2 x 1.5 kg (3 - 3 1/2 lb) chickens
450 g (1 lb) raw smoked gammon
50 g (2 oz) 4 tbsp lard or bacon fat
50 g (2 oz) 1/2 cup plain flour
3 onions, finely sliced
2 green peppers, seeded and sliced
675 g (1 1/2 lb) tomatoes, chopped
2 - 3 garlic cloves, crushed
10 ml (2 tsp) chopped fresh thyme or 5 ml (1 tsp) dried thyme
24 Mediterranean prawns, peeled
500 g (1 1/4 lb) scant 3 cups long grain rice
2 - 3 dashes Tabasco sauce
6 spring onions, finely chopped
45 ml (3 tbsp) fresh parsley, chopped
salt and ground black pepper
450 g (1 lb) raw smoked gammon
50 g (2 oz) 4 tbsp lard or bacon fat
50 g (2 oz) 1/2 cup plain flour
3 onions, finely sliced
2 green peppers, seeded and sliced
675 g (1 1/2 lb) tomatoes, chopped
2 - 3 garlic cloves, crushed
10 ml (2 tsp) chopped fresh thyme or 5 ml (1 tsp) dried thyme
24 Mediterranean prawns, peeled
500 g (1 1/4 lb) scant 3 cups long grain rice
2 - 3 dashes Tabasco sauce
6 spring onions, finely chopped
45 ml (3 tbsp) fresh parsley, chopped
salt and ground black pepper
method
1. Cut each chicken into 10 pieces and season. Dice the gammon, discarding the rind and fat.
2. In a large casserole, melt the lard or bacon fat and brown the chicken pieces all over, lifting them out and setting them aside as they are done.
3. Turn the heat down, sprinkle the flour onto the fat in the pan and stir until the roux turns golden brown.
4. Return the chicken pieces to the pan, add the diced gammon, onions, green peppers, tomatoes, garlic and thyme and cook, stirring regularly, for 10 minutes, then stir in the prawns.
5. Stir the rice into the pan with one-and-a-half times the rice's volume in cold water. Season with salt, pepper and Tabasco sauce. Bring to the boil and cook over a gentle heat until the rice is tender and the liquid absorbed. Add a little extra boiling water if the rice dries out before it is cooked.
6. Mix the spring onions and parsley into the finished dish, reserving a little of the mixture to scatter over the jambalaya. Serve hot.
2. In a large casserole, melt the lard or bacon fat and brown the chicken pieces all over, lifting them out and setting them aside as they are done.
3. Turn the heat down, sprinkle the flour onto the fat in the pan and stir until the roux turns golden brown.
4. Return the chicken pieces to the pan, add the diced gammon, onions, green peppers, tomatoes, garlic and thyme and cook, stirring regularly, for 10 minutes, then stir in the prawns.
5. Stir the rice into the pan with one-and-a-half times the rice's volume in cold water. Season with salt, pepper and Tabasco sauce. Bring to the boil and cook over a gentle heat until the rice is tender and the liquid absorbed. Add a little extra boiling water if the rice dries out before it is cooked.
6. Mix the spring onions and parsley into the finished dish, reserving a little of the mixture to scatter over the jambalaya. Serve hot.
serving amount
serves 10
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