Chicken and Chorizo Jambalaya.

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I decided that it was time to christen my Le Creuset casserole dish that my parents bought me. It seemed only fair to use it with my parents. They have both recently discovered that they like chorizo so a jambalaya seemed like a good idea. My Grandma had also given me a Cath Kidston spatula so I used it for the first time as well.

Chicken and Chorizo Jambalaya
Chicken and Chorizo Jambalaya

I followed the BBC Good Food recipe, with some fresh Cajun seasoning.

The first step was to make the seasoning, substituting garlic and onion powder for garlic and onion sea salt as those were in the cupboards.

Chicken and Chorizo Jambalaya

Chicken and Chorizo Jambalaya

Chicken and Chorizo Jambalaya
Chop all the ingredients.

Chicken and Chorizo Jambalaya

Chicken and Chorizo Jambalaya

Heat the oil, with some onions, add the seasoning, vegetables and chicken.

Chicken and Chorizo Jambalaya

Then add the rice.

Chicken and Chorizo Jambalaya

Chicken and Chorizo Jambalaya

Follow with the can of chopped tomatoes and chicken stock.

Chicken and Chorizo Jambalaya

I also added some peas to add some more colour to the dish.

Chicken and Chorizo Jambalaya

WARNING – do not leave the pot to simmer, stir every 4-5 minutes or the rice will stick. Treat the jambalaya like a risotto. It is fair to say the dish was definitely christened/burned.

Chicken and Chorizo Jambalaya

A delicious meal! Would taste great with prawns, crayfish, mushrooms.

Chicken and Chorizo Jambalaya