Jambalaya, Jambalaya. 

Firstly, please tell me you sang this to the tune of the classic 1994 contemporary latin song Bamboleo by the Gipsy Kings.  Please.  Aaaaaanyway.  Jambalaya.  One of my favourite dishes because; 

  1. it epitomises high protein deliciousness
  2. it's really easy to make, ideal if you're entertaining
  3. making it gluten and lactose free is simple
  4. it goes well with a medium bodied red like a Pinot Noir and I love wine

Here's one I made earlier...



Ingredients below (serves 4);

  • 4 chicken breasts (I use these instead of thighs or drumsticks cos less fiddly so you can shovel it down more easily!)
  • sea salt 
  • black pepper 
  • cayenne pepper 
  • Paprika
  • olive oil 
  • 150 g chorizo chopped
  • 1 large onion
  • 1 green pepper
  • 1 red pepper
  • 4 bay leaves
  • 6 sprigs fresh thyme
  • 3 cloves garlic
  • 2 fresh red chillies - keep the seeds in for more spice
  • 200 g tinned chopped tomatoes 
  • 750ml chicken stock (from stock gel pots as gluten free)
  • 350 g long-grain rice 
  • 20 frozen prawns (that you can cook from frozen)
  1. Season the chicken with salt, pepper, cayenne and paprika. Pour oil into a large casserole type pan and brown the chicken pieces and sliced chorizo over a medium heat. After 5 minutes, once nicely browned on all sides, add onion and peppers as well as bay and thyme
  2. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. Don't burn on bottom of pan.
  3. Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.
  4. Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 mins to get juices flowing, flavours infusing and so you can prep pudding (even Breakfast should have pudding)
  5. Check flavour and spiciness now and season as appropriate adding more chillies or garlic if needed.
  6. Add rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes making sure you mix in that rich sticky stuff on the bottom of the pan. Let it cook for about 15 mins until the rice is done. Stir in the prawns and if too dry add a bit of water. Stick lid back on and cook for another 3 to 4 minutes..

I normally serve it fresh parsley on top, Lactofree Cheese, a spinach and rocket salad and some Tesco Free from Garlic Bread (yeah I know I should make my own!)

Rough macros per serving Kcals 693 F: 23 C: 57 P: 56

  • Good in the Summer, equally good as comfort food in the Winter.  #get.in.my.belly
  • If the weather continues to be rubbish, next up will be Gluten and Lactose Free High Protein Treacle Tart and Custard...
David Towse