This recipe combines the best of a Creole jambalaya and a Cajun jambalaya – however, because of this, it cannot be seen as “Authentic.” It lacks the ingredients to make it a full Creole jambalaya, and the ingredients to make it a full Cajun jambalaya, instead combining the best of both worlds. However, it is delicious. If authenticity troubles you, you can add tomatoes and shrimp or prawns to bring it closer to a traditional Creole jambalaya, or celery to bring it closer to a Cajun jambalaya.
If you wish, you can substitute the various spices here for shop-bought Creole seasoning – however, I much prefer to make my own.
Serves 4
[one_half] [alert type=”blue”]You will need:
750g Chicken Thighs, bone in.
500g smoked sausage (I prefer to use Chorizo, but any good smoked sausage will be great)
1 large white onion
1 green pepper
2 cloves garlic
2 spring onions
300g rice
500ml chicken stock
1 tablespoon Worcestershire Sauce
1/2 tablespoon Tabasco
[/alert] [/one_half] [one_half_last] [alert type=”blue”]For the seasoning:
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon smoked paprika
a dash of cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
salt, to taste
[/alert] [/one_half_last]1) Brown the chicken and smoked sausage in a casserole dish or large saucepan.
2) When the chicken is browned, add the onion, garlic and pepper. Sauté until the onion turns translucent.
3) Add the chicken stock, Worcestershire sauce, Tabasco, granulated onion and garlic, smoked paprika, black pepper, cayenne pepper, thyme and marjoram. Bring the mixture to the boil, then reduce the heat and simmer for about 20 minutes.
4) Remove the chicken from the pot and set aside. Stir in the rice and cover the pot, stirring occasionally. Simmer for another 20 minutes, or until the rice is al dente.
5) Remove the bones from the chicken and return to the pot, along with the chopped spring onion and some parsley.
