Sweet & Savoury

Get a taste of the US’s Deep South with this aromatic jambalaya, so easy to make in just one casserole.

Makes six servings

A small quantity of oil

2 onions, chopped

5ml (1 tsp) freshly chopped garlic

1 celery stick, finely chopped

1 red pepper, seeded and cubed

1 green pepper, seeded and cubed

250g bacon, cut up

1 chorizo sausage, sliced

6 chicken breasts, cut in strips

375ml (1½ cups) white rice

410g (1 tin) chopped tomatoes

5ml (1 tsp) dried thyme

5ml (1 tsp) dried mixed herbs

2,5ml (½ tsp) oregano

2,5ml (½ tsp) dried parsley

5ml (1 tsp) paprika

1ml Cajun spices

500ml (2 cups) chicken stock

500ml (2 cups) frozen shrimps

1. Preheat the oven to 180°C.

2. Heat the oil and sauté the onions, garlic and celery until soft. Add the peppers and sauté for two minutes. Scoop into a casserole with a lid.

3. Heat some more oil if necessary and fry the bacon. Add to the peppers.

4. Fry the sausages and chicken strips separately and add to the casserole.

5. Add the rice and stir through lightly.

6. Mix the tomatoes, herbs, spices and chicken, and pour over the mixture.

7. Cover the casserole and bake for 25 minutes.

8. Meanwhile, put the frozen shrimps into a glass bowl. Add 5ml (1 tsp) of water. Cover with cling wrap and cook in a microwave oven for three minutes on high. Drain the excess water.

9. Scatter the shrimps on the jambalaya. Cover and bake for another 10 minutes.

10. Turn down the heat and leave the jambalaya in the oven for 10 minutes.

11. Take it out of the oven but keep it covered to allow the steam to soften the rice.

12. Serve at room temperature.