Spicy Jambalaya - Turn up the heat with this spicy Cajun dish.
| Portion size | 4 - 6 |
40 - 60 |
90 - 120 |
| Chicken stock | 2 pints |
20 pints |
42 pints |
| Olive oil | To cover base of pan |
To cover base of pan |
To cover base of pan |
| Onion, chopped | 1 |
10 |
21 |
| Mixed peppers, chopped | 3 |
30 |
63 |
| Garlic, crushed | 2 table spoons |
20 table spoons |
42 table spoons |
| Chorizo sausage, chopped | 120g |
1200g |
2520g |
| Chicken pieces, on or off the bone, cut into bite sized chunks | 450g |
4500g |
9450g |
| Scotch bonnet or other hot chillis | 2 |
20 |
42 |
| Easy cook American Long Grain Rice | 500g |
5000g |
10500g |
| Chilli powder | 1 tea spoon |
10 teaspoons |
21 teaspoons |
| Tumeric | 2 table spoons |
20 table spoons |
42 table spoons |
| Cajun spices | 2 table spoons |
20 table spoons |
42 table spoons |
| Peas (Fresh or Frozen) | 80g |
800g |
1680g |
| Raw Prawns | 450g |
4500g |
9450g |
| Salt and freshly ground black pepper | To taste |
To taste |
To taste |
Cooking Time
We strongly recommend that all ingredients are prepared, chopped etc before you begin cooking the Jambalaya. This makes the cooking process fairly easy and stress free and allows the chef to enjoy the party and cooking process at the same time. Based on all the prep being done before hand, the Jambalaya will take approximately 1 hour from start to finish.
Method
1. Prepare the hot chicken stock. You will need this ready to add to the Jambalaya later during the cooking process and it is easier to have it ready prepared. Good quality stock cubes are fine.
HINT: It is a good idea to make up some extra stock to have on hand which can be added to the Jambalaya should it begin to look too dry.
2. Pour enough olive oil into the pan to cover the base. Heat and add the onions, mixed peppers, garlic, chorizo and the chicken pieces. Cook for about 10 minutes.
3. Add the chilli's. These are very hot so be carefully how many you add. It is a good idea to wear plastic gloves when handling them, because if you have any cuts on your hand they will really hurt. Also take great care not to rub your eyes if you have chilli juice on your fingers. This too can be extremely painful!!
4. Add the rice and stir well.
5. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours.
6. Pour in the hot chicken stock and bring to a simmer. Take care and add the stock very slowly to avoid getting splashed with hot liquid.
7. Once the rice has swollen and is part cooked, arrange the prawns on top.
8. Simmer for about 20 - 30 minutes, turning the prawns half way through to ensure the are cooked on both sides.
NOTE: The finished Jambalaya should not be wet in consistency and the rice should have absorbed all of the cooking liquid, however, if the dish starts to look very dry before cooking is complete and the rice is still quite hard, a little extra stock can be added.
9. Taste the rice. It should be soft, but not mushy. If the rice is still hard, cook a little longer.
11. Turn off the heat. Carefully (the pan will be extremely hot) cover the Paella pan with tin foil (In Spain, newspaper would be used) and leave for 5- 10 minutes. This will allow the rice to adsorb the remaining water.
12. Add salt and pepper to taste and serve immediately.
