Chicken and Shrimp Jambalaya

By á-143

Ingredients

• 100 g chorizo sausage, cut into small chunks
• 300 g skinless chicken breasts fillets, but into bite sized pieces
• 2 cup long-grain rice
• 4 cups hot chicken or vegetable stock
• 1 bay leaf
• 200 g bottle tomato salsa
• 200 g raw, peeled tiger jumbo shrimp
• 3 tbsp chopped fresh parsley

Preparation

Step 1

1. Heat large, deep frying pan over medium heat. Add chorizo and fry until just starting to brown. Remove with slotted spoon and set aside. Add chicken to chorizo oil and cook 1-2 minutes, stirring until lightly coloured. Remove and set aside.

2. Add rice to pan and cook, stirring, 1 minute. Pour in hot stock and add bay leaf. Reduce heat, then cover pan with lid or foil and simmer gently 5 minutes.

3. Stir chorizo and chicken into rice. Cover pan and simmer 10 minutes. Stir in salsa, jumbo shrimp and parsley and cook 3-4 minutes or until jumbo shrimp are just cooked, most of the liquid has been absorbed and rice is tender.

4. Remove bay leaf, then season; serve immediately.