Prawn, Chorizo & Chicken Jambalaya

by Steve Christensen
 
Prawn, Chorizo & Chicken Jambalaya
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Prawn, Chorizo & Chicken Jambalaya

Yield: 6
Author: Steve
Prep time: 30 MinCook time: 45 MinInactive time: 10 MinTotal time: 1 H & 25 M

Ingredients

  • 1 tablespoon Olive Oil
  • 500 g Chicken Thighs, large diced pieces
  • 250 - 500 grams Raw Prawns, shelled & deveined
  • 1 Onion, diced
  • 1 Red Capsicum, chopped into cubes
  • 2 teaspoons Garlic Crushed
  • 4 Chorizo Sausages, sliced 2cm thick
  • 2 tbsp Creole Seasoning
  • 250 g Long Grain Rice
  • 400g can Tomatoes, diced or crushed,/i>
  • 350 ml Chicken Stock

Instructions

  1. Heat the oil in a large frying pan with a lid. 
  2. Add the chicken and chorizo and cook until the chicken is cooked and the chorizo has browned slightly.
  3. Add in the onion and cook for a few minutes until soft.
  4. Add the pepper, garlic, and Creole Seasoning.  Cook for 5 mins more.
  5. Add the uncooked rice.
  6. Add the tomatoes and stock and prawns.
  7. Cover and simmer for 20-25 mins until the rice is tender stirring every so often so it doesn't stick to the bottom of the pan. 
  8. Add more chicken stock if it gets a bit too dry.
  9. Once the rice is cooked, turn off the fry-pan and let it sit for a few minutes.
  10. Enjoy!

Notes:

 

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