Try this meaty jambalaya recipe from Food Network chef Andy Bates

Andy Bates is known for his hearty British street food and he's a firm favourite on the Food Network UK.

His first TV series, Street Feasts, was a huge success and now he's backpacking across the USA searching for the best flavours in his new series American Street Feasts.

We're particularly excited to cook up a storm with Andy's spicy jambalaya recipe, which combines chicken, sausages, peppers, garlic and tiger prawns. That's basically all our favourite things!

Check out the recipe below to give it a try for yourself...

Andy's Jambalaya

Serves: 6
Preparation: 30 mins
Cooking time: 1 hour 20 minutes

Ingredients:

For the jambalaya:
6 chicken thigh joints, bone in, skin on
200g raw tiger prawns
200g Andouille sausage, sliced or Chorizo
2-3 tbsp olive oil
1 large onion, peeled and cut into slices and roughly chopped the same size as the peppers
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 stick of celery, sliced
4 large garlic cloves, peeled and sliced
½ tsp smoked paprika
½ tsp cayenne pepper
50g sun-dried tomatoes
1 tbsp tomato purée
225g brown basmati rice, washed
500ml chicken stock
Salt and pepper

For the garnish:
3 chopped spring onions
2 tbsp chopped parsley
2 tbsp chopped tarragon

Method:

Preheat oven to 170°C.

Season the chicken thighs and seal them off in a casserole dish, making sure the skin is golden brown. Transfer them to a warm plate then seal off the Andouille sausage (or Chorizo) until browned a little, then transfer to the plate with the chicken.

Heat the olive oil in the casserole then add the onions, peppers, celery and garlic to the pan and sweat off until softened. Add the spices, sun-dried tomatoes and tomato purée and cook for a further 5 minutes.

Pour over the rice and mix thoroughly, making sure all the rice is coated in oil and juices.

Add the stock, season and bring to the boil. Add the chicken and sausage.

Cover and bake for 55 minutes. Remove from the oven, add the prawns, cover and return for 5 minutes. Leave to rest for 10 minutes.

Remove the lid and garnish with spring onions, parsley and tarragon. Serve immediately.

Will you be giving this recipe a whirl?


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Copyright, 2012, Andy Bates, All Rights Reserved