Jambalaya

Make it as spicy as you like, this hot Cajun dish is delicious! Use any kind of seafood or sausage you have on hand.

Creole Spice

(mix and crush together)

2 tsp garlic powder

2tsp paprika

1 1/2 tsp thyme flakes

1 tsp oregano

1 tsp dried basil

1 tsp cayenne pepper

3/4 tsp salt

1/2 tsp black pepper

Ingredients

1 boneless chicken breast

3-4 chorizo

2 Tbsp butter

Mince 1stalk celery, 1/2 onion, 1/2 green pepper and 3 cloves garlic.

Cut chicken in bite-sized pieces and season with 1 tsp Creole Spice. Saute in 2Tbsp butter. Stir in sliced chorizo, cook over low.

Add minced vegetables, cook till translucent. Stir in :

1 cup rice, washed and drained

1 small can tomatoes (400g)

1/2〜1 Tbsp Creole spice

1 Tbsp Worchestershire sauce

1chicken bouillon cube

2 bay leaves

salt, pepper

500〜600cc water

(shrimp)

Cover and cook over medium low for 20 minutes, add 12 lrg shrimp and simmer for 3-4 minutes. Serve immediately or the rice will absorb all the liquid.

I don’t advise using instant rice. I use 2-3of the small Japanese green peppers.

Go light on the spice the first time as cayenne is quite hot!