Chicken & Prawn Jambalaya

For an easy, but by all means delicious one-pot dish, look no further than Jambalaya. The definition of comfort food, it’s rich with juicy chicken, sausage, prawns, and creamy risotto rice. To season the dish to perfection, Angus & Oink’s Cajun season packs a punch of flavour with traditional Creole herbs and spices. Go on and give it a try!

Method

  1. Pour 2 tbsp olive oil into a large pan and place of over a medium heat. Add the chicken and sausage to the pan and fry until brown. Once cooked, place the meat to a dish and put to one side.

  2. Add the onion, celery and bell peppers to the pan and sauté for around 5 minutes. Stir in the garlic and cook for 30 seconds before adding in the rice.

  3. Return the chicken and sausage to the pan then add in the peas, tomato purée, Henderson’s relish and the Cajun seasoning. Mix all together then slowly pour in the chicken stock.

  4. Bring pan to a quick boil then reduce to a low heat to simmer for around 25 minutes, stirring occasionally.

  5. Add the prawns to the pan and let them cook for around 5 minutes until pink.

  6. Taste the jambalaya and add more Cajun seasoning to taste.

  7. Once cooked, remove from heat and stir in sliced spring onions before serving.

Eat immediately and enjoy.

Shop Angus & Oink Cajun Rub

Serves 6

Cooking Time - 40 minutes

Ingredients

  • 500g Boneless chicken thighs, cut into bite sized chunks.

  • 500g Prawns

  • 300g Chorizo, sliced into rounds.

  • 350g Arborio Rice

  • 200g Frozen peas

  • 2 pint Chicken Stock

  • 2 tbsp Angus & Oink Cajun Rub

  • 1 tbsp Henderson’s Relish

  • 4 Celery stalks, chopped

  • 4 Garlic Cloves, minced

  • 2 Bell Peppers, diced

  • 2 tbsp Tomato Purée

  • Olive oil

  • Spring onions, sliced to garnish