The Merchant Tradition continues today...

Jambalaya with Henry Langdon Creole

Serves 4-Prep time 15 mins- Cook time 35mins

Ingredients

3tbsp Henry Langdon Creole

Olive oil

1 red onion, finely diced

4 celery stalks, finely diced

1 red capsicum, finely diced

1kg chicken breast fillet, diced

500g chorizo sausage, diced

2tbsp tomato paste

6-8 large tomatoes, diced

500g parboiled long grain rice

375ml chicken stock

Henry Langdon Sea Salt Flakes to taste

Method

Heat some olive oil in a pot and add the onion, celery and capsicum.

Fry for a few minutes then add the Henry Langdon Creole.  Stir well.

Add the sausages, chicken, tomatoes, tomato paste, rice and stock.  Mix well and bring to the boil.

Boil for 3-5 minutes, then reduce the heat and simmer for 20-25 minutes.

Keep stirring to prevent the rice form sticking to the bottom of the pot.

A little water may be added towards the end of the cook time if you prefer a wetter dish.

Salt to taste and serve.

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