Jambalaya, a quick easy lunch that is made in a hot flash, with a squeeze of lemon juice and a dash of tabasco it’s ready to enjoy
Ingredients: Serves 4
A glug of rapeseed oil
100g of good quality, smoky chorizo, chopped
1 onion, chopped small
3 breasts of chicken, chopped small
1 red pepper, thinly sliced
3 garlic cloves finely chopped
1tbsp-2tbsp of cajun seasoning
20 cooked peeled prawns
350g organic chicken stock
1tsp fresh, chopped oregano
1 bay leaf
250g long grain rice
3 plum tomatoes, chopped small
Put your chorizo onto a hot pan and cook for around 3 mins each side and remove to one side
Add your oil to pan and cook off chicken until nicely browned all over, around 8 mins and remove.
Add onions and fry until soft, then add peppers, garlic, seasoning, oregano, bay, and tomatoes and cook for around 5 mins releasing all those wonderful aromas into the kitchen.
Add chicken, chorizo, rice and stock, cover and simmer until the rice is tender, around 20mins, test for bite on the rice then add prawns to warm through for last 2 mins.
Serve with lemon wedges, tabasco and a hunk of crusty bread, how good is that?
Frankie tip: Add diced cooked pork as well for extra meatiness.