My Jambalaya has changed a lot over the years. It used to be very much the standard ‘trinity’ Jambalaya. The ‘trinity’ being onion, celery and bell peppers. I also didn’t use much spices but relied mainly on the chili, thyme and hot sauce.
The biggest change to my recipe came after I visited New Orleans. I discovered that my Jambalaya was a bit crap to be honest and I needed to mix it up. It’s now a mish mash of both Cajun and Creole. This is likely sacrilege but it’s also very tasty.
The next change was the tough one. I live with a man who has a diet that can make making anything difficult and I had to work on a recipe that was gluten free, dairy free and the new nightmare that is low FODMAP. Challenges are fun. 😀
The only thing that isn’t low FODMAP is the chorizo and if you are very strict you could totally leave it out. I’m very serious about chorizo and luckily the chorizo I use for this doesn’t seem to have any adverse effects so it’s safe for the moment.
We sous vide the prawns and then pan sear them but they can be just pan fried as normal or added to the pot if you want a one pot meal. It’s really about personal taste and I think adding the prawns to the mound of Jambalaya looks fancy so it works well for a dinner party but either way is fine.
150g Spanish chorizo diced (if omitting 1 tablespoon of olive oil)
Pinch of Asafoetida (this is an onion substitute)
Spice mix (see below)
1 red chili finely sliced
2 bunches of spring onions. Finely chop only the green part and discard the white.
1 red, green, yellow bell pepper diced
200g long grain rice
1 tablespoon fresh thyme
1 tin chopped tomatoes
700ml hot vegetable or chicken stock
1/2 tablespoon hot sauce
200g raw tiger prawns, peeled and divined
Lime wedges and thyme sprigs to serve.
1/2 teaspoon sweet paprika
1/4 teaspoon smoked paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch cayenne pepper (a pinch really depends on how spicy you want it.)
Sea salt to taste
Black pepper to taste.
- Heat heavy bottomed pan over a medium heat and add the diced chorizo. Cook until crispy and remove with a slotted spoon and drain on kitchen paper. If not using the chorizo heat the olive oil.
- In the chorizo oil/olive oil add a pinch of asafoetida and cook for 30 seconds. asafoetida is really pungent and a tiny amount is all you need so don’t be tempted to add a lot or your house will smell for weeks rather than days.
- Add spice mix and cook for about 1 minute.
- Add spring onion, chili and peppers and saute until soft.
- Stir in rice and thyme and cook dry for 2 minutes.
- Add tinned tomatoes, stock and hot sauce, reduce heat to low and let simmer. Stir occasionally until most of the liquid has evaporated and the rice is cooked.
- If using chorizo add back in.
- You can add the prawns to mixture at this stage and cook for a few minutes/until the prawns are cooked. Or you can pan fry the prawns and add to the top of the Jambalaya once plated.
- Plate and serve with lime wedge and a sprig of thyme.
Suitable for freezing up to one month. Defrost in fridge for 24 hours and reheat in portions in microwave at full power until pipping hot all the way through.