Saturday, March 27, 2010

20100327 Jambalaya

(SOURCE: BBC Good Food Magazine)

I halved the ingredients below in a hope to make a dish for two - but it didn't work. A good lesson learned - portion of water in such a dish cannot be simply halved!

12 chicken breasts, legs, thighs, or a mixture
3 tbsp cajun seasoning
4 tbsp vegetable oil
3 large spanish onions, two sliced and one diced
450g smoked sausage, cut into 5mm slices
1 red pepper, diced
1 stick celery, diced
2 garlic cloves, finely chopped
400g basmati rice
3 spring onions, chopped

1. Sprinkle the chicken pieces with 2 tbsp Cajun seasoning. Heat 3 tbsp of the oil in a large, heavy-based casserole, and fry the chicken in batches for 4 to 5 minutes, turning occasionally until well browned. Remove the chicken from the pan and set aside.
2. Slice 2 of the onions, add to the pan and fry for 4 to 5 minutes. Sir continuously, scaping the bottom of the pan to dislodge the browned bits. Cook for a further 5 minutes, until the onions are soft and golden. Reduce the heat and cook over a low heat for a further 5 minutes. Return the chicken to the pan and cook uncoered over the lowest heat for about 45 minutes.
3. In another heavy pan, heat the remaining oil and fry the sausage for 3 to 4 minutes until browned. Dice the remaining onion and stir in with the pepper, celery and garlic and cook for 4 to 5 mnutes, stirring occasionally, until soft and just beginning to brown. Spoon on top of the chicken, then add the rice. Pour in 700ml cold water. Add 2 to 3 tsp of the remaining Cajun seasoning. Cover with a tightly fitting lid, lower the heat and simmer for 20 minutes, without lifting the lid. If the rice is still a little hard, add a little more water, cover and simmer for a further 5 to 8 minutes until tender. Stir in the spring onions juts before serving.

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