Jambalaya is another one of those dishes (like chilli) that seems to have as many recipes as cooks. As long as it contains the Cajun trilogy of onions, peppers and celery, it is on the right track. Here is my recipe.
Jambalaya
1 tablespoon olive oil
1 onion, chopped (mine was 125g)
2-3 cloves garlic
red and/or green chillis to taste, chopped fine
3 stalks celery (about 120g), chopped
1 sweet red pepper (about 80g), chopped
1 small green pepper (about 100g), chopped
1 can (400g) peeled plum tomatoes in juice
good pinch of thyme
same of oregano
a bay leaf
salt & pepper to taste
1/2 pint (10 fluid ounces) vegetable or fish stock
200g cooked prawns
100g rice (dry weight), cooked according to package instructions
Heat olive oil and saute onions & garlic over low until translucent and beginning to turn golden. Add the celery, chillis and peppers. Over and cook over low heat until veggies are starting to become tender, about 5 minutes. Add the tomatoes, herbs and stock. Cover and cook over low heat until everything is well cooked and reduced.
To serve, stir in the prawns and heat through. Ladle over hot rice in a deep bowl and sprinkle with a bit of filé gumbo (optional).
Serves 2
Nutrition Data per serving
Calories (kcal) 377.1
Carbohydrate (g) 56.1
Protein (g) 21.6
Fat (g) 7.7
Fibre (g) 5.4
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