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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.
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
This story is from the Issue 82 edition of The Australian Women's Weekly Food.
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