook for 2 mins more.
- Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil , then cover with a well-fitting lid and put in the oven for 20 mins.
- Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on ,return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.