Jambalaya
Serves 4
Ingredients:
50 g (2 oz) butter
1 yellow pepper, diced
1 red pepper, diced
1 red onion, quartered and thinly
sliced
2 celery sticks, cubed
3 garlic cloves, crushed
1 red chilli, finely chopped
3 beef tomatoes, de-seeded and
finely chopped
1 tbsp tomato purée
Few drops of Tabasco sauce
100 g (3
1
/
2
oz) mixed wild and
basmati rice
Salt and freshly ground black
pepper
750 ml vegetable stock
450 g (1 lb) king prawns,
peeled, de-veined and cooked
225 g (8 oz) smoked sausage
75 g (3 oz) peas
Method:
1. Place the butter into a solid container. Cover
with foil and steam at 100°C for
1 minute. Then add the peppers, onion,
celery, garlic and chilli.
2. Place the rice into another solid steam oven
container and cover with boiling water.
Steam both for 2 minutes at 100°C.
3. Stir the tomatoes, tomato puree, Tabasco
sauce and chicken stock into the peppers.
Season with salt and pepper. Steam with the
rice for a further 8 minutes at 100°C.
4. Stir in the prawns, sausage, peas and rice
and steam for a further 5–7 minutes until
the dish is completely heated through.
131
Tip
Serve as a main course or as a snack
or side dish.
