My friend Michala used to live in Gordons Bay. We have a common love of food and she shared this recipe of Jambalaya with me. I have never tried this version which is why there is no photograph of her dish. Maybe one day I will get around to testing it.
Hi Tandy,
This jambalaya recipe comes from the Argus food section on Thursdays, and it’s from 2001! It seems to get better and better.
Michala
Jambalaya Guest Post
At this stage of my blogging I was not really concerned with photographs. My blog was all about sharing recipes. I made an effort to share a recipe per day and this one was orginally posted on my food24 blog. I moved that blog across to the Taste platform as it was part of Woolworths. At that stage I was developing recipes for their online portal. I have also had my recipes featured in their magazine. I only started this WordPress blog in 2010 and at the time I created it I just moved all of my recipes across. This is why there is an untested recipe featured here, with no visual content.
Jambalaya
Ingredients
- 2 chourizo sausages chopped
- 30 mls oil
- 4 chicken breasts cut into slices
- 1 onion chopped
- 2 garlic cloves chopped
- 1 green pepper chopped
- 1 red pepper chopped
- 250 mls rice
- 400 mls chicken stock
- 2 large tomatoes seeded and chopped
- a pinch of sugar
- 5 mls fresh thyme or 3ml dried thyme
- 5 mls chilli powder
- 45 mls parsley chopped
Method
- Saute sausages till browned and remove from oil.
- Add chicken and brown for 3 mins and remove.
- Add onions and fry for 2 or 3 mins before adding the garlic and peppers.
- Add the rice and stir through so that all the grains are covered in oil.
- Add the browned sausages, chicken and stock and simmer for 15 mins.
- Then add the remaining ingredients except for the parsley, and cook for a further 30 mins until rice is tender and stock is cooked away.
- Toss in the parsley before serving.
- To make it more extravagant, add prawns or ham .
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