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Jambalya
Sauce
Shells from 1kg king prawns,
heads and tails
1litre chicken stock
200g carrot chopped
200g onion chopped
150g celery chopped
100g tomato paste
3 bacon bones
1⁄2 bottle white wine
Jambalya
2 Chorizo sausages
2 rashers bacon chopped
200g ham, cut in small cubes
1 red, 1 green, 1 yellow capsicum,
cut into strips
1 red onion, sliced
16 green king prawns, lightly
char grilled
12 chicken tenderloins, lightly
char grilled
1 tsp paprika
2 tbsp cajun spice
3 tbsp chopped parsley
3 tbsp chopped basil
3 tbsp chopped shallots
1 cup cooked rice
1. Place shells, vegetables, bacon bones and tomato paste in oven to roast. When well roasted, about 45 minutes, put ingredients into a large pot and deglaze roasting pan with wine. Put juices and stock in pot, bring to the boil and simmer for two hours. Strain and set aside.
2. The jambalya sauce can be done in advance and frozen, it can also be thickened with a little cornflour if needed.
3. Heat a little oil in wok, quickly fry dry spices then add bacon, onion, sausage, ham and capsicum. Stir-fry until vegetables are just cooked then add chicken, prawns and sauce, but only enough sauce to keep it moist. Add rice and fresh herbs, maybe a little more sauce. Serve with mashed potato.
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