This recipe was inspired after visiting The Jackdaw pub at Denton and having an excellent and very filling meat jambalaya. It's a pretty close approximation as a result of looking at a few Jambalaya recipes, and not bad for my first attempt :)
Dee Gautreau's Jambalaya seems like a worthwhile recipe to try at some point, too.
Update: I've cooked this a couple of times since, and updated the recipe to reflect how I'm happiest with it. It's much better than the first time I tried.
- 300g Chicken breast
- 400g Chorizo Sausage.
- 1.5 mugs of long grain rice
- 1 Red (or yellow) Pepper
- 4 Stalks Celery
- 1 Medium Onion
- 4 Cloves Garlic
- Splash of Olive oil
- Ground Black and Red Pepper
- Chopped fresh flat leaved parsley
- 2.5 mugs chicken stock
- 1 mug white wine
- 1/5th tube of tomato puree
- Heat some olive oil in a large pan with a well fitting lid.
- Finely chop the garlic, and add to the oil.
- Dice the chicken breast, and add to the pan.
- Chop chorizo into decent sized lumps and add to the chicken.
- Add chopped onions, sliced peppers and celery (cut into 1cm chunks) and cook on a medium heat until the chicken is cooked through (10ish mins).
- Add ground black and red pepper to taste.
- Thoroughly wash rice. Add rice to pan, and stir in. Pour in the wine and stir. Add chicken stock, and tomato puree.
- Stir well, cover, and allow to cook on a low heat, stirring occasionally until the rice is cooked and the jambalaya is just moist.
Serve with warm flour tortilla wraps.