Jambalaya - The Revenge

Although I've already posted this dish it's SO good it deserves a second posting. Also, being Mother's Day tomorrow hubby wanted to cook for me and this is one of the few dishes that he can cook (which didn't originate in a can).

We substituted chicken for prawns (as we didn't have any).

• 2 tbp oil


• 2 chorizo sausages


• 2 thick English pork sausages


• 225g cooked prawns


• 4 garlic cloves


• 1 onion


• 1 red pepper


• 2 celery sticks


• chilli powder


• paprika


• 225g basmati rice


• 300 ml chicken stock


• 400 ml passata (or finely diced tomatoes)


• 4 spring onions


• thyme


• bay leaves


• parsley

1. Heat the oil in large frying pan, or better, a paella pan. Fry the thickly chopped chorizo and pork sausages until golden then set aside.


2. Fry the garlic, onions, thickly sliced pepper & celery, in the pan for 2 minutes


3. Add the chilli powder and paprika to taste (preferably hot) and cook for 1 minute.


4. Add back the sausages then add the rice, thyme, bay leaves, passata, chicken stock, salt & pepper. Bring to the boil, then cover and simmer gently for 20 minutes. Use foil to cover if you don't have a big enough lid. Stir 2 or 3 times during the simmer.


5. Ensure the rice is cooked through, add a little more stock if needed.


6. Uncover, sprinkle over the prawns and chopped parsley, & recover for 5 minutes.


7. Serve with spring onions and extra parsley, and some good crusty bread.


8. Optional - add chicken as well as the sausages.

Jambalaya @ Group Recipes


Don't be surprised if you see this on here again :)

Bon Appetite
Cherrie