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Thursday, December 27, 2012,9:18 PM by
D.Sumithra

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JAMBALAYA

Serves :
8

Preparation Time :
50 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Discard any open mussels. Put the wine, water, bouquet garni, garlic, mussels and salt and pepper into a large saucepan.
  • Cover and bring to the boil. Shake the pan and simmer for 5 minutes or until the mussels open.
  • Remove from the liquid and set aside, discarding any which remain closed. Strain the liquid and reserve.
  • Heat the oil in a casserole and fry the chicken and chorizo for 5 minutes. Remove and set aside.
  • Add the onions, celery and peppers and fry for 5 minutes.
  • Add the tomatoes, herbs and cayenne and stir. Add the mussel liquid and the stock or water.
  • Bring to the boil, stirring. Add the rice, bay leaves, salt and pepper, and stir.
  • Return the chicken, chorizo and juices to the casserole, cover and simmer for 40 minutes, adding stock as needed. Discard the bay leaves.
  • Add the mussels to the chicken and rice, cover and heat for 5 minutes, then serve.

INGREDIENTS

  • 750 grams fresh mussels, scrubbed and debearded
  • 300 ml dry white wine
  • 300 ml water
  • 2 bouquet garni
  • 4 garlic cloves, crushed
  • 4 tablespoons rapeseed oil
  • 2 kilogram oven-ready chicken, giblets removed, cut into 8 pieces
  • 200 grams chorizo sausage, chopped
  • 4 onions, finely chopped
  • 4 celery sticks, finely chopped
  • 2 green pepper, cored, deseeded and chopped
  • 2 red pepper, cored, deseeded and chopped
  • 500 grams can chopped tomatoes
  • 2 teaspoon dried thyme
  • 2 teaspoon dried oregano
  • 2 teaspoon cayenne pepper
  • 1 liter hot Chicken Stock or water
  • 750 grams long-grain rice
  • 4 bay leaves, broken up 
  • Salt and pepper

18 comments for “Jambalaya”

  • Posted Sunday, February 12, 2023 at 11:58:57 PM

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