Laura's Adventure

Passport & Plate - Jambalaya

USA | Friday, March 6, 2015 | 5 photos

Ingredients
For 4 people: Tsp coconut oil 300g chicken 200g king prawns, cooked and peeled 150g chorizo 1 red onion 1 large red pepper 2 garlic cloves 400g can chopped tomatoes 400ml chicken stock 200g brown rice 2 tbsp tomato puree 1 tsp chilli flakes 2 spring onions For the Creole seasoning: paprika salt pepper onion powder cayenne pepper dried oregano dried thyme

 

How to prepare this recipe
1. Creole seasoning accompanies every dish in New Orleans so I looked up how to make my own, which I use in the Jambalaya. I I haven't got any prepared, I make some up first. In a sandwich bag or sandwich box, mix together 2 1/2 tbsp paprika, 2 tbsp salt, 2 tbsp garlic powder, 1 tbsp black pepper, 1 tbsp onion powder, 1 tbsp cayenne pepper, 1 tbsp dried oregano, 1tbsp dried thyme. 2. Chop up the chicken into small chunks and heat the coconut oil in a large pot. Cook the chicken, stirring until it starts to turn golden brown. Remove from the pot and place in a bowl for later. 3. Add some more oil to the pot, if needed. Chop the onion and red pepper and cook for a couple of minutes in the pot. Add the garlic, stir and turn down the heat. Cook for a further minute. 4. Add the rice and keep stirring the mixture for about 5 minutes. 5. Add the tomato puree, the creole seasoning, chilli flakes, chopped chorizo and tomatoes. I usually add more oregano, thyme and chilli depending on how I feel or who I am cooking for. Cook for another 5 minutes on a low heat, stirring constantly. 6. Add the chicken stock to the pot and stir in the cooked chicken and the prawns. Bring it to the boil then turn down the heat and simmer for 40 minutes. You can use long grain rice instead of brown rice and this I'll only take 25 minutes to cook. Most of the liquid should get soaked up, but add more water if needed. I always try the dish the check that the rice is soft. 7. Serve the dish with a sprinkle of sliced spring onions. I like to have a small pot of the creole seasoning on the table for those who enjoy a bit of a kick with their food.

 

The story behind this recipe
The first thing I missed as an 18 year old student living away at university was not my own bed or having my washing done, but a hearty home cooked meal. I was very lucky that my auntie Linda lived a twenty minute bus ride away from my halls of residence. Every Sunday I would wake up early, drag myself to her house and drink cups of tea whilst absorbing the aromas of her beautiful home cooked roast dinner. I used to beleive that auntie Linda's roast chicken with copious amounts of bread sauce was the most satisfying thing to pass my lips, until she made me a Jambalaya. Jambalaya is a one pot dish containing my favourite ingredients; chicken, tomatoes, chorizo and spices. Ever since my first taste, I have experimented with my own version. Last October I visitited New Orleans for the first time and I was so excited because it was the home of Jambalaya. I ordered Jambalaya in a few restaurants in the famous French Quarter in New Orleans; but none compared to my auntie Linda's. My own version of the dish is inspired by my time in New Orleans; a haven for foodies like me. I add king prawns to mine and switch a few ingredients to make it healthier. I like to add my own mix of creole seasoning, found on every New Orleans dish, and serve with a generous sprinkle of tobasco sauce. The result is a hearty, nutritious and comforting burst of The Big Easy flavours. Jambalaya always take me back to New Orleans and it's energy and soul. I'm also given a reminder of the warm welcomes I always received during the harsh winter months as a poor student, when I would visit my auntie Linda.