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by Angela (follow)
Dinner (2023)      Gluten Free (641)      Chicken (617)      Rice (226)      Spicy (137)      Spanish (29)     
Similar to the Spanish paella, the Jambalaya comes from Louisiana with the influence of Spain and France. It is a spicy colourful concoction!

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes: 6-8 servings

3 tbsp olive oil
2 celery stalks, chopped
1 brown onion, diced
1 small red capsicum, cored and diced
1 small yellow capsicum, cored and diced
1 small green capsicum, cored and diced
4 cloves garlic, crushed
2 chicken breasts, cubed
200 grams kebana, sliced
100 grams pepperoni, sliced
3 cups chicken stock
1 (410g) can crushed tomatoes
1 1/2 cups uncooked rice
1 tbsp cajun seasoning
1 bay leaf
1 tsp thyme, crushed
1/4 tsp cayenne pepper
Garnish: fresh parsley
NOTE 500 grams of raw shrimp, peeled and deveined can be added

Heat 2 tbsp of olive oil in a wok or large pan over medium-high heat.
Add celery, onion, capsicum, and garlic, and saute for 5 minutes until vegetables are soft.

Add the remaining tbsp of oil, chicken, kebana and pepperoni, stir to combine.

Cook until the chicken is mostly cooked.
Add the chicken stock, tomatoes, rice, Cajuan seasoning, bay leaf, thyme and cayenne pepper, stir to combine.

Reduce the heat to medium-low, cover and simmer for 25-30 minutes, or until the rice is cooked. Stir occasionally.

Remove from heat, serve and garnish with parsley.

NOTE this is quite spicy so halve the cayenne pepper and cajun seasoning if you like it mild, or add more if you like it hot!!

#Gluten Free
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