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Chicken, Andouille And Prawn Jambalaya

All the spiciness in this jambalaya comes from the meat. Be sure to taste before you serve, and adjust seasonings, especially if you've had to substitute other ham or sausage for the Tasso and Andouille. This level is what I call baseline line spiciness. It's hot to most people, but not as spicy as traditional Cajun cooking, so add more black and cayenne pepper if you like mouth-searing food.

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5 ml/1 teaspoon salt
2.5 ml/ teaspoon cayenne
2.5 ml/ teaspoon black pepper
7.5 ml/1 teaspoons fresh or 2.5 ml/ teaspoon dried thyme
1 whole or 2 half uncooked chicken breasts, skinned and cubed
30 ml/2 tbsp vegetable oil
3 stalks celery, chopped
2 medium onions, chopped
2 medium green peppers, chopped
2 garlic cloves, finely chopped
100 g/4 oz Tasso or other smoked ham, chopped
150 g/6 oz Andouille or other spicy sausage, sliced
450g/1 lb tomatoes, seeded and chopped
225g/8-oz tin tomato sauce
250 ml/8 fl oz poultry or seafood stock
225 g/8 oz medium shrimp, shelled and deveined
100 g/4 oz spring onions, chopped
575 g/1 lb cooked rice to serve

In a small bowl, mix together the salt, cayenne, black pepper and thyme. Toss the chicken, until it is well coated with spices.


Serves: 6


In a large frying pan or Dutch oven, heat the oil. Sauté the chicken, stirring almost constantly, until the chicken is browned, 6-8 minutes. Add the celery, onion, green pepper and garlic, and saute until the vegetables are limp, about 5 minutes.


Add the Tasso, Andouille sausage, tomatoes, tomato sauce and stock and stir and cook until mixture is bubbling. Reduce the heat and simmer until tomatoes have cooked down and liquid is slightly reduced, creating a rich, red broth. Add the prawns and cook until the prawns are opaque and tightly curled, 2-3 minutes. Taste and adjust the seasonings. It should be very spicy. Add the spring onions and enough rice so that the mixture is neither soupy nor dry.

NOTE:- If you did not cook the rice with salt, you will need to increase the amount of salt in the jambalaya.

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