Jambalaya

Image courtesy of bbcgoodfood.com

This is a dish I've always liked - combining several of my favourite things - a wet(ish) rice dish, seafood, meat and a warming spicy element. Its kinda like paella but the other way around. This recipe I suppose is quite generic, but it provides a means to start from and to add or deplete whatever you like to suit your palate. Its also very hearty and warming - which I think is perfect for this time of year.

Posted specially for Trudy who has struggled to find a good jambalaya recipe - may this be a good starting point on your palates journey.

You will need:

tbsp vegetable oil
3 rashers smoked bacon (copped into 1cm pieces)
3 cloves crushed garlic
1 large red onion chopped to 1cm dice
2 celery storks chopped to 1cm dice
350g long grain rice soaked in cold water for 30 mins, and drained
300ml good quality chicken stoc
300ml good quality fish stock
glass dry white vermouth or white wine
1/4 tsp cayenne pepper
tsp paprika
tsp cumin
1 bay leaf
1 large pepper, chopped to 1cm dice
1 can / carton chopped tomatoes
125g cooked ham, chopped
125g prawns (raw) (king or tiger preferred)
125g cooked chicken, chopped
tsp chopped parsley
tsp chopped chives

The doing bit

Heat the oil in a pan and add the bacon, celery, peppers, garlic and onions. Cook until soft. add the cayenne pepper, paprika and cumin. Cook out for a further 2/3 minutes. Add the rice until the rice is coated in the oil, then add the wine, and then the stock and the bay leaf. Bring to the boil.

Reduce the heat to low and simmer for 10 mins. Add the tomatoes, bring to the boil again, then reduce to a simmer and cover for a further 5 minutes.

Stir in the ham, chicken and prawns and recover the pan. cook for a further five mins (or until the meat and prawns are cooked through).

Transfer the mixture to a serving pot, and garnish with the herbs. Serve immediately.

Optional: Finish also with lemon or vanilla butter you'll find it a wonderful variation.