US
Jambalaya
Prep and cooking time: 1hr
Complex carb portions, per serving: 2
Freezable
Ingredients
Serves: 4
2 tbsp extra virgin olive oil
1 brown onion, finely diced
2 garlic cloves, finely diced or minced
1 green chilli (jalapeño pepper), finely diced
2 chicken breasts, diced
200g butcher pork sausages, sliced
2 red peppers, diced
3 celery stalks, diced
1 tbsp ground smoked paprika
½ tsp ground cayenne pepper
1 tsp dried oregano
1 tsp cajun seasoning
160g brown rice, uncooked
1 bay leaf
150ml chicken stock
1 x 400g tin plum tomatoes
200g king prawns
1 small handful fresh thyme, finely chopped
Method
Heat the oil in a large, non-stick casserole dish, over medium heat.
Fry the onion, garlic, and chilli, for 1-2mins, or until softened.
Add the chicken and sausages to the pan and fry for 5-8mins, or until browned.
Add the peppers, celery, paprika, cayenne, oregano, cajun, salt and pepper, and stir for 1-2mins, or until fragrant.
Add the bay leaf, brown rice, chicken stock, and tomatoes. Place a lid on the casserole dish and cook on medium heat for 50-55mins.
20mins before it’s finished cooking, remove the lid to continue letting the rice cook.
10mins after the lid has been removed, add the prawns and fresh thyme, and stir through.
Serve with salad or steamed vegetables.