Salsa’s Jambalaya – serves two
Once a staple on our menu and rival to the Linguini Pepperincino, our Jambalaya is a gorgeous adaptation of the southern American style Creole Jambalaya with a Salsa-twist! The recipe is for just two people but just double the recipe and make it for the whole family – like a little spice, add some cayenne pepper to taste
- 20 ml veg oil
- 40g butter
- 40g celery diced
- 40g onion, peeled & diced
- 5g fresh turmeric, diced or grated/or pinch of ground turmeric
- 60g red capsicum sliced
- 40g leeks or spring onions, sliced
- 10g cajun spice
- 160g long grain rice/or parboiled
- 580 ml chicken or vegetable stock
- 100g crocodile sausage, sliced
- 100g smoked chicken, shredded
- 4 large tiger prawns, peeled & de-veined
- 1 medium squid tube, scored, cut in 6 pieces
- 2 large yabbies, cut in half
- sea salt for seasoning
- 30g baby spinach
Add oil to a large nonstick pan and over a medium heat, sauté onion, turmeric and celery, until translucent. Add chicken, crocodile sausage and cajun spice. Add the chicken stock and rice. Bring mixture to boil, gently simmer, uncovered, stirring occasionally, for about 3 minutes. Reduce the heat and simmer, covered for about 10 minutes or until rice is just cooked and absorbs most of the liquid.
Stir inthe red capsicum, leek, butter and baby spinach. Spread the squid pieces, prawns and yabbies halves evenly on top, push it a bit into the rice and simmer covered for another 3-5 mins until the prawns, yabbies and squid are cooked.
Season if needed, depending of the saltiness of the chicken or vegetable stock.
Don’t stress about the weights of the vegetables, a handful or small cup of each works too! Also, feel free to sub some of the more difficult to access items with something similar, ie, yabbies for some white fish, croc sausage for a simple pork sausage.
It’s cooking so have fun and when in doubt, Improvise, adapt, overcome! Happy Cooking