Search This Blog

Shop My Favourites:

    Wednesday, 25 March 2015


    The second dish in my series of #FunWithFlavour posts for Tabasco, is of course, the main course. I wanted to create something with big bold flavour to highlight the subtle heat of the Tabasco sauce, but also to showcase the sauces ability to not overpower the other components in a dish.  When thinking of spicy and bold flavour, the dish which immediately came to mind was a jambalaya. It's a rice-based dish, favoured in the deep south, with influence from french and spanish cuisine. I based my recipe on a great dish I found on and adapted it slightly to suit my tastes.

    Tasbasco Jambalaya
    Jambalaya Recipe

    You'll need:
    • 150g piece chorizo, diced
    • 1 each small red and small yellow pepper, deseeded and sliced
    • 1 red onion, chopped
    • 2 garlic cloves, crushed
    • 2 chillis, finely chopped
    • Leaves from a few fresh thyme sprigs
    • 200g long-grain rice
    • 400g can chopped tomatoes
    • 700ml hot chicken stock
    • ½ tsp Tabasco sauce, plus extra to serve
    • 200g raw prawns, peeled and deveined
    Jambalaya IngredientsCooking with Tabasco
    Cook your chorizo over a medium-high heat for 3-4 minutes, before removing and draining the excess grease on some kitchen roll

    Add your peppers, onion, garlic and chilli to the pan and cook for 5 minutes untill they soften

    Add the thyme and rice, cook for 1 minute, then add the tinned tomatoes, stock and Tabasco and bring to the boil.

    Cover the pan, then reduce the heat to low and simmer very gently, stirring occasionally, for around 12 minutes. By this time, most of the liquid will have evaporated - don't forget to taste and season as neccessary!

    Stir in the cooked chorizo and prawns and cook for 1 minute untill your prawns are cooked.

    Serve a couple more dashes of Tabasco sauce and squeeze of lemon

    No comments:

    Post a Comment