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Post by DAG on Oct 6, 2010 17:37:45 GMT
PRINTABLE RECIPE: www.freewebs.com/dagsstudio3/JAMBALAYA.pdfJambalaya, recipe from 'Take a Break' Magazine: Ingredients: 2 frozen chicken breasts, defrosted 2 tbsp vegetable oil 1 onion, chopped 1 yellow pepper, deseeded and chopped 2 sticks of celery, chopped 225g/8oz basmati rice 600ml/1pt chicken stock 175g/6oz chorizo, thickly sliced 250g/9oz frozen green beans 250g jar medium hot salsa paprika, to season Method: 1. Dice the chicken breasts and heat the vegetable oil in a non-stick frying pan. Place the diced chicken in the hot oil and fry for 6-8 min, until cooked through and golden. Remove from the pan and put to one side. 2. Add the onion, pepper and celery and stir-fry for 2 min, adding a little more oil if necessary. Stir in the rice and stock, then cover and simmer for 15 mins or until the rice is tender. 3. Stir in the chicken, chorizo, green beans and salsa and cook for 5 mins more, stirring occasionally until all the liquid has been absorbed and rice is fluffy. Season with a little paprika, then serve immediately. For a family picnic make as above and chill. Pack into plastic containers and serve with cold beer or lemonade.
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Post by victoria on Oct 6, 2010 18:49:05 GMT
Looks nice DAG but I think a bit more rice and liquid could have been there. Also, I've never heard of green beans in such. Yours was obviously based on a chicken and chorizo recipe ... authentic has shrimp ... depends on your tastebuds. I also don't see any coriander or cumin added. There is the three 'c's rule .. celery, coriander and cumin for authenticity in Cajun cooking.
In the UK I used to use the Matteson's Polish Sausage (u-shaped thing) instead of chorizo as it is flavourful and not fatty/chewy.
Never tried it cold but love it hot with spicy cornbread smothered in butter ... yum.
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Post by DAG on Oct 6, 2010 20:16:32 GMT
Victoria, I agree with you on the chorizo but in all fairness to the Take a Break Magazine the emphasis was on budget beaters and not authenticity and I do like the idea of shrimp but it seems almost impossible to get it these days in the UK, so that maybe another reason.
I did cut back on the rice a bit as we thought the menu was a bit too much rice for us and we were glad we did. Also I didn't get it light and fluffy as stated because I feared that it might dry out and burn or get over cooked as is so common with a risotto but the consistency was as we like it anyway.
Hopefully with practice I shall have a bit more confidence to cut it a bit finer.
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Post by victoria on Oct 6, 2010 21:07:40 GMT
Coriander and Cumin are store cupboard items so budget beaters as TaB says. How is shrimp impossible to buy in the UK these days DAG? Virtually every shop I know of (in the UK and Portugal) sell these bags of shrimps (prawns) 500g bag ready to use for about £2,50 per bag. Perhaps I'm missing something here.
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Post by DAG on Oct 6, 2010 21:20:13 GMT
Prawns yes, shrimps no.
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