Asian Jambalaya

Asian Jambalaya

Asian Jambalaya

Chinese Pork Sausages (Lap Cheong)

Chilli, Lime leaves, Lemongrass

The Holy Trinity - Green peppers, onions and celery

Jambalaya is a Creole/Cajun rice dish. It can be made with beef, pork, chicken, prawns, crayfish, sausage, or any combination which makes this a truly versatile dish. As everything is cook in the same pot, it is great for times when you just don't feel like doing a lot of washing up after a meal. 

This dish is based on the idea of a traditional Jambalaya but given a unique Pan-Asia twist. I have used typical South-east Asia ingredients such as lemongrass, lime leaves, rice wine and soy sauce instead of the usual creole seasoning and I've used Chinese sausages (Lap Cheong) instead of the Andouille sausages. The Chinese sausages should be easily available in all good Chinese supermarket and will last along time if you keep in in the fridge. It i also great for stir-fry noodles dish. I have however, kept to the true spirit of the Jambalaya by keeping the so-called Holy Trinity. This comprise of green peppers, onions and celery which forms the building blocks of many Creole/Cajun cooking such as Gumbo, Étouffée etc. This is absolutely delicious and you must give this a try if you have the chance.

Recipe:

(Serves 4)

110g or 3 Chinese pork sausages, substitute this with any lean sausage of you choice if wish

16 large raw king prawns, peeled and deveined

4 boneless, skinless chicken thighs or 2 skinless breasts, cut into bite-size pieces

4tbsp light soy sauce

4tbsp Chinese rice wine or dry sherry

Olive oil

1 medium onion, finely diced

1 green pepper, finely diced

2 sticks of celery, finely diced

1/2 medium chilli, deseeded and finely chopped

2 garlic cloves, finely chopped

2tsp grated ginger

3 lime leaves, removed stalk and finely chopped

3 stalk lemongrass, very finely chopped 

250g basmati rice

1pint/ 570ml chicken stock

2 dozen of mussels, cleaned and beard removed

2tbsp chopped fresh parley plus some for garnish

1 lime, cut into wedges

Sea salt and freshly ground black pepper

Cut the sausage into 1/4 inch slices. Sauté in a large pan over medium-high until lightly seared and fat has been rendered. Remove sausage from pan and place on a paper towel to drain.

In a small bowl, toss the prawns in 2 tablespoon of the soy sauce and 2 tablespoon of the rice wine. In another bowl, toss the chicken with the remaining 2 tablespoon each of soy sauce and rice wine. Let both marinate for at least 20 minutes.

In a wok or large pan, heat the olive oil over medium-high heat. Add the onion, green pepper and celery and sauté for about 4-5 minutes, until soften. Add the ginger, garlic, lemongrass, chilli and lime leaves and then add rice and stir to coat well with the onion mixture, about 2-3 minutes. While stirring, gradually add stock. Turn the heat to high and allow stock to come to a boil. Add the chicken and sausage then reduce to a medium simmer. Cover and simmer for 20 minutes. 

Add the prawns and muscle, arranging on top of rice mixtures. Cover and cook for another 5-6 minutes until the prawns are cooked and the mussels have opened. Removed from heat and allow to rest, still covered, for 5 minutes. Remove any unopened mussels. Served with a sprinkle of chopped parley and lime wedges.