Wednesday, 5 December 2012

Attempt #27: Chicken, Sausage & Prawn Jambalaya

My first time trying and attempting a Jambalaya.

This dish requires more work unlike most of Jamie’s recipes. Which tends to be quite simple. However, good experience! Good exercise to try paella next perhaps! J

What I have learnt from this attempt:
1.       Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’
2.       Jambalaya is supposed to be kind of ‘porridge-gy’consistency and come come from a similar place to paella, kedgeree and risotto.
3.       Jambalaya is fun to make as all ingredients goes into 1 pot!

The result:

Not too bad. But I realized that the quality of the chicken stock is important. I used the pre-packed Organic Low Sodium Chicken Stock. It may have been yummier if I were to cook the stock fresh on my own.

Jamie's Rendition:

• 4 chicken thighs, skin on, preferably free-range or organic
• 4 chicken drumsticks, skin on, preferably free-range or organic
• sea salt and freshly ground black pepper
• cayenne pepper
• olive oil
• 300g smoked sausage, such as andouille or fresh chorizo, skin removed, cut into 1cm thick slices
• 1 large onion, peeled and roughly chopped
• 1 green pepper, deseeded and roughly chopped
• 1 red pepper, deseeded and roughly chopped
• 4 sticks of celery, trimmed and roughly chopped
• 4 fresh bay leaves
• 4 sprigs of fresh thyme
• 6 cloves of garlic, peeled and sliced
• 1–2 fresh red chillies, deseeded and finely chopped
• 1 x 400g tin of chopped tomatoes
• 1.5 litres chicken stock, preferably organic
• 700g long-grain rice
• 16–20 raw king prawns, peeled and deveined
• a handful of fresh curly parsley

Season the chicken with salt, pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It’s important to control the heat of the pan: you don’t want it to be so slow nothing’s happening, or so fast that things are catching and burning. You want a steady, solid heat.

Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.

Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken’s ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the pictures). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.

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