Ingredients
2 smoked sausages (use any smoked sausage, including double-smoked kransky, chorizo or kielbasa)
2 rashers bacon, finely sliced
¼ cup extra virgin olive oil
300g chicken thigh fillets, diced
300g medium green prawns, peeled, tails on
1 bunch thyme leaves, picked
2 brown onions, finely diced
8 cloves garlic, minced
2 cups white long grain rice
1 green capsicum, diced
1 red capsicum, diced
2 sticks celery, sliced
2 Tbsp Cajun spice mix
1L chicken stock
2 Tbsp tomato paste
Seasalt flakes and freshly ground black pepper, to season
2 ripe avocados, mashed, plus extra slices, to serve
4 green shallots, finely sliced
Lemon wedges and sour cream, to serve
Method
-
Preheat oven to 160°C fan-forced (180°C conventional). Fry sausage and bacon in half of the oil in a large heavy-based (lidded) saucepan over medium heat for 5 minutes, until lightly browned. Add chicken, prawns and thyme, then cook for 5 minutes. Remove from pan and set aside.
-
Fry onion and garlic in same pan in remaining oil for 5 minutes. Add rice and stir to coat. Add capsicums, celery and spice mix, cook until aromatic, then return sausage mixture. Add stock and tomato paste. Bring to a simmer, season, fit the lid, then bake for 40 minutes.
-
Fold avocado into jambalaya mixture. Serve with extra avocado, shallots, wedges and sour cream.
You might also like:
