My all time favourite meal and the first time I have cooked it myself, plus made a slimming world rice dish, I have always eaten it in restaurants and even eaten as a chilled meal.
So a low 2 1/2 syns roughly per person. Of course it can be made with out the spicy sausage then it will be free on the Extra easy plan, but I guarantee you will miss the extra warming smoky taste that makes this a traditional jambalaya recipe.
Now the spicy salsiccia is from Unearthed my review is here and while not chorizo, it is so so delicious, I urge you to try it with this dish and also in a pasta sauce too. It lends itself so well to the spices.
The frylight is used to keep this within the healthy eating plan, you can of course substitute with olive oil.
The ingredients I have listed is my usual merging of 3 recipes I googled, feel free to adapt as well and let me know if you have an improvement.
I would have used prawns but Paige dislikes them.
Now the spicy salsiccia is from Unearthed my review is here and while not chorizo, it is so so delicious, I urge you to try it with this dish and also in a pasta sauce too. It lends itself so well to the spices.
The frylight is used to keep this within the healthy eating plan, you can of course substitute with olive oil.
The ingredients I have listed is my usual merging of 3 recipes I googled, feel free to adapt as well and let me know if you have an improvement.
I would have used prawns but Paige dislikes them.
Now you can just buy cajun seasoning or you can make your own easily.
The recipe below can be stored in a jar and used as and when you need a little fire on your potato wedges or in a stir fry.
Its easy to cook, with the long list of ingredients it sounds a bit tricky, but trust me its a cinch. The aroma as its cooking is heavenly.
Its easy to cook, with the long list of ingredients it sounds a bit tricky, but trust me its a cinch. The aroma as its cooking is heavenly.
Ingredients
Frylight
1/2 large onion finely chopped
1 sticks celery, finely chopped
1 small red pepper, chopped
1 sticks celery, finely chopped
1 small red pepper, chopped
1/2 yellow pepper
2 garlic cloves, chopped
1/2 bunch spring onions, chopped (incl green tops)
1 bay leaf
100g unearthed Spicy Salsiccia sliced thickly
2 garlic cloves, chopped
1/2 bunch spring onions, chopped (incl green tops)
1 bay leaf
100g unearthed Spicy Salsiccia sliced thickly
400g chicken breast
1 chicken stock cube
600ml boiling water
400g can chopped tomatoes
300g long grain rice
1 tsp Cajun seasoning
1 tsp thyme
1tsp oregano
1 tsp paprika ( use just a pinch if you prefer food mild)
600ml boiling water
400g can chopped tomatoes
300g long grain rice
1 tsp Cajun seasoning
1 tsp thyme
1tsp oregano
1 tsp paprika ( use just a pinch if you prefer food mild)
Tabasco if you want an extra spice kick
Method
1. Spray some Frylight in a large saucepan over medium heat. Add the celery, red pepper, garlic, spring onions, and bay leaf. Cook gently, stirring occasionally for 5-8 mins until softened.
2. Meanwhile, dissolve the stock in 600ml of boiling water. Wash the rice in several changes of water until the water runs clear.
3. Increase the heat on the vegetables and add the chicken, cooking for a couple of minutes until it is opaque. Add the chorizo, cooking for a couple of minutes.
4. Add the rice and stir to coat. Add the tomatoes, stock and seasoning then bring to a boil. Reduce heat to low, cover and cook for 25 mins until the rice is cooked through but the jambalaya is moist. If dry, add a little more boiling water.
5. Serve with Tabasco and lemon wedges
1. Spray some Frylight in a large saucepan over medium heat. Add the celery, red pepper, garlic, spring onions, and bay leaf. Cook gently, stirring occasionally for 5-8 mins until softened.
2. Meanwhile, dissolve the stock in 600ml of boiling water. Wash the rice in several changes of water until the water runs clear.
3. Increase the heat on the vegetables and add the chicken, cooking for a couple of minutes until it is opaque. Add the chorizo, cooking for a couple of minutes.
4. Add the rice and stir to coat. Add the tomatoes, stock and seasoning then bring to a boil. Reduce heat to low, cover and cook for 25 mins until the rice is cooked through but the jambalaya is moist. If dry, add a little more boiling water.
5. Serve with Tabasco and lemon wedges
1 and 1/2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
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