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.
This looks mouthwatering and better than what I am eating for lunch right now!!
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