J is for… Jumbalya

The letter JThis post is part of the A-Z blogging challenge.

I first started making jumbalya about four years ago. I went through a few recipes, and this is what I ended up with. You can substitute almost anything for anything: I’ve done 100% veggie jumblaya, used everything from chicken gizzards to pheasant for the meat, swapped out the puree and passata for tinned tomatoes, and added various other spicy seasonings.

One thing I do suggest is switching out the white rice for brown — which is about a million times healthier and more filling. Sadly, my other half hates brown rice.

I don’t measure (I’m a slapdash cook) but the below made around six portions.

This is the version I made today. The text recipe is below the picture.

Jumbalya

Recipe for jumbalya

Recipe

Ingredients:

  • Carrots
  • Onion
  • Celery
  • Chilli
  • Tomato puree
  • Tomato passata
  • Chicken stock
  • Rice
  • Chicken
  • Prawns
  • Chorizo
  • Cajun spice
  • Salt & pepper

Directions:

Chop the onion, carrots, celery and chilli. Melt some butter in a large pan and then gently cook the vegetables on a medium heat.

Meanwhile, chop the chicken, prawns and chorizo into pieces. Add them to the pan and let cook, stirring occasionally.

When the prawns have turned pink, add some tomato puree and cajun spice. Stir in.

Add the rice, stir in and let cook for a moment. Then add the carton of passata.

Make up some chicken stock (stock cubes are fine) and add to the pan. Turn down the heat until everything is gently simmering. Leave it to simmer for about forty minutes, stirring occasionally. You can add some frozen veg (e.g. peas) toward the end if you like.

After forty minutes, taste, season with salt and pepper, and then serve immediately.

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