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Jambalaya with Broad Beans

Jambalaya with Broad Beans recipe, brought to you by MiNDFOOD.

Jambalaya with Broad Beans

This classic Louisiana creole dish is full of hearty seafood and chorizo paired with delicious cajun spices. It’s a perfect one-pot dish for weekend entertaining

Serves 4

3 chicken thighs, chopped

2 chorizo, sliced

1 tbsp Cajun seasoning

1 tsp smoky paprika

¼ cup olive oil

1 onion, diced

2 garlic cloves, crushed

2 celery sticks, sliced

3 tomatoes, diced

2 cups medium-grain rice

1 bay leaf

1 tsp worcestershire sauce

1 tbsp hot-pepper sauce

1 litre chicken stock

1 blue swimmer crab, cleaned

and quartered

12 green prawns, peeled

12 mussels, cleaned

2 cups broad beans, blanched

and peeled

1 long green chilli, thinly sliced

fresh lime, to serve

1 Place chicken, chorizo, Cajun seasoning, and paprika in a large bowl; season with sea salt and freshly ground black pepper; and toss to combine.

2 Heat half the oil in a large frying pan over high heat. Add chicken and sausage mixture and cook, turning, for 2-3 minutes, or until brown.

3 Add onion, garlic, and celery, and cook for 3-4 minutes, or until golden. Add tomatoes, rice, bay leaf, worcestershire, hot-pepper sauce, and stock, and cook for 20 minutes, or until rice is still a bit crunchy. A

4 Add crab, prawns, and mussels, and cook for another 5-10 minutes, or until seafood is cooked through and all the mussels are open. Add broad beans and let warm through.

5 Sprinkle with chilli and serve with lots of fresh lime.

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