Ingredients

• olive oil
• 3 chicken thigh fillets (sliced)
• 3 bacon rashers (chopped)
• 75g chorizo sausage (chopped)
• 1 red onion (sliced)
• 1 small green bell pepper (sliced)
• 1 small red bell pepper (sliced)
• 2 chilies (deseeded and sliced)
• 2 cloves garlic (crushed)
• 3 tsp Cajun spice powder
• 1 tsp hot paprika powder
• 2 tomatoes (roughly chopped)
• 1 cup rice
• 2 cups chicken stock
• small pinch saffron in 1 tbsp warm water
• 12 tiger prawns

Method

In a large pan or wok, fry the chicken in the olive oil in portions for five minutes, until lightly browned. Remove the chicken and keep warm. Then sweat off the onion until soft, and then add the bacon and chorizo sausage and continue cooking for 5 minutes. When lightly browned, add the sliced red and green bell peppers, stir and cook for 2 minutes. Add the garlic and chilies, followed by the Cajun spice and paprika and stir to mix the ingredients. Finally add the uncooked rice, stir, and then add the tomatoes, chicken stock and saffron mixture. Bring to the boil, cover and return to a gentle simmer for 15 minutes. To finish, return the chicken to the pan and add the tiger prawns. Stir to mix, and cook, covered, for a further 10 minutes (or until the rice is done).

Serves 4-6.

This simple Cajun jambalaya recipe can also be read with step-by-step photos and extra interesting information.