It's Week 4 of the Great American Cooking Challenge and on the menu this week is Jambalaya. Associated with South Western and South Central Louisiana, American style Jambalaya originated in the French Quarter of New Orleans in the original European sector. It was an attempt to make paella in the New World. In 1968, Louisiana Governor, John J McKeithen proclaimed Gonzales as the Jambalaya capital of the world and every Spring they hold the Jambalaya Festival. I loved this dish, fast and simple to prepare, it has some great flavours and a little bit of heat.
2 tablespoons of olive oil
150g hot chorizo sausage, sliced
2 garlic cloves, crushed
1 onion, chopped
1 red capsicum, seeds removed and sliced
1 green capsicum, seeds removed and sliced
1 tspn of sweet paprika
200g long grain rice
500ml crushed tomatoes
1 1/2 cups (375ml) of chicken stock
1/4 tspn cayenne pepper
500g green prawns, peeled, deveined, tails intact
3 tablespoons of chopped flat-leaf parsley
6 spring onions, sliced
1. Heat oil in a large fry pan over medium-high and fry chorizo until golden on both sides. Transfer to a plate and set aside.
2. Add garlic, onion and capsicum to pan and cook for 3 minutes, then add paprika.
3. Return chorizo to the pan and stir in the rice, crushed tomatoes, stock and cayenne.
4. Bring to the boil then reduce heat to low and simmer for 20 minutes.
5. Add prawns and spring onions, cover, and cook for a further 5 minutes. Add the parsley and stir well. Serve.
Did you have a go at making Jambalaya this week or do you have a great Jambalaya recipe you want to share? If so, you can link up your post here:
Next weeks challenge is designed for Christmas - Turkey!
Will turkey be on your Christmas menu? If so we want to see how it goes. Cook your Christmas turkey and come back next Sunday and share your creation. If you don't have a blog to link up but you want to participate, you can join Cookin' the Books on Facebook and share your photos there or you can post your photos to Twinkle in the Eye on Facebook. Alternatively, you can share your photos on Twitter and use the hash tag #americancook and tag me @twinkleite.
Labels: Great American Cooking Challenge, Recipes