In this video recipe Barry Lewis shows you how to make a delicious Jambalaya recipe featuring chicken thighs, chorizo, fish, sweetcorn and rice, it's loaded to the max and simple to chuck together - give this one a go and put your own spin on it adding whatever you like!
1 (sustanable, I went for coley)
Chorizo/Spicy sausage equivalent
Canned plum tomatoes
400 Gram (1 tin)
1 , sliced
2 , sliced
1 , chopped
1 Clove (5 gm), chopped
1 , chopped and de-seeded
Chicken stock cube
Long grain rice
Fresh chopped parsley
1⁄2 Cup (8 tbs), divided
Marinate fish fillet with salt and chilli powder.
Heat a saucepan with oil and sauté the chicken pieces in it until chicken gets cooked. Once done, transfer it to another bowl.
In the same saucepan, cook the marinated fish fillets on both sides for 2 minutes. Once done, transfer it to another bowl.
Saute onions in little oil in the same saucepan. Once it gets cooked add chopped chorizos and cook well.
Add chopped garlic, Cajun seasoning, smoked paprika and cook for 2 minutes.
Add chopped pepper, sweetcorn, bell pepper, spring onions and cook for 5 minutes.
Add cooked fish fillet, chicken, canned tomatoes, water, stock cube and rice. Cover with lid and cook until the rice gets cooked with occasional stirring.