Louisiana Creole Rice with Chicken and Prawns
Main course
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Cook Time
45 min
Servings
1
Difficulty
Medium
Prep Time
30 Min
Description
This Louisiana creole rice, also known as Jambalaya, is a unique dish full of flavour. The combination of chicken, prawns and chorizo, along with the spicy touch of the cajun mix, makes it an unforgettable culinary experience. I often prepare it for a quick but tasty meal. The recipe is very versatile, you can adjust the amount of cajun spices to your liking. It is perfect for a weekday meal or to surprise someone special. Go ahead and try it, you'll love it!
Ingredients (14 ingredients)
-
80 gramos bomba rice
-
0.5 piece medium white onion
-
0.5 piece green pepper
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1 rama celery
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2 dientes garlic
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1 piece ripe vine tomato
-
1 cucharada crushed tomato
-
3 slice chorizo
-
3 piece king prawns
-
70 gramos chicken breast
-
0.5 cucharada cajun mix
-
1 cucharada Worcestershire sauce
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160 ml Vegetable stock
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1 cucharada Extra virgin olive oil
Preparation (12 steps)
Prepare the cajun mix
In a bowl, mix the cajun spices (the recipe does not specify quantities, use a ready-made mix or make a homemade one). Set aside.
Prepare the chicken
Cut the chicken breast into small cubes and set aside.
Chop the vegetables
Finely chop the onion, green pepper, celery stalk, garlic cloves and tomato. Set aside all the chopped vegetables separately.
Marinate the chicken and chorizo
In a bowl, put 1 tablespoon of extra virgin olive oil, add the cajun mix, the diced chicken and the chorizo slices. Mix well and leave to marinate for about 5 minutes.
Brown the chorizo
In a frying pan, without any fat, brown the chorizo slices. Remove and set aside.
Brown the chicken
In the same frying pan, with the fat that the chorizo has released, brown the diced chicken. Remove and set aside.
Sauté the vegetables
Put the onion, green pepper and celery in the Thermomix bowl. Program 3 seconds/speed 5 to chop. Add the reserved fat from browning the chicken and chorizo and sauté for 5 minutes/120°C/speed 1.
Add the rest of the ingredients
Add the chopped garlic, chopped tomato, tablespoon of crushed tomato, tablespoon of Worcestershire sauce and the spices from the chicken marinade to the bowl. Program 5 minutes/90°C/speed 1.
Incorporate the chicken and chorizo
Incorporate the chicken and chorizo into the Thermomix bowl. Program 3 minutes/90°C/speed 1.
Cook the rice
Add the bomba rice (80 grams) and twice the volume of vegetable stock (160 ml) to the bowl. Correct the salt if necessary. Program 15 minutes/100°C/speed 1/Left turn.
Add the prawns
Add the peeled king prawns to the bowl. Cover the Thermomix and program 3 minutes/90°C/speed 1/Left turn to steam them.
Serve
Sprinkle with chopped chives and parsley to taste. Serve hot freshly made.
Finished cooking? Great! 🎉
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Created by
Marta Diaz
2
Rezepte
0
Kochbücher
Allergens
- Crustaceans
- Celery
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