Jambalaya recipe from "John Madden"?

Answer 1

JJ's Jambalaya

By John Madden, adapted by

Jenny Derry

¼ cup olive oil

¼ lb. bacon or sausage

1 lb. chicken thighs, cubed

1 lb. peeled, deveined prawns

1 chopped onion

1 cup bell pepper, chopped

1 cup celery, chopped

2 T. chopped garlic

14 oz. stewed tomatoes

3 small cans chicken broth

1 ½ cans uncooked rice

Salt & pepper

Tabasco hot sauce

Step 1 Brown bacon or sausage, chicken and prawns. Do in batches; remove meat to platter to cool (keep prawns separate from the rest).

Step 2 In same pot, sauté onions, bell pepper and celery for 10 minutes. Add garlic and tomatoes. Simmer for 5 minutes.

Step 3 Add stock, sausage, chicken, salt, pepper and hot sauce, to taste. (Note: The broth should taste too salty and too hot; the rice is going to soak up a lot of those tastes.) Add rice and stir. Bring back to a boil. Turn to low and cover pot.

Step 4 Cook 20 minutes. Turn rice from the bottom of the pot. Add prawns. Steam until rice is tender. Serve with added hot sauce. Enjoy!

Answer 2

I don't have his but I have mine.

Creole Jambalaya
Ingredients:

Olive Oil 3tbsp
Garlic Cloves 3 chopped
Onion 2 chopped
Minced Beef 12oz
Sausages 6 sliced
Leek 2 thinly sliced
Red Pepper 1½ deseeded & sliced
Celery 2 stalks sliced
Okra 5 oz top, tailed & diced
Long Grain Rice 10½oz
Vegetable Stock 1½ pints
Tomatoes 6 chopped (redder & riper the better peeled)
Mushrooms 12oz halved
Basil 3tbsp
Salt To taste
Tabasco Sauce To taste
Cajun Spice Blend 4tsp
Black Pepper To taste
Thyme 3tsp
Recipe Method:

1.) Heat the oil in a large saucepan and fry the garlic & onion until soft, about 5 minutes.
2.) Mix in the mince & sausages and fry until browned. Throw in the leek, red pepper, celery & okra and cook, stirring all the time, until they start to soften.
3.) Stir in the thyme, basil & Cajun Spice Blend then add the rice and mix thoroughly. Pour in half the stock plus the tomatoes, cover and cook gently on a low heat for 15 minutes.
4.) Stir in the mushrooms, then cook until the rice is tender adding the stock a little at a time as required, about another 5-10 minutes. Season with black pepper, salt & tabasco and serve hot.