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Jambalaya ~ Martin Barnett

Method:
à heat the chorizo in a large pan over a high heat for 3 mins
à remove to a plate and set aside
à add a tablespoon of the oil and fry the onions for 3 mins
à return the chorizo to the pan and add the garlic celery, chilli
flakes, and sliced pepper, and fry for 4 - 5 mins adding a little
more oil if required
à stir in the rice to get a good coating of oil
à add the tabasco to the stock
à add the tomatoes, bay leaf and stock to the pan and bring to
the boil
à turn the heat down to barely a simmer
à season with salt and pepper as required
à stir ensuring the rice is down in the liquid then cover for 20
minutes
à add the pre-cooked or raw prawns to the pan, adding more Starters | Soups | Main Meals | Desserts | Cakes |Biscuits, etc
stock if necessary, and simmer for a further 5 minutes
à serve with the garnish and accompaniment

The only reason I have a kitchen is
because it came with the house.

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