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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I went to the Rainforest Cafe in Chicago a few years ago, and happened to order the Jambalaya. I had never had Jambalaya, and from the menu it looked a good choice, but I can honestly say, It was the best meal I have ever eaten. I have tried to make this dish many times, and have now (I think) simplified and perfected it. As an Englishman, no-one over here has even heard of Jambalaya, but I have made this dish for lots of friends, who all absolutely love it, and I swear it is the closest I have come to that fabled recipe. It is a cheat in that I use some store-bought items, but if you know how to substitute with fresh produce then let me know. I hope you all enjoy this meal as much as I do! Ingredients:
125 g butter |
5 tablespoons worcestershire sauce |
4 garlic cloves, crushed |
1 teaspoon cayenne pepper |
1 tablespoon thyme |
1 tablespoon oregano |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon paprika |
2 chicken breasts, diced |
125 g prawns or 125 g shrimp |
1 green pepper, sliced |
1 red pepper, sliced |
1 green onion, sliced |
1 red onion, sliced |
1 whole chorizo sausage, sliced |
500 g pasta sauce |
1 dash white wine |
500 g microwave mexican rice |
Directions:
1. In a pan, melt the butter and add the Worcestershire sauce, garlic, cayenne pepper, thyme, oregano, salt, pepper and paprika. Dice the chicken and add to pan. Cook until it starts to brown. Chop onions and peppers and add to pan. Slice chorizo sausage, add to pan and cook until the vegetables soften.
2. Add the prawns/shrimp, the pasta sauce, the wine, and the rice. Stir and cover. Simmer for 20 minutes, stirring occasionally.
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