Jambalaya is the paella, the biriani, the special fried rice, of the American Deep South. A deliciously spicy rice dish filled with chicken, prawns and spicy sausage, it is also great to use up some of that leftover turkey – just replace the chicken with it. This dish is great as part of a buffet for a supper party, and also a comforting midweek supper involving little effort.

(SERVES 4)

01.

Ingredients

200g long grain rice, cooked until just done in water to which you have added 1tbs tomato powder, 2tsp cajun seasoning and 2tsp smoked paprika, then thoroughly drained
8 chicken thighs, poached until done (or leftover turkey meat would be just as good)
100g chorizo (or any other spicy) sausage, sliced
100g frozen prawns
1 large onion, chopped
1 green and 1 red pepper, chopped
2 mild green chillies, chopped
4 cloves garlic, chopped
4 tomatoes, chopped
4tsp Cajun seasoning
2tsp smoked paprika
1tsp tabasco sauce
1tsp Worcestershire sauce
1tbs thyme

02.

Method

  • In a saucepan heat a little olive oil and then saute all the ingredients except for the rice for 10-15 minutes.
  • Place the rice in a casserole, then mix together with the ingredients you have sauteed, making sure the rice is well coated with everything.
  • Place the casserole in an oven preheated to 160, and bake for 20-30 minutes until all the flavours have integrated.
  • Serve the Jambalaya with some tabasco on the table, and a big crunchy salad.