Adam Newell's Recipe - Tiger Prawn and Chicken Jambalaya - 27 June
This is really nice spicy cajun dish, which is so easy to make - another one-pot dish perfect for winter lunches. Take care in not overcooking the rice, otherwise it will become gluggy. I have used prawns, which are a classic of this dish, but feel free to use any seafood you like to go with the chicken and sausage.
500g peeled tiger prawns
3 boneless, skinless chicken breasts
3 chopped chorizo sausage
1 large onion, finely chopped, white onion
3 cloves finely chopped garlic
3 sticks of celery, finely chopped
1 green pepper, finely chopped
250ml tomato juice
splash worcestershire sauce
1tsp chilli powder
olive oil for frying
salt and pepper
zest and juice of 1 lemon
500g long grain rice (Basmati) washed in cold water
1.5 litres chicken stock
1 whole red chilli, finely chopped
1/2 cup chopped coriander
50 grams butter
- Bring the chicken stock and tomato juice to a simmer and add the chicken and shrimps and cook until tender. Remove and keep warm.
- In a wide-based, pan saute the onions, chilli, garlic, celery and green peppers until golden brown. Add the Chilli powder and the chopped chorizo sausage, cook for a further 2 minutes then add the rice.
- Cook for 2 minutes on low heat then add the hot chicken stock and stir in well, season with salt and pepper and bring to the boil and simmer for 2 minutes then place a lid on top and turn off the heat and leave to cook for about 15 to 20 minutes.
- Remove the lid and fold in the chicken and shrimps, then fold in the lemon juice, zest, butter and coriander. Check for seasoning by adding any more salt and pepper.
For the salsa cruda
1 tomato, finely diced
2 radishes, finely diced
1/2 red onion, finely diced
1/2 clove garlic, finely diced
6 mint leaves, finely sliced
1 tablespoon of white balsamic
1/2 teaspoon castor sugar
1/2 chopped red chilli
Combine all the ingredients together at least an hour before you want to use the salsa.