Jambalaya

Ingredients for Jambalaya

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2 medium cloves garlic, peeled

• 1 large green pepper, cored, seeded and chopped

• 2 celery stalks, diced

• 3 tablespoons fresh Italian parsley, minced

• 110g extra-lean smoked ham, cut into 1/2-inch cubes

• 140g boneless, skinless chicken breast, diced

• 1 large bay leaf

• 1 teaspoon cayenne pepper

• 1 can (800g) diced tomatoes

• 1 can (230g) tomato sauce

• 180ml brown rice, uncooked

• 675g medium prawns, peeled, deveined and chopped into bite-sized pieces

How to make Jambalaya

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 425ml cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in prawns and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.