Chicken Jambalaya Recipes

Ingredients :

3 - 3.5 lb chickens

1 lb raw smoked gammon

4 tbsp lard or bacon fat

1/2 cup plain flour

3 onions, finely sliced

2 green peppers, seeded and sliced

1.5lb tomatoes, chopped

2-3 garlic cloves, crushed

2 tsp chopped fresh thyme or 1 tsp dried thyme

24 Mediterranean prawns, seeded

3 cups long grain rice

1-2 dashes Tabasco sauce

6 spring onions, finely chopped

3 tbsp fresh parsley, chopped

salt and ground black pepper

Cut each chicken into 10 pieces and season. Dice the gammon, discarding the rind and fat. In a large casserole, melt the lard or bacon fat and brown the chicken pieces all over, lifting them out and setting them aside as they are done. Turn the heat down, sprinkle the flour onto the fat in the pan and stir the roux turns golden brown. Return the chicken pieces to the pan, add the diced gammon, onions, green peppers, tomatoes, garlic and thyme and cook, stirring regularly, for 10 minutes, then stir in the prawns.

Stir the rice into the pan with 1.5 times the rice's volume in cold water. Season with salt, pepper and Tabasco sauce. Bring to the boil and cook over a gentle heat until the rice is tender and the liquid absorbed. Add a little extra boiling water if the rice dries out before it is cooked. Mix the spring onions and parsley into the finished dish, reserving a little of the mixture to scatter over the jambalaya. Serve hot.

Serves 10

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