There are probably many different ways to do a
Jambalaya – so apologies if mine isn't authentic.
Ingredients
½ packet of bacon
½ packet of frozen prawns
1 ½ cup of long grain rice
2 cups of chicken stock
2 bell peppers (capsicum)
2 tomatoes
Garlic oil
Chilli oil
Spring onions (scallions)
Zest and juice of half a lemon
1 tsp paprika
½ tsp cayenne pepper
Black pepper – to taste
Method
Heat up some oil in a pan. I used a mixture of chilli oil, garlic oil
and olive oil. While that is heating dice your bell peppers and scallions quite
finely and then add them to the pan. Let
them cook gently until they are a bit soft – this is called sweating – which
doesn't seem a particularly attractive term!
If you can tolerate onions then half an onion diced
would be a fine addition.
While this is softening take out your prawns to let
them defrost.
Pre-heat your slow cooker.
When your peppers etc are soft add your bacon cut
up into smallish pieces and fry on a little higher heat for say 5 minutes.
Deglaze your pan (ie get the yummy bits off the
bottom) by adding your diced tomatoes before transferring everything into the
slow cooker.
Add your chicken stock (preferably hot) and your
rice. Season with the paprika, cayenne
pepper and black pepper. Add the zest
and juice of the lemon. Give it a stir
and leave it to cook away on low. Mine
only took about 3 hours to absorb all the liquid.
About half an hour before dinner add your defrosted
prawns to the mixture and that's it! As
always check for seasoning and put something green on top as a garnish. I used some spring onion but parsley or dill
would be fine too.
I love jambalaya and this look delicious!
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