Jambalaya !!!

Oh man i have to say this is one of my favourites ... honestly i could have eaten the whole saucepan! it's delicious. My mum used to make this for me ... but i know she bought the sauce! I havent had it since as you dont seem to be able to buy the sauce anymore! So i found myself a recipe online and adapted it and this is my version!

I made my jambalaya with big king prawns, chorizo  and cubed pancetta. An odd mix but you can pretty much add anything! Mum used to do it with chicken, which would go great with any of the meat above ... I think a mix keeps it a bit more authentic but i could be wrong!

So where does this dish come from? there is some confusion - to me its a creole dish! Originating in the spanish dish paella. There are however african influences and the name in itself is apparently a mixture of french "a la" (with) "Jambon" ham and "ya" which apparently is an african word for rice. They say there are similarities between Jollof rice and Jambalaya which after having cooked both recently i agree with - the recipes are similar and the method.

So heres the recipe ... have a go - it's incredible ! It makes enough for about 6 good size portions.

Ingredients:
1 tablespoon olive oil
225g chorizo
200g pancetta cubes
1 tablespoon butter (you may or may not need this – you decide)
1 medium onion, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato/ tinned tomatoes
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR ½ teaspoon cayenne (I used a chilli and a half and the cayenne pepper)
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional
2 tsp dried parsley
3 tbs freshly squeezed lemon juice
225g prawns, deveined (20 to 24 count)

1. Heat the oil in a large saucepan over medium heat, add the chorizo and saute for 5mins or so, until browned. Remove the chorizo to a bowl, and set aside.

2. Add the pancetta to the same pot and cook for 5 mins, until lightly browned. Remove to the bowl with the chorizo, and set aside.

3. Add the butter, onion and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent.

4. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.

5. Add the stock and bring to the boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes.

6. Add parsley, lemon juice and the prawns, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.


all there is left to say is ENJOY !!! I know you will !!