Ingredients
Servings
Serves 4
- 2-3 tbsp oil
- 400 g chicken breast, diced
- 1 large onion (about 150–200 g), chopped
- 2–3 celery sticks (about 150 g), sliced
- 200 g smoked sausage, sliced (e.g., andouille, chorizo, or smoked pork sausage)
- 2 tbsp Schwartz ® Blackened Cajun Seasoning
- 1 tsp Schwartz ® Garlic Puree
- 300 g cooked long-grain rice (or ~120 g uncooked)
- 1 x 400 g tin chopped tomatoes
- 200 ml chicken stock
- 100–150 g cooked prawns, defrosted if frozen
- 50 g spring onions, chopped
- Salt & pepper, to taste
Procedure
- Brown the chicken
Heat the oil in a large frying pan.
Add the diced chicken and fry until browned.
- Add vegetables + sausage
Add onion, celery, and smoked sausage.
Cook for 2–3 minutes.
- Build the jambalaya
Add Cajun seasoning, garlic puree, cooked rice, chopped tomatoes, and chicken stock.
Stir well and bring to the boil.
- Simmer
Cover and cook on low for 15–20 minutes, stirring occasionally.
- Finish
Stir in prawns and spring onions.
Heat through until the prawns are hot (2–3 minutes).
Taste and season.
- Recipe type: Chicken
- Cuisine: Carribbean
