Creole Chicken and Chorizo Jambalaya

Traditional Jambalaya comes from the deep South of America, New Orleans, Louisiana and is a classic Cajun spiced Creole one pot recipe. In this recipe it is made with Chicken and Chorizo, packed full of Cajun flavouring and Rice. Jambalaya is much like a Paella, in that it is traditionally made with Prawns (Shrimps) and cooked in a Dutch Oven. https://Www.Cowbridgekitchen.com/jamb... Ingredients: 45 ml of Olive Oil 30 g of Cajun Seasoning 300 g of chorizo Sausage 2 Chicken Breasts (500 g) 1 Diced Brown Onion 1/2 Green Pepper 1/2 Yellow Pepper 1 Stalk of Celery 2 tsp of Lazy Garlic (2 cloves) 1 tin of Chopped Tomatoes (400 g) 2 tsp (20 ml) Worcestershire Sauce 3 Chicken Stock Cubes to make 300 ml of Stock 190 g uncooked white rice 2 Spring Onions Spice Mix: 1 tsp Salt 1/4 tsp Black Pepper 1 tsp Dry Thyme 1 tsp Dry Oregano 1/4 tsp of Chilli Flakes 1/4 tsp Chilli Powder 2 tsp of plain flour Method: Cut the Chicken into strips or pieces and the sausage into thin slices then season with the Cajun seasoning and a splash of olive oil. Heat the oil in a cast iron caserole pan (Dutch oven) then brown the sausage and the Chicken in the pan so that the Chicken is sealed and lightly brown. Remove the meat and set aside in a container. Cook the diced peppers and Celery until soft then add the Garlic and cook for another 30 seconds. Make up a spice mix from the ingredients opposite then add the spice mix of Salt, Pepper, Thyme, Oregano, Chilli and Flour to the pot and mix into the veg with a wooden spoon Make up 300ml of Chicken stock with the 3 stock cubes. Empty the tin of chopped tomatoes, Worcestershire Sauce and Chicken Stock to the pot and mix together. Add the Chicken, Sausage and rice into the pot mix in and then cover and let simmer on a low - medium heat for about 30 mins until the rice is cooked and the liquid is reduced by 2/3 Stir this with a wooden spoon every 10 minutes to stop the rice sticking to the pot. Slice up the spring onions ready to top the dish when cooked. Jambalay can be served on its own or maybe with some fresh warm bread. ---------------------------------------- Music by : Mini Vandals & Audionautix