Jambalaya
This Creole dish is a great way of using up leftovers, such as cold roast chicken. Oregano, which is sprinkled over the Jambalaya just before serving, is one of the few herbs that retains its flavor when dried -- so if you can't find the fresh herb, use a little dried instead.
This Creole dish is a great way of using up leftovers, such as cold roast chicken. Oregano, which is sprinkled over the Jambalaya just before serving, is one of the few herbs that retains its flavor when dried -- so if you can't find the fresh herb, use a little dried instead.
Serving: 4
2 tablespoons olive oil
2 tablespoons olive oil
1 onion
3 1/2 ounces frankfurters or smoked sausages, sliced
3 1/2 ounces cooked chicken, cut into cubes4 ounces
quick-cook rice
13-ounce can chopped tomatoes
7 ounces chargrilled peppers in oil
, drained and chopped
2 cups chicken stock
2 bay leaves
Pinch of Salt and pepper Chopped oregano, to garnishSoured cream, to serve (optional)
Heat the olive oil in a large frying pan and fry the onion for 3 minutes. Add the sausages and chicken and fry for a further 2 minutes. Add the rice, tomatoes, peppers, chicken stock, bay leaves and allspice.
Heat the olive oil in a large frying pan and fry the onion for 3 minutes. Add the sausages and chicken and fry for a further 2 minutes. Add the rice, tomatoes, peppers, chicken stock, bay leaves and allspice.
Cover and simmer very gently for 10 minutes or until the rice is tender and the liquid has been absorbed. Season with salt and pepper and scatter with oregano. Serve with soured cream, if desired.
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