WHAT TO PUT IN JAMBALAYA RECIPES

Steps:

• Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don’t stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
• Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
• Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
• Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.

Steps:

• Put a sauté pan over a medium heat and add the oil. Season the chicken thighs on both sides, then place them skin-side down in the pan. Cook for 7-8 minutes until the skin is golden, then turn over and cook for another 3-4 minutes. Remove from the pan with a slotted spoon and set aside.
• Add the celery, onion and peppers to the pan and cook over a medium heat for 5 minutes until softened and golden. Add the garlic, oregano, cayenne and paprika, then cook for 2-3 minutes more. Add the bay leaves, plum tomatoes, sugar and sliced sausage, then cook for 2 minutes more until well combined. Add the rice, thyme and stock, then return the chicken to the pan skin-side up, pushed into the rice. Season and bring to a gentle simmer. Cover the pan with a lid and bubble gently for 20-25 minutes, stirring occasionally, until the rice is almost cooked.
• About 5 minutes before the end of the cooking time, remove the chicken from the pan and shred with a couple of forks (discard the skin if you want). Return the chicken meat to the pan with the king prawns and cook for another 3-4 minutes until the prawns have turned pink. Squeeze in the lemon juice to taste, scatter with spring onions, check the seasoning and serve immediately.