Recipe – Jambalaya

My boyfriend, Matt, is a great cook and Jambalaya is the first thing he cooked for me. In the 2.5 years we’ve been together he’s made it for me loads of times; and now we live together it’s become a regular comfort-food staple.

This recipe is, as far as I can tell, gluten-free (using a gf chorizo). I guess it could also be made primal with a low-nitrite chorizo; the rice could also be substituted for quinoa if rice is not your thing.

[NB. I’m pretty rubbish at knowing if things are paleo/primal!]

Jambalaya

Serves 2

Chicken (about 1 breast or 2-3 thighs per person) cut into chunks.
1 Chorizo (cheaper/fattier is better, more expensive ones don’t have enough fat in
them) cut into slices.
1 courgette, sliced
1 bunch spring onions, chopped
Handful of fresh or pickled jalapeños, sliced (to taste!)
Chipotle Crush seasoning (from Chilli Pepper Pete) or a similar chipotle seasoning
1 jar of decent Passata.
1 mug of rice (Basmati works well)

Heat up a big frying pan and throw in the Chorizo chunks. These should start to render down and you’ll get a nice orange oil in the pan – keep the chunks moving or they’ll burn. Then add the chicken and lightly seal it in the orange oil.

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When it’s all sealed, throw in the rest of the veggies to soak up the last of the oil. Give it a couple of minutes and then turn the heat down and pour in the passata. You might want to add a tiny amount of water too (to rinse the last of the passata from the jar). Then add some of the Chipotle Crush seasoning to taste (a teaspoon full should be plenty for most people).

Let that simmer down gently for a few minutes, then add the rice. Let it sit on the surface rather than mixing it in straight away. Allow it soak up as much of the liquid as it can, before finally mixing it all together after around 10 minutes. Then, it’s a matter of simmering the jambalaya on a low heat, testing the rice every so often and checking that it doesn’t all sink to the bottom and burn onto the pan.

You may need to add another bit of water to the pan if the rice isn’t cooked but the liquid in the pan had been absorbed totally, as you don’t want it to dry out.

Cooking should take 45 minutes – 1 hour, from start to finish. The longer it takes, the more flavour the rice & chicken will absorb.

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Serves 2 hungry people (with scope for leftovers!)

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