Jambalaya
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Jambalaya

Servings

4

Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Ingredients

  • 1 tablespoon olive oil

  • 100 gram smoked sausage or smoked bacon ((cut into bite-sized pieces))

  • 1 medium onion (chopped)

  • 2 garlic cloves (minced or crushed)

  • 2 stalks celery (chopped finely)

  • 1 green pepper (chopped)

  • 2 chicken breasts ((boneless, skinless, cut into bite-sized pieces))

  • 1/4 teaspoon cayenne pepper

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon sea salt

  • 1 cup easy cook long grain rice

  • 750 milliliter chicken stock ((water can be used))

  • 2 bay leaves

  • 2 tomatoes (peeled and chopped)

  • 2 tablespoon tomato paste

  • 100 gram prawns peeled ((9-10 Medium shrimp))

  • 24 fresh mussels (bearded and cleaned)

  • 1 tablespoon Parsley (fresh chopped)

  • 1 black pepper to taste (Freshly ground)

Directions

  • Heat oil in a wok, add the smoked sausage or bacon. Cook until sausage is browned or bacon is crisp.
  • Add onion, garlic, celery and green pepper. Stir fry until vegetables soften.
  • Add the raw chicken then cayenne, oregano, thyme, salt and pepper. Cook for a few minutes until chicken loses pink color.
  • Add rice, chicken stock, tomatoes, tomato puree and bay leaves. Cover and simmer for 15 minutes.
  • Lift lid, enjoy aroma and add the prawns and prepared mussels. Cover and continue cooking for another ten minutes
  • Check that the mussel shells are all open. If not, stir well and cook a little longer. (60 seconds)
  • Serve and garnish with fresh chopped parsley.

Notes

  • To prepare mussels, discard any which remain open and do not close when tapped.
  • Also discard any with damaged shells. Scrub them under cold running water, pulling any seaweed (beard) from joint in shell.
  • Goes very well with red wine or beer.