New Orleans Jambalaya Creole

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This authentic Creole Jambalaya-style condament will add all the flavours of the Southern French Quarter. A delicious party in your mouth!

Ingredients

  • 2 tbsp Ghee/Oil/Butter
  • 500g of Chicken/Prawns/Andouille Sausage/Vegetables
  • 1 litre of Chicken or Vegetable Stock
  • 3 tbsp heaped (30g) New Orleans Jambalaya Creole Seasoning
  • 1 cup (150g) of diced Capsicum (red, green, yellow or orange) for garnish (why not use all colours for that special mardi-gras vibe)
  • 500g of plain rice (uncooked)
  • Salt to taste

Directions

  1. In the Ghee, add the Chicken/Prawns/Andouille Sausage/Vegetables and seal on high heat, stir well.
  2. Add the New Orleans Jambalaya Creole Seasoning to the pan, stir well, fully coating the Chicken/Prawns/Andouille Sausage/Vegetables and fry until aromatic – approx ONE minute.
  3. Add the Stock, Capsicum and Rice to the pan, stir well to combine.
  4. If using Prawns, remove them now and set aside – to be added again in the final couple of minutes of cooking.
  5. Bring to the boil, stirring to evenly combine.
  6. Reduce heat and cook simmering (covered and vented) until the rice is tender (20 minutes), stirring every five minutes to prevent sticking. Salt to taste, if required.
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