In essence, this recipe has sacrificed authenticity for simplicity whilst trying to keep as much of the flavour and character of the original dish as possible.
Chicken JambalayaServes: 4
Ingredients:2 tbsp olive oil
250g (9 oz) chorizo sausage, cut into slices or wedges
8 skin-on chicken drumsticks (about 600g [1 1/3 lbs])
1 green bell pepper, de-seeded and sliced into strips
250g (9 oz) celery, trimmed and sliced
2 garlic cloves, crushed
200g (2 cups) long-grain rice
1.25 (5 cups) hot chicken stock
dash of Creole seasoning
2 green chillies, sliced (de-seed for less heat)
225g (8 oz) packet of cooked prawns
400g (14 oz) tin of pineapple rings
salt and freshly-ground black pepper
Method:Heat 1 tbsp olive oil in a large, lidded, pan. Add the chorizo pieces and fry briefly until just crisp. Remove from the pan and set aside. Add the remaining oil to the pan and use to cook the chicken pieces until nicely browned all over. Remove with tongs and set aside.
Now add the bell pepper, celery, onion and garlic to the pan. Cook these ingredients until softened then stir in the rice. Continue stirring the rice until coated in the oil then pour in the stock.
Stir well to combine, bring to a boil and cook, stirring occasionally, for about 20 minutes, or until most of the stock has been absorbed by the rice.
Add the chillies and chicken pieces to the pan along with the Creole seasoning. Cover and cook for 15 minutes more, or until the chicken drumsticks are cooked all the way through.
Stir in the chorizo and cooked prawns and allow to heat through. Cut the pineapple rings into smaller pieces and stir these in with the rice. Adjust the seasonings to taste and serve hot.