You may have come across this tasty Cajun rice dish if you have been lucky enough to have visited New Orleans. As its name suggests, it does consist of a mishmash of ingredients, sometimes just using seafood and sometimes using a combination of meat and fish.
JAMBALAYA WITH PRAWNS, SCAMPI AND CHORIZO
Heat the olive oil in a heavy-based saucepan, add the onion, garlic, celery, green pepper, chilli and chorizo and cook very gently without colouring and with a lid on for 10 minutes, stirring every so often.
Stir in the rice, add the tomato puree and the stock and season, cover and cook on a very low heat, stirring every so often until the rice is almost cooked.
Stir in the prawns and parsley and continue cooking for four to five minutes until the rice is just cooked and the liquid has more or less evaporated and the rice is still moist. If not, just stir in a little more stock. Serve immediately.
About the author
Writer: Mark Hix