Jambalaya criolla con pollo, chorizo y langostinos

Ingredientes

• 8 ounce / 225 grams boneless chicken thighs
• 6 ounce / 180 grams frozen shelled prawns
• 4 ounce / 100 grams andouille or chorizo sausage
• 1 large onion
• 1 red bell pepper / capsicum
• 2 stalks celery
• 2 cloves garlic (or 1 teaspoon crushed garlic from a jar)
• 1 - 2 small chilli peppers (optional (or 1 teaspoon chilli paste))
• 14 ounce / 410 gram can chopped tomatoes
• 1 - 2 tablespoons tomato paste / tomato puree
• 2 chicken stock cubes
• 1 cup / 200 grams uncooked long grain rice
• 2 teaspoons cajun spice
• 2 teaspoons smoked dried paprika
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons olive oil

Preparación

1. 1

   --- Preparation ---

2. 2

   Remove the skin and visible fat from the chicken and cut into bite sized pieces. Cut the sausages into thin rings or smallish chunks. Defrost the prawns.

3. 3

   Peel the onion, wash the celery stalks and wash the bell pepper and remove the seeds and inner membranes. Chop all the vegetables into approximately 1cm dice. If you are using fresh garlic, mince it finely.

4. 4

   If you have fresh chicken stock you can skip this step, otherwise dissolve the chicken stock cubes in 2 cups of boiling water.

5. 5

   --- Jambalaya ---

6. 6

   Heat the olive oil in a pan and fry the onions, garlic, celery, chilli and red peppers over a medium heat until they start to soften.

7. 7

   Push the vegetables to one side, add the chicken pieces and continue to fry until the chicken turns white.

8. 8

   Push the chicken to one side and fry the chorizo until it starts to brown and release its fat.

9. 9

   Stir everything together and add the rice.

10. 10

    Add the can of chopped tomatoes, the spices and the prepared stock.

11. 11

    Cover with a lid and simmer for 15 to 20 minutes until the rice is cooked and the liquid has been absorbed. Stir occasionally.

12. 12

    If the mixture looks a little dry, add another splash of stock, but don’t make it too wet.

13. 13

    Add the prawns. Cover with a lid and leave on a low heat until the prawns have cooked and turned pink.

14. 14

    Remove from the heat and serve immediately with a fresh green salad and slices of crispy garlic bread.