It’s hard to know what to cook at the moment… The weather’s not cold enough for soups or stews, but it’s definitely too warm for them, so on these in-between days, I find myself making in-between dishes like Jambalaya. With its Caribbean roots, and ingredients like chorizo and chillies hailing from sun-drenched isles, there will be warmth and sunshine in some aspects of our lives – even if it’s just the kitchen…
And once the Small People have had their share, the rest of it gets drowned in Mexican hot sauce – which gets used on almost everything in this house. Apart from porridge. (serves 4)
Ingredients: –200g chopped chorizo (as fiery as you can get away with if younger family members are eating this as well); 200g large uncooked prawns; 1 Red onion finely sliced; 4 Spring onions finely sliced; 2 peppers of differing colours (the choice is yours!), sliced and deseeded; 2 crushed garlic cloves; 2 sticks of celery diagonally sliced; 1 hot red chilli finely chopped (you can leave this out if necessary); 200g long grain rice; 400g can chopped tomatoes; 700ml chicken stock; Lime wedges to serve, and plenty of Mexican Hot Sauce (or tabasco) if you like it hot!
- Fry the chorizo over a medium high heat for 3-4 minutes. Remove and leave to one side;
- Add the onion, celery, garlic (and chilli if using) and cook for 2 minutes before adding the pepper. Once softened, stir in the rice and cook for 1 minute;
- Add the tin of tomatoes and the stock and bring to the boil;
- Cover, reduce the heat to low and simmer, stirring occasionally for around15 minutes until most of the liquid has evaporated;
- Season to taste, and stir in the rest of the ingredients – making sure that the prawns are cooked through;
- Chuck on the sliced spring onions and the lime wedges.
Put your sunglasses on and serve…