Jambalaya is a classic one-pot dish from Louisiana with its roots in French, Spanish and West African cuisines. It typically blends rice with a mix of meats, vegetables and bold seasonings.
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
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As well as your basic cooking tools, you will need...
Deepsided Pan
Peel and dice garlic and onion. Dice capsicum. Slice spring onion. Dice celery. Dice fire roasted capsicum. Slice chorizo. Cut chicken into bite sized pieces.
Heat a pan on medium high heat with a drizzle of oil. Add onions, celery and capsicum, cook for 3-4 minutes. Add chorizo and garlic, cook for 2-3 minutes. Add chicken and brown, about 2-3 minutes.
Add rice, spice mix, tomato paste, stock, half of the fire roasted capsicum and 11⁄2 cups of water. Reduce heat to a simmer and cover, cook for 15 minutes or until rice is tender and the liquid is absorbed.
Divide jambalaya between bowls and garnish with spring onions and the remaining fire roasted capsicum. Enjoy!
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