Chicken and seafood jambalaya recipe
(from iGekkie’s recipe box)
Jambalaya is a Louisiana Creole dish of Spanish and French influence. It is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin of the saffron colored paella found in Spanish culture.
Source: Insing
Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Rice Cooker
Ingredients
- 350g long grain rice, washed & drained in a colander
- 3-4 tablespoons olive oil
- Ingredients A
- 1 teaspoon cumin
- 1 big onion, sliced
- 2 cloves garlic, chopped
- 150g chic meat cubed into 1.5cm pieces
- 100g prawns, peeled with tail kept intact
- 100g squid, cleaned & sliced into 1cm thick slices
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 100 g chicken sausages, sliced
- Ingredients B
- 2 tomatoes (150 g), chopped
- 1 heaped tablespoon tomato paste
- 1 teaspoon chilli powder (optional)
- 600 ml chicken stock (or 600ml water + 1 tablespoon concentrated chicken stock)
- 2 celery sticks (70g), sliced
- 1 green pepper (100g), cubed
- Salt & pepper to taste
- Garnishing
- 1/4 cup Chinese parsley, chopped coarsely
Directions
-
Marinate chicken meat, prawns, squid with turmeric powder, salt and sugar. Set aside.
-
Using the electric rice cooker, press the start/cook button. This will heat up the inner pot. Add oil, sauté Ingredients A until fragrant and the onions are caramelized.
-
Toss in rice, marinated chicken meat, seafood, sausages and Ingredients B, and give it a stir.
-
Cover the lid of the rice cooker and let it cook for 20 -30 minutes. Stir half way through cooking.
-
Half way through cooking, stir in celery & green pepper, adjust seasonings to taste and cook until rice is tender.
-
The rice cooker will automatically go to keep warm mode. At this stage should the rice be uncooked, add 3-4 tablespoons of extra water, cover lid, press the start button again and let it continue cooking.
-
Serve rice warm garnished with chopped parsley.