Surf & Turf Jambalaya
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a large, heavy-bottomed pot, sauté chicken pieces in oil over high heat for a few minutes. Remove and keep warm.
Add chorizo slices, onion, bell pepper, thyme sprigs and garlic cloves and brown for 2 to 3 minutes.
Return reserved chicken to the pot along with the rest of the ingredients (shrimp, tomatoes, stock, rice and seasonings), except cilantro, and bring to a boil.
Cover and simmer over very low heat for about 30 minutes or until the rice and chicken are cooked (internal temperature of chicken of 77 °C (170 °F)).
Place the entire pot on a trivet at the centre of the table and garnish the jambalaya with cilantro. Serve with plenty of refreshments (water, beer or good wine).
|Per 675 g serving||Amount|
|Saturated Fat||18 g|
|Per 675 g serving||% Daily Value|