Jambalaya

David Pritchard serves a paella-inspired dish of smoked Kabanos sausages and fiery spiced rice
Jambalaya
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 4 Kabanos sausages, without skin and sliced (see Cooks Tips)
  • ½ tsp paprika, plus dusting
  • ½ tsp cayenne pepper
  • ½ tsp dried oregano, plus dusting
  • ½ tsp dried red chilli flakes
  • ½ tsp cracked black pepper
  • bunches celery, chopped, plus leaves to garnish
  • 2 green peppers, sliced
  • 2 onions, diced
  • 4 red chilli, (more if you like it really hot), chopped
  • 6 cloves garlic
  • 3 chicken breasts, cut into strips
  • 10 small vine tomatoes, removed from the vine and sliced
  • 300 g long-grain rice, (see Cooks Tips)
  • 900 ml chicken stock
  • 1 bay leaf
  • ½ tsp dried thyme
  • 16 large raw prawns
  • handfuls chopped coriander

Tips and Suggestions

Kabanos sausages, dry in texture and slightly smoky in taste, are from Poland and are generally made from pork.

Method

1. In a large frying pan, cook the sausage in sunflower oil with a generous knob of butter. Add the paprika, cayenne, oregano, flaked chilli and black pepper. Push the sausage around the pan the oil will turn a reddish colour ensuring that the slices are cooked on both sides.

2. After a minute or so, take the sausage out of the pan and set aside.

3. Soften the chopped celery, green peppers and onions in the flavoured oil. Next, add the red chillies and garlic and push around the pan, adding more oil if needed and a sprinkle of paprika and oregano to taste. The idea is to soften the ingredients gently.

4. Around the edges of the pan, add the chicken and tomatoes. Once the chicken has coloured slightly and the tomatoes have softened, add the rice.

5. Stir the rice, making sure everything is coated with the oil. Add the cooked sausage back into the pan and pour in the chicken stock. Flavour with the bay leaf and thyme.

6. Let it simmer for 15 minutes or so. After 7 minutes, add the prawns and coriander. Give it a gentle stir and cook gently for about 10 minutes until the rice has been absorbed by the stock. Garnish with celery leaves and serve.

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