Chicken and Seafood Jambalaya
Jambalaya is a popular dish of West African, French, Spanish and Native American influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, and of course chicken and seafood, such as crawfish or shrimp.
My take on this recipe is to remove the sausage and use smoked oysters with their intense flavoured oil directly from the tin. Really does add an extra element to this delicious rice dish. Serve with plenty of fresh lemon juice and voila, you have a true taste of the South.
Ingredients
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Jambalaya Spice Mix:
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2 bayleaves
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Generous pinch of sea salt
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1 tsp dried chilli flakes
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1 tsp dried oregano
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1 tsp white pepper seeds- or powder
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1 tsp ground black pepper
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1 tsp dried Thyme
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Other:
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2 tbsp oil- rapeseed or olive oil
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2 large onions- chopped
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4 sticks of celery- chopped
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2 green peppers- halved, de-seeded and chopped
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4 small chicken breasts- roughly chopped
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4 garlic cloves- roughly chopped
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1 x 450g tin of tomatoes- chopped
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135g tomato puree- 1 small carton
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400ml stock- or water
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3 large spring onions- washed, trimmed and chunkily sliced
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370g long grain rice- washed
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250g frozen shrimps- defrosted
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1 x 85g tin smoked oysters- in oil (use it all)
Instructions
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Prepare Jambalaya Spice Mix:
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01 In a small bowl or pestle and mortar add all dry spice ingredients. Bruise together to form a dry spicy mix.
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Cook:
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Stage one:
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02 In a large heavy duty oven proof casserole dish heat the oil. Add the onions, celery, peppers and saute until soft, stirring frequently.
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Stage two:
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03 Raise the heat and add the chicken pieces. Saute quickly all over.
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Stage three:
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04 Reduce the heat and now add the Jambalaya spice and chopped garlic.
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05 Cook for approximately 3 minutes, stirring constantly and scraping the pan as required.
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06 Now add the tin of chopped tomatoes, the tomato puree and stock (water). Bring to a gentle simmer.
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Stage Four:
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07 Add the chopped spring onions, allow to cook for 2 minutes and finally add the rice, shrimps and tinned smoked oysters plus oil.
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Final bake:
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08 Cover the pan and bake in the oven for 30-45 minutes until the rice is tender.
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09 Serve hot with fresh lemon wedges.
Notes
If you have a food processor use it to chop the vegetables (onion, celery, green peppers) as real quick and easy. The addition of the chopped garlic comes last, to prevent overcooking and burning. If you have not got a large, heavy bottomed oven proof pan with a lid, make initially in a sauce pan and then transfer to an ovenproof dish for the final bake - covering with tin foil to make the lid.
