@thesmokinelk
Jambalaya Soul food at its finest! This Louisiana classic is a firm favourite in The Smokin’ Elk household. Here’s the recipe… 6 boneless skinless chicken thighs 100g salami ends or chorizo 1 tbsp olive oil 1 large onion, finely diced 3 celery sticks, sliced lengthways then finely diced 2 small green peppers, finely diced 6 vine ripe tomatoes, chopped 3 garlic cloves, peeled and crushed 1tbsp paprika ¼ tsp cayenne pepper 1tsp dried thyme 1tsp dried oregano 2 bay leaves 200g basmati rice 500ml chicken stock 200g raw king prawns 5 spring onions, sliced for garnish Salt to taste 1/2tsp black pepper Cook the salami (or chorizo if using) until crispy and the fat is rendered then remove. Cook the chicken thighs, until browned then remove. Add the onion, peppers and celery and slowly cook until softened. Add the garlic & spices, cook for 30 seconds then add the tomatoes. Cook for 5-6 minutes until softened then add the rice and cook for a minute. Add the stock, bring to a simmer then cook for another 10-12 minutes. Add in the prawns, stir then cook until the prawns are done and hot throughout. Remove and garnish with the spring onions I’ve cooked this on the @Kamado Joe Joe Junior. Ideal for a one pan dish like this! Enjoy! #jambalaya #horl #creolefood #cajunfood #louisiana #soulfood #rice #chicken #firesquad #bbq #ukbbq #thesmokinelk
♬ original sound – The Smokin’ Elk
@thesmokinelk Jambalaya Soul food at its finest! This Louisiana classic is a firm favourite in The Smokin’ Elk household. Here’s the recipe… 6 boneless skinless chicken thighs 100g salami ends or chorizo 1 tbsp olive oil 1 large onion, finely diced 3 celery sticks, sliced lengthways then finely diced 2 small green peppers, finely diced 6 vine ripe tomatoes, chopped 3 garlic cloves, peeled and crushed 1tbsp paprika ¼ tsp cayenne pepper 1tsp dried thyme 1tsp dried oregano 2 bay leaves 200g basmati rice 500ml chicken stock 200g raw king prawns 5 spring onions, sliced for garnish Salt to taste 1/2tsp black pepper Cook the salami (or chorizo if using) until crispy and the fat is rendered then remove. Cook the chicken thighs, until browned then remove. Add the onion, peppers and celery and slowly cook until softened. Add the garlic & spices, cook for 30 seconds then add the tomatoes. Cook for 5-6 minutes until softened then add the rice and cook for a minute. Add the stock, bring to a simmer then cook for another 10-12 minutes. Add in the prawns, stir then cook until the prawns are done and hot throughout. Remove and garnish with the spring onions I’ve cooked this on the @Kamado Joe Joe Junior. Ideal for a one pan dish like this! Enjoy! #jambalaya #horl #creolefood #cajunfood #louisiana #soulfood #rice #chicken #firesquad #bbq #ukbbq #thesmokinelk