Jambalaya

I fell in love with New Orleans as a teenager after discovering the first Gabriel Knight computer game. Then when I went to University, one of the first “successful” meals I made for myself was jambalaya – albeit with a jar of “creole cooking sauce” from the supermarket. It wasn’t until much later in 2011 that I had the opportunity to visit New Orleans and try genuine cajun cooking.

This recipe for jambalaya comes from One Pot Wonders and although Mark has cooked from that book a few times, this is the first time I’ve tried it.

Jamabalaya’s incredibly easy to cook – fry the onions and garlic, add the celery and pepper plus the spices and then the chicken. Then add rice, chorizo (although it should probably be andouille but that’s harder to find in the UK) tomatoes and stock and simmer for 20 minutes before adding some prawns which have been sat in tabasco sauce for a while. Cook the whole lot for another 10 minutes and you’re done.