Jambalaya is a simple Cajun rice dish that can be made with whatever you have on hand. Follow the basic procedures here and raid your fridge or freezer for ingredients to prepare this one pot meal.
Ingredients
| 2 Tbsp | Olive oil |
| 1 | Large onion, finely chopped |
| 2 stalks | Celery, finely chopped |
| 2 | Capsicums, finely chopped |
| 5 cloves | Garlic, crushed with 2 tsp sea salt |
| 4 | Chorizo sausages, cut into wedges, choose smoked chorizo, you may need up to 6 sausages (Main) |
| 1 large | Ham hock, meat cut into similar sized hunks as chorizo (Main) |
| 2 cups | Long grain rice (Main) |
| 3 | Tomatoes, diced |
| 3 cups | Chicken stock, hot |
| 1 | Lemon, zest and juice |
| 1 tsp | Smoked paprika |
| ½ tsp | Cayenne pepper |
| ¼ tsp | Ground black pepper |
| 12 | Mussels, cleaned and scrubbed, or use prawns or oysters (Main) |
| 1 bunch | Spring onion, chopped, and parsley to serve |
AdvertisementAdvertise with NZME.
Directions
- In a large casserole dish that is flameproof, heat olive oil and sweat finely chopped onion, celery, capsicums and the garlic crushed with 2 tsp sea salt over a medium heat until soft.
- Add the smoked chorizo and the meat from the ham hock and fry for 5 minutes until brown.
- Add rice and cook a further 5-7 minutes to heat it. Add tomato, hot chicken stock, lemon zest and juice, smoked paprika, cayenne pepper and ground black pepper. Simmer over a medium-low heat, stirring often to prevent sticking, until the rice is just cooked and the liquid incorporated, approximately 30 minutes.
- Add mussels and press them deep into the rice. Cover the pot, cook a further 5 minutes over a very low heat (or until the mussels are open), remove from heat and rest, covered. Season with chopped spring onions, parsley and sea salt flakes. Serve with a fresh side salad and hot garlic bread.
A taste of Eat Well straight to your inbox
Sign up for Eat Well recipe inspiration, news and more.By signing up for this newsletter, you agree to NZME’s Terms of Use and Privacy Policy.
