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Creole Jambalaya

ingredients

serves 4
200 g (7 oz) unsmoked gammon (ham)
1 chicken weighing 1.2kg (2 1/2 lbs)
1 tsp salt
1 pinch white pepper
5 tbsp oil
2-3 small onions
1 garlic clove
2 green and 1 red pepper
2 large tomatoes
750 ml (1 1/4 pt) 3 cups hot chicken stock
250 g (9 oz) 1 2/3 cups long grain rice
2 pinches cayenne pepper
2 pinches saffron
200 g (7 oz) smoked garlic sausage
200 g (7 oz) lean ham
200 g (7 oz) cooked lobster

method

1. Wash and dry gammon and chicken, cutting gammon into 2 cm (3/4 in) pieces and chicken in 8 portions.

2. Mix salt and pepper and oil, pour over combined gammon and chicken, cover and leave to marinate for 30 minutes.

3. Peel and chop onions and garlic. Halve peppers, remove seeds, ribs and stems before rinsing, drying and chopping. Skin and chop tomatoes.

4. Brown meat in a large, heavy-bottomed pan. Add chopped onions, garlic and peppers, fry all together before pouring on half the stock. Cover and simmer for 30 minutes.

5. Add tomatoes, washed rice, remaining stock, cayenne pepper and saffron to meat, mixing in well, and continue to simmer for 20 minutes more.

6. Slice sausage, cut ham and lobster into strips.

7. Lay on top of rice combination, heat through for 5 minutes.

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