This Jambalaya with Broad Beans Recipe is a classic Louisiana creole dish, packed full of hearty seafood and chorizo and paired with delicious cajun spices. Jambalaya with Broad Beans is a perfect one-pot dish for weekend entertaining.
Jambalaya with Broad Beans Recipe
Serves 4
Ingredients:
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
Method:
Place chicken, chorizo, Cajun seasoning, and paprika in a large bowl; season with sea salt and freshly ground black pepper; and toss to combine.
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.
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
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.
Sprinkle with chilli and serve with lots of fresh lime.
