Jambalaya (this is a very simplified version of the traditional dish) shared with us by A Brown using Northern Native Woodland Pork Sausages.
Ingredients (SERVES 2-4 Depending how hungry you are)
- 3x of your finest sausages!
- 2x chicken thighs, fat removed and diced
- 1x White Onion, diced
- 2x Sticks of celery, diced
- 1x Bell Pepper, diced
- 1x carrot, diced
- 3x Garlic Cloves, minced
- 250ml of chicken stock
- 1x tin of chopped tomatoes
- 2tsp of smoked paprika
- 1tsp cayenne pepper
- 1tsp dried thyme
- 2tbsp fresh chopped parsley
- Salt and pepper to taste
- Long Grain Rice, can be uncooked or cooked or packet. No big deal really.
- A pinch of tabasco
- Spring onions, sliced (to serve)
Method
- Sautee the diced onion for a couple minutes then add the garlic, sausages and chicken. I like to leave the sausages whole at this point but if you want to chop them smaller beforehand you can, otherwise once cooked you can remove and slice, so they don’t fall apart when chopping.
- Add salt and pepper to taste.
- Once lightly browned add the celery, bell pepper and carrot and cook on a medium high heat.
- Add the stock and the chopped tomatoes, bring to a boil for a moment then reduce the heat to simmer.
- Add all the seasoning (honestly the measurements are estimates, I’m pretty heavy handed with seasoning)
- Once reduced nicely after around 15-20 minutes add your rice and allow it to soak up the flavours for 5 minutes, if your using uncooked you may want to do this earlier.
- Add a pinch of tabasco and it’ll be the bee’s knees!
- Serve
Northern Native 