• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Mooloolaba Seafood Jambalaya with Cajun Spice Mix

  • 4servings

Add to MenuAdd to Calendar

Source: www.lifestylefood.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons sunflower oil

  2. 100gm spicy chorizo sausage , thickly sliced

  3. 4 chicken drumsticks, skin off

  4. 250gm raw king prawns , peeled and deveined, heads and shells reserved

  5. 1 large white onion , diced

  6. 1 green capsicum, diced

  7. 1 stick celery , diced

  8. 1 cup canned diced tomatoes

  9. 3 garlic cloves, chopped

  10. 6 sprigs of thyme

  11. 2 fresh bay leaves

  12. 250gm long-grain rice

  13. 1 litre chicken stock

  14. 1 tablespoon cajun spice mix (see ben's recipe on page 2)

  15. salt

  16. Freshly ground black pepper

  17. 2 medium male blue swimmer crabs , cooked, halved and cleaned

  18. 2 large moreton bay bugs, halved and cleaned

  19. 100gm cleaned squid

  20. 2 spring onions , finely sliced, to serve

  21. 1 long green chilli, chopped, to serve

  22. lime wedges, to serve

  23. 2 cups sunflower oil

  24. 3 tablespoons fried asian shallots (buy in asian grocers)

  25. 1 tablespoon fried garlic (buy in asian grocers)

  26. 1 tablespoon cayenne pepper

  27. 1 tablespoon smoked paprika

  28. 1 tablespoon celery salt

  29. 1 tablespoon dried thyme

  30. 1 teaspoon fennel seeds

Instructions Jump to Ingredients ↑

  1. For the Seafood Jambalaya:

  2. Heat the oil in a large casserole dish or electric frying pan and cook the chorizo and chicken over medium–high heat until the chicken is golden and the chorizo is crisp. Remove with a slotted spoon, leaving the oil in the pan. Reduce the heat to low–medium. Fry the prawn heads and shells for 5 minutes, squashing them with a potato masher to extract their flavour.

  3. Remove with a slotted spoon and discard. Add the onion, capsicum and celery and sauté until soft. Stir in the tomatoes, garlic, thyme and bay leaves and cook for 5 minutes. Add the rice, stock, chicken and chorizo to the pan, then season with the Cajun spice, salt and pepper. Bring to a simmer, cover and cook over medium heat for 10 minutes. Place the crab halves into the rice. Push the bug halves into the rice and place the prawns and squid on top. Cover and cook for a further 5 minutes. Turn off the heat and allow to rest for a few minutes. Stir the rice to loosen it and arrange the seafood and check that it’s all cooked.

  4. Serve the dish sprinkled with the spring onions, chopped chilli and lime wedges.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback