Chicken, ham and peas make a fine flavour combination in this tasty rice dish. A contribution of the Creole cuisine.
Cooked boneless chicken - 2 cups
Diced ham - 1/2 cup
Shelled prawns - 1 cup
Rice - 1 cup
Large tomatoes, chopped - 2
Stock - 2 cups
Capsicum, deseeded and chopped - 1
Shelled and cooked green peas - 1 cup
Chopped onion - 1 cup
Salt and pepper - to taste
Bread crumbs and melted butter as needed.
Mix the chicken, ham, prawn, rice. tomatoes and stock in a large saucepan or degchi. Bring to a boil and then simmer till the rice is cooked and the moisture absorbed. Never mind if the rice is not fully cooked.
Add the chopped vegetables, peas, salt and pepper. Pour into a greased casserole and cover with berumbs, Drizzle melted butter on top.
Bake in 200 degree C/ 400 degree F oven for 15 – 20 minutes. Serve hot with any chutney.
This dish can be made a day ahead and refrigerated covered in the casserole. Remove and allow to come to room temperature before putting into the oven.
Jambalaya can also be made with left over fish, mince, eggs or any other vegetables.
