Jambalaya in a jiffy: United Fisheries
Prep time 20 mins
Serves 4-6
Cook time 30 mins
Ingredients
4 rashers streaky bacon, cut into 2cm pieces
5 Hellers Spanish Chorizo sausages, sliced 1cm thick
1 large onion, roughly chopped
1/2 green capsicum, diced
1/2 red capsicum, diced
1 stalk celery, diced
1 ½ cups long grain white rice
½ tsp cayenne pepper
1 tsp turmeric
2 tsp Gregg’s Creole Spice
1 dried bay leaf
½ cup + 1 Tbsp white wine
400g crushed tomatoes
1 ½ cups chicken stock
250g Sea Cuisine Raw Prawn Meat or Cutlets, defrosted
250g Sea Cuisine Squid Rings, thawed
Fresh parsley
Method
- Heat a large pot over medium heat with oil. Add bacon and chorizo, cook until sausages turn golden brown.
- Add the onions and cook until softened. Add celery, capsicums and garlic. Cook for another 5 minutes, stirring occasionally.
- Add rice, turmeric, Creole spice, cayenne, and bay leaf and stir continuously for 1 minute. Add the wine, tomatoes and stock. Increase heat to high and bring the liquid to a boil. Reduce to low heat, cover, and simmer for 10 minutes.
- While the rice is cooking, season the prawns and squid with salt and pepper, and remaining wine. After the rice has simmered, fold in the prawns and squid. Cover again, continue to cook over low heat for another 5 minutes until prawns and squid have just cooked through.
- Turn off the heat, keep the lid on to let everything rest for 5 minutes.
- Fluff the jambalaya with a fork, garnish with parsley and serve with toasted garlic bread.
