Because we have already featured the tasty Goulash mentioned last week we bring

you, instead, a different recipe by Master B.

We would also be happy to feature your own personal

favourite recipe but do remember that you should not submit

anything which may be copyright. Send your suggestions or

recipes to Shazz.

There is no fixed recipe for Jambalaya - it has different

interpretations all over the South of the United States. The

one common factor, however, is that it was a use for odds and

ends of meat and seafood, throwing in a bit of rice for bulk.

Here is my take on the dish.

Ingredients - Serves 2

• 2 Chicken breasts, finely chopped
• 4 oz - 100g - ham, finely chopped
• 4 oz - 100g - small prawns
• One onion, finely chopped
• 2 hot red chillis, finely chopped
• ½ pint - 300ml - chicken stock
• ½ tube tomato purée
• Generous splash of balsamic vinegar
• 1 dessert spoon suger
• Handful of fresh or dried thyme
• 1 mugful wild and long-grain rice¹, cooked and
  
  drained.

Method

1. Stir-fry the onion in a little oil until it colours and
   
   starts to brown. Add the chillis and fry for another
   
   minute.
2. Add the chicken and continue to stir-fry until the
   
   chicken is cooked through.
3. Add the stock, tomato purée, balsamic vinegar,
   
   sugar and thyme. Stir well and leave to simmer for 10-15
   
   minutes, until the liquid is reduced by a half.
4. Add the ham, and prawns and continue to reduce until
   
   there is only a little liquid left.
5. Add the cooked rice and stir thoroughly so that all the
   
   rice grains are coated in the liquid. Serve immediately.

Variations

As suggested above, the potential for experimentation with

this dish is huge. Add any form of vegetables at will, or if

you fancy a change of meat, try adding bacon, chorizo or

pepperoni sausage or using pork steak instead of chicken.

Next Week: Nut-Free Pesto

The Recipe

Archive

Master B

01.04.04 Front Page

Back Issue Page