Just posting this here so I don’t lose it … again!

This is my Jambalaya recipe. It works really well, and is great for party food. Takes about 30 minutes to prepare and do the initial cooking, and then it takes care of itself.

Also, make more than you need, so you can leave the remainder to sit until the next day. It is amazingly good the next day, just like curry and pizza

JAMBALAYA
Ingredients

• 1.5 lbs of lean beef, bite size pieces
• 1 lb chicken breast, bite size pieces
• 2/3 lb chorizo sausage, sliced
• 1 cup chopped onion (I take 1 cup as around 250 gms) (Lets mix our measurements, why not ;))
• 1/3 cup chopped celery
• 1/4 cup of oil (just use whatever you need to fry off stuff) (I take 1 cup = 250 mls)
• 4 cups uncooked long-grain white rice (uncle bens works well)
• 3 bay leaves
• 4 teaspoons of salt
• 7 cups of chicken broth (1.75 litres) (Chicken stock cube is fine - use half amount of salt if you use a stock cube)
• 2 teaspoons cayenne pepper
• 1/4 cup chopped spring onions
• 2 tablespoons chopped parsley

Method

Saute beef, chicken, sausage, onion and celery in oil until tender and partially caramelised. (hard to do - I do it in stages. Mix meats together, saute in batches until browned, put aside, repeat, then do onions and celery in the meat juices.) When all nicely caramelised, put the meats back in and stir around for a minute.

Add remaining ingredients, stir, and cook on medium high heat until broth is absorbed in rice. Stir, reduce heat to low and cook covered for 20 minutes. Let stand covered for 10 minutes (good luck! - the smell will be driving you insane by now).

Makes 10 to 12 servings.