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BBV’s Jumpin’ Jumbalaya

I am not going to pretend this is authentic. I will say that it is quick, easy and tastes pretty damn good but if Momma Cherri came for dinner she would possibly hit me with a wooden spoon.

It’s one of those meals that goes easy on the waistline but gives you a warm hug, you can even have it cold and served up at say a BBQ if you wanted to make it a side. The best bit is once you’ve got the base down (you cannot leave out your holy trinity of celery, green pepper and onions) you can add whatever extras you like, personally i like sausage and chicken but you go wild, seriously, i’ve given you permission and everything.

This, like the jerk chicken, is a recipe that uses a spice mix that you can make up in bulk then label and through into a drawer to be brought out as and when you want it.

For your spice mix (this will make about an American cups worth, basically enough for a few dishes) you will need;

– 4 teaspoons salt
– 4 teaspoons garlic powder
– 5 teaspoons paprika
– 2 teaspoon ground black pepper
– 2 teaspoon onion powder
– 2 teaspoon cayenne pepper
– 2.5 teaspoons dried oregano
– 2.5 teaspoons dried thyme
– 1 teaspoon chilli flakes (optional but i like a kick)

For your jambalaya

– 1 tbsp olive oil
– 2 chicken breasts , chopped or left over roast chicken if you have any
– 1 onion , diced
– 1 green pepper , thinly sliced (you can use red if you prefer)
– 2 -3 stalks of celery
– 2 garlic cloves , crushed
– 75g chorizo , sliced
– 2.5 tbsp Cajun seasoning
– 1 tbsp tomato paste
– 250g rice
– 400g can plum tomatoes
– 350ml chicken stock

Cook your chicken though and put to one side.

Chop and fry your onion on a low heat till soft then add your pepper and celery (also chopped). Add your garlic and stir through then put in the tomato paste and allow to cook at the bottom of the pan for a few minutes then stir it through the veg.

Then you want to add your meat back into the pan, if you are using prawns, don’t add those until the last 5 minutes or so of cooking. On top of that add your rice, the tinned toms, your seasoning, and the chicken stock so the liquid just covers the the rice.

Give it a good stir so its all covered in delicious and bring to the boil. Once there turn the heat off, wack the lid on and watch Eastenders. Don’t touch the pan AT ALL.

When ready give the rice a good stir so all your ingredients are distributed evenly and serve with corn bread if you can be bothered or french stick if you can’t.

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