Looking to mix up your mid-week dinner? This Jambalaya recipe is guaranteed to have the whole family licking their plates and asking for more. A concoction of poultry, meats and seafood, this is a Winter delight.
Ingredients
2 x DARI’S Hearty Chicken Soup
2 beef and/or pork smoked sausage, sliced
2 tbsp olive oil
1 onion, diced
½ green capsicum, diced
½ red capsicum, diced
2 cloves garlic, crushed
2 ½ tbsp Cajun seasoning
½ tbsp salt
1 x 400g can crushed tomatoes
1 ½ cups white rice
200g peeled and veined green prawns (fresh or frozen)
4 shallots, sliced
¼ bunch parsley, chopped
Method
- Strain DARI’S Hearty Chicken Soup to separate the stock from chicken and vegetables.
- Place a large heavy based frying pan over medium heat. Cook sausage slices for 2-3 minutes on each side. Transfer to a tray lined with absorbent paper and set aside.
- To the same pan, add oil, onion and capsicum. Cook, stirring for 2-3 minutes before adding garlic and cooking for a further 2 minutes.
- Add Cajun seasoning and salt to the pan. Stir to combine and allow to cook for 1 minute. Add crushed tomatoes and reserved stock. Stir to combine.
- Add rice and cooked sausages to the pan and bring to a boil. Reduce heat to low then cover and simmer for 20 minutes.
- Add prawns and reserved chicken and vegetables to the pan. Cover and simmer for a further 5 minutes or until the prawns are cooked through.
- Stir through shallots and parsley before serving.
