Friday, October 24, 2008

Creole Jambalaya

Serves: 6


1 pound (500 g) green prawns
2 tablespoons oil
1 ounce (30 g) butter
1 onion, chopped
3 cloves garlic, crushed
3 tablespoons all-purpose (plain) flour
1 teaspoon chili powder
1 teaspoon paprika
1 pound (500 g) chicken thigh fillets, cut into bite-size pieces
1 x 13 ounce (410 g) can whole tomatoes
1/4 cup tomato paste
1/4 cup fresh basil, chopped or 1 tablespoon dried basil
8 ounces (250 g) leg ham, chopped
1 green pepper (capsicum), chopped
1 cup cooked long-grain rice
1 x 15 ounce (465 g) can red kidney beans, rinsed and drained (optional)

Microwave Method:

1. Peel and remove veins from prawns, leaving tails intact.
2. Place oil and butter in a large dish. Cook for 1 minute on HIGH. Add onion and garlic and cook a further 2 minutes on HIGH.
3. In a bowl combine flour, chili powder and paprika. Toss chicken pieces in flour mixture, coating evenly.
4. Add chicken to onion mixture, stir and cook for 5-6 minutes on MEDIUM HIGH, stirring occasionally.
5. Add tomatoes, tomato paste and basil. Stir and cook, covered, for 4-5 minutes on MEDIUM HIGH.
6. Add prawns and cook, uncovered, for 3-4 minutes on MEDIUM HIGH.
7. Add remaining ingredients. Stir and cook a further 3-4 minutes on MEDIUM HIGH.

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