Jambalaya by Wendy Gudgeon


This pilaff recipe is a nice change to start the New Year. Any of the ingredients can be altered according to taste. This is a good way to use up ‘bits and pieces’ to save food waste.


Ingredients: (serves 4 – 6) 2 tbspn. oil


150g. chorizo


225g. boneless, skinless chicken, cubed 225g. raw tiger prawns, peeled 2 sticks celery, chopped


1 green and 1 red pepper, deseeded and chopped 700 ml. chicken stock


1 tspn. paprika


2 cloves garlic, crushed 1 lg. onion, sliced


275g. long grain rice


2 chopped spring onions 1 red chilli, finely chopped Freshly ground black pepper


Method: • Heat the oil in a large pan. Add the paprika. Add the chicken and chorizo and fry until golden brown.


• Stir in the onion, celery, peppers, chilli and garlic. Gently fry until the vegetables start to colour.


• Add the prawns and rice. Pour over the stock. Bring to the boil and cover tightly with a lid. Simmer gently for 10 minutes.


• Remove from the heat and leave for 20 minutes until all the liquid has been absorbed. •


Serve garnished with spring onions and salad. Wendy Gudgeon Tel: 01786 824 487


wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk Good Food Award Finalist 2017


22 To advertise in thewire t. 07720 429 613 e. fiona@thewireweb.co.uk


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