Jambalaya with Henry Langdon Creole
Serves 4-Prep time 15 mins- Cook time 35mins
3tbsp Henry Langdon Creole
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
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.