Jambalaya de pollo, salchicha y langostinos

Ingredientes

• 1 tablespoon garlic infused oil
• 1 red capsicum, seeded and diced
• 1 stalk celery, chopped
• 1 courgette, sliced into half moons
• 1 carrot, diced
• 1 boneless skinless chicken breast or thigh, cut into 3 cm pieces
• 150 g sausage, sliced into rounds
• 1x 400g can tomatoes
• 2 Tbsp Cajun seasoning
• Salt and pepper to taste
• 1 tsp dried oregano
• 1 tsp dried thyme or basil
• 1/3 tsp dried chilli flakes or 1/4 tsp cayenne pepper (optional based on heat tolerance)
• 2 cup chicken stock
• 1 cup white rice
• 300 g raw prawns, peeled
• Optional hot sauce if you like your meals hot and spicy
• Optional chopped parsley for garnish

Preparación

1. 1

   Heat a large pan over medium heat. Add the diced chicken breast and cook until browned. Remove with a spoon and set aside.

2. 2

   Add the chopped sausage to the pan, cook for 5 minutes, take out and leave aside.

3. 3

   Add oil, capsicum, celery, courgette and carrot, and cook for 6-7 minutes until softened.

4. 4

   Add canned tomatoes and cook for 3 min. Add Cajun seasoning, salt and pepper, oregano and thyme or basil.

5. 5

   Stir in the rice and chicken stock. Bring the pan to boil, then reduce heat to a simmer. Cover and let simmer for approximately 25 minutes, or until the rice is cooked and the liquid is absorbed.

6. 6

   Add the prawns on top of the Jambalaya mixture, stir through gently and cover with a lid. Simmer, stirring occasionally, until the prawns are cooked through (about 5 minutes depending on the size of the prawns being used).

7. 7

   Add the chicken and sausage back into the pan and mix through to heat.

8. 8

   Option to add hot sauce depending on heat tolerance.

9. 9

   Garnish with chopped parsley