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Chicken and sausage jambalaya

A typical Cajun recipe, this dish is full of spicy, complex flavours. With lots of rice and vegetables, it is a great meal to make a small amount of meat go a long way, and offers a healthy balance of protein and carbohydrate.

Chicken and sausage jambalaya

Ingredients

  • 300 g skinless chicken breast fillets
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried sage or marjoram
  • 2 tablespoons sunflower oil
  • 1 onion, sliced
  • 1 green capsicum, seeded and sliced
  • 2 stalks celery, sliced
  • 2 cloves garlic, crushed
  • 2 cups (400 g) long–grain rice
  • 1 litre chicken stock, preferably homemade
  • 100 g cooked smoked ham, cubed
  • 100 g chorizo or other spicy sausage, sliced
  • 1 can Italian cherry tomatoes, or 1 can chopped tomatoes, about 400 g
  • Tabasco sauce
  • salt and pepper
  • 4–6 spring onions, trimmed and chopped to serve
  • coarsely chopped fresh parsley

Preparation

  1. Cut the chicken into 2 cm cubes.
  2. Sprinkle with the Cajun seasoning and the sage or marjoram, making sure that the chicken is coated all over.
  3. Heat 1 tablespoon of the oil in a large wide flameproof casserole dish or pan over a moderately high heat, add the chicken and fry for about 5 minutes, stirring frequently, until the cubes are browned on all sides.
  4. Remove from the pan with a slotted spoon.
  5. Add the remaining 1 tablespoon of oil to the pan together with the onion, capsicum and celery, and fry for about 2 minutes, stirring.
  6. Add the garlic and rice, and stir and fry for a further minute.
  7. Pour in the stock and stir well.
  8. Return the chicken to the pan.
  9. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
  10. Add the ham, sausage and canned tomatoes with their juice.
  11. Cook, covered, for a further 5–10 minutes or until the rice has absorbed all the liquid.
  12. Season to taste with Tabasco sauce, salt and pepper.
  13. Serve hot, sprinkled with the chopped spring onions and parsley.

Serves 6
Preparation: 15 minutes
Cooking: about 40 minutes



Source:

Perfect Poultry

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