Hey Jambalaya!

Dear Ms Blog,

I'm sorry I haven't updated for a gajillion years! This is due to a new hectic schedule that sees me waking up at the break of dawn. It is so painful but so worth it as the job means more monies. Money means a brand spanking new cast iron frying pan!

YEAH BABY! Come to meeehhhhhh..

I have been lusting over this baby for ages and every good thing they have said about it is true. The food tastes better and the heat is distributed so damn evenly which just makes me a happy girl. Although I think I may need a chiropractor to give me a wrist massage every now and then. It is heavy.

So to christen this new bad boy, we decided that a very Creole Jambalaya would be just the thing. Went to the market this morning and it was fresh food everywhere my friend. I think Spring is early :)

The meal was scrumptious. I just need to remind myself every time I feel like dining out, that we have Michelin star meals in the comfort of my own home.

Jambalaya
Adapted from Taste website

2 tbs olive oil
150g (medium) smoked sausage, sliced
2 garlic cloves, crushed
1 onion, chopped
1 red capsicum, seeds removed, diced
1 carrot, julienned
1 red chilly, sliced thinly
1 tsp sweet smoked paprika*
250g basmati rice
2 bay leaves
500ml tomato passata* or canned crushed tomatoes
1 1/2 cups (375ml) chicken stock
1/4 tsp cayenne pepper
500g green prawns, peeled, de-veined, tails intact
3 tbs chopped flat-leaf parsley
6 shallots (spring onions), sliced

Heat oil in a large frying pan and cook the sausage until golden on both side. Set aside. Fry the onion until soft, add the garlic, chilli, capsicum, carrot, sausage, and rice. Cook for 3 minutes or until fragrance. Add paprika, cayenne, bay leaves and crushed tomatoes. Cook for 2 minutes and add the stock. Season well. Bring it to a boil and turn the heat down to low and simmer for 20 minutes. Add prawn, cover and cook for 5 minutes. Add the parsley and stir well.

Oh Jambalaya!