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Jambalaya     HT  MC  Cajun  Creole  50mins

Serves 4     Hot   Pork  Shellfish   Seafood  Grains   Vegetables  Herbs  Main course   Dairy Free  Eggless  Louisiana  North America  Nth American

 

Ingredients

20ml/2fl.oz Oil

100g/4oz Spicy Sausage, sliced

1 Green Capsicum, (sweet pepper) deseeded and diced

A 255g/8oz piece of Ham, diced

1 Onion, chopped

2 Garlic Cloves, crushed

275g/10oz Long Grain Rice

450g/1lb Tomatoes, chopped

˝ teasp Dried Thyme

˝ teasp Cayenne Pepper

600ml/20fl.oz.  Chicken Stock

450g/1lb Crayfish (Crawfish) Tails

 

Instructions

 

1. Heat the oil in a frying pan then add the sausage, ham and capsicum and fry for 5 minutes. Remove with a slotted spoon and reserve.

 

2. Add the onion and garlic to the pan and gently fry for 5 minutes.

 

3. Add the rice and cook, stirring until well coated then add the sausage mixture together with the tomatoes, thyme and cayenne and mix well.

 

4. Gradually add the stock, bring to the boil then reduce the heat and simmer for 10 minutes.

 

5. Peel half of the crayfish, chop the flesh and add to the pan mixing well then add the remaining crayfish. Cover and cook for 10 minutes until all the liquid has been absorbed and the crayfish are heated through. Serve immediately.

 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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