This cheerful, colourful and slightly spicy one pot wonder originated in Louisiana and has strong Spanish and French influences. Traditionally, this dish includes rice with meat (usually spicy sausage), seafood and vegetables. The vegetables are usually a mixture known as the “holy trinity” in Cajun cooking, onion, celery, and green pepper. Tomatoes, chilis, garlic, white wine and turmeric are also added to make the flavours pop! Serve with some garlic bread and a simple green salad.
Serves: 4-6 Prep Time: 20 Minutes Cook Time: 30 Minutes
Avocado cooking oil (we love Olivado)
4 rashers streaky bacon, cut into 2cm pieces (we love Hellers)
5 chorizo sausages – sliced 1cm thick ( we love Hellers)
1 large onion – roughly chopped
1/2 green capsicum – diced
1/2 red capsicum – diced
1 stalk celery – diced
2 cloves garlic – minced
1 ½ cups long grain white rice
½ tsp cayenne pepper (we love Gregg’s)
1 tsp ground turmeric (we love Gregg’s)
2 tsp creole spice (we love Gregg’s)
1 dried bay leaf (we love Gregg’s)
½ cup + 1 tbsp white wine (we love Ara Sauvignon Blanc)
1x 400g tin crushed tomatoes( We love Delmaine)
1 ½ cups chicken stock
1 cup raw prawns, defrosted, shelled and deveined
1 squid tube, thawed and sliced into rings (we love United Food Co.)
4-6 garlic breads, toasted to serve (we love Giannis)
Fresh parsley, to garnish
1. Heat a large heavy-bottomed pot over medium heat and add generous drizzle of avocado cooking oil. Add the bacon and chorizo, and cook until the sausages turn a lovely golden brown colour.
2. Add the onions to the pot and continue to cook for 5-8 minutes until the onions have softened. Add celery, green and red capsicums and garlic. Cook for another 5 minutes, stirring occasionally so that everything cooks evenly.
3. Next add the rice, turmeric, cayenne, and bay leaf and cook stirring continuously for about 1 minute. Add the ½ cup white wine, tomatoes and chicken stock, then increase the heat to high. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
4. While the rice is cooking, season the prawns with salt and pepper, and toss with the remaining wine. After the rice has simmered for 10 minutes, fold the prawns into the dish. 5. Cover again, continue to cook over low heat for another 5 minutes until prawns have just cooked through.
6. Turn off the heat, keep the lid on to let everything rest for at least 5 minutes.
7. Fluff the jambalaya with a fork, garnish with parsley and serve with toasted garlic bread.