Jambalaya - Cooked on the Kamado Joe

Описание: Here's my take on jambalaya - an absolute corker of a rice dish from New Orleans that is sure to put a smile on your face!

Ingredients
1tbsp olive oil
400g boneless chicken thighs, diced
120g chorizo, sliced
1 large onion, finely diced
2 celery stalks, finely diced
1 large green pepper, diced
5 tomatoes, skinned and chopped
3 garlic cloves, crushed
1tbsp paprika
1tsp dried thyme
1tsp dried oregano
1/2tsp cayenne pepper
2 bay leaves
200g long rain rice, rinsed
450ml chicken stock
150g cooked, peeled prawns
3 spring onions, sliced
Salt
Pepper

Instructions
1. I've cooked this in the Kamado Joe wok on the accessory rack. If you don't have the wok, a cast iron dutch oven or similar will work.
2. Bring the KJ up to temperature with the wok in place in the middle position. Close the lid and open the vents.
3. Once you hit 240f, you should be good to go.
4. Add oil to the wok and sear the chicken.
5. After 2 minutes, add in the chorizo and cook for 5 minutes.
6. Remove chicken & chorizo but leave the oil in.
7. Move the wok in to the higher position on the accessory rack and then add in the onion, celery and pepper. Sweat these down for 10 minutes, until soft. I like to do this with the lid down and the vents almost closed, stirring every 2-3 minutes. This ensures your fire doesn't get too hot.
8. Next, add the garlic, herbs & spices and mix well
9. Move the wok back to the middle position for more heat and add the tomatoes. Cook until the tomatoes break down, around 5 minutes
10. Add the chicken & chorizo back to the wok
11. Add in 200g long grain rice and stir to combine
12. Pour in 450ml hot chicken stock, stir to incorporate
13. Add in salt & pepper to taste then simmer with the lid down for 10 minutes
14. Next, add in your cooked prawns & sliced spring onions. Stir, then lid back down for a few minutes, until the prawns are heated through
15. Serve up and dig in!


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