cooking class Jambalaya
The Australian Women's Weekly Food|Issue 82
Our hearty, Creole-style all-in-one rice dish is easy enough for midweek and smart enough for weekend entertaining.
- MICHELE CRANSTON
cooking class Jambalaya

PREP+COOK TIME 55 MINUTES (+ STANDING) SERVES 4

4 (800g) chicken thighs cutlets

1/4 cup (60ml) extra virgin olive oil

250g cured chorizo sausage, sliced

2 medium (300g) brown onions, chopped

4 cloves garlic, crushed

2 (300g) celery stalks trimmed, sliced

1 tablespoon Cajun seasoning

2 teaspoons sweet paprika

1 medium (200g) red capsicum, chopped

1 medium (200g) green capsicum, chopped

400g canned diced tomatoes

2 cups (500ml) chicken stock

1 1/2 cups (300g) long-grain white rice

8 large (560g) uncooked prawns

1/4 cup coarsely chopped fresh flat-leaf parsley lemon wedges, for serving

この蚘事は The Australian Women's Weekly Food の Issue 82 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は The Australian Women's Weekly Food の Issue 82 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

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