Luckily I have never been a huge rice fan, so the prospect of Jambalaya without rice doesn’t phase me one bit! I love the combination of flavours of the veggies, meats and seafood along with the spices. It is hard to find Andouille sausage in the UK, so I have used chorizo in this recipe, but I have also made it with gluten-free sausages and it is equally delicious. Feel free to use whichever sausage you like (just check for nasty cereals and other things in the ingredients). If you really miss the rice, make up a batch of cauliflower rice and add some towards the end of the cooking time of the Jambalaya.
Jambalaya (serves 4-5)
1 red onion, diced
1 stalk of celery, sliced
2 red peppers, diced
1 yellow or green pepper
2 courgettes, cut into chunks
100g chorizo, skin removed and diced
350g diced chicken breast
260g cooked peeled king prawns/shrimps
1 green chilli, deseeded and sliced
2 large cloves garlic
1/2 tsp cayenne pepper (use 1/4 tsp for less heat)
2 tsp smoked paprika
1/4 tsp dried thyme
2 cans chopped tomatoes
Sea salt and pepper
Heat a large pan or wok and add the chorizo.
Allow it to cook for a few minutes until the fat begins to render.
Add the diced chicken breast and cook until it starts to go a little golden on all sides and there is no liquid in the wok (except fat).
Add the onion and cook until it begins to turn translucent.
Add in all other veggies, herbs, spices and tomatoes and season with salt and pepper.
Leave to cook for 5 minutes until veggies look like they are beginning to soften.
Add in the king prawns and leave the whole thing to simmer for around 10 minutes, stirring occasionally.
I like to serve this dish in a bowl, eaten with a spoon.