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Jambalaya HT MC Cajun Creole 50mins Serves 4 Hot Pork Shellfish Seafood Grains Vegetables Herbs Main course Dairy Free Eggless Louisiana North America Nth American Ingredients 20ml /2fl.oz Oil100g/4oz Spicy Sausage, sliced 1 Green Capsicum, (sweet pepper) deseeded and diced A 255g/8oz piece of Ham, diced 1 Onion, chopped2 Garlic Cloves, crushed 275g/10oz Long Grain Rice 450g/1lb Tomatoes, chopped ½ teasp Dried Thyme ½ teasp Cayenne Pepper 600ml/20fl.oz. Chicken Stock 450g/1lb Crayfish (Crawfish) Tails
Instructions 1. Heat the oil in a frying pan then add the sausage, ham and capsicum and fry for 5 minutes. Remove with a slotted spoon and reserve. 2. Add the onion and garlic to the pan and gently fry for 5 minutes.
3. Add the rice and cook, stirring until well coated then add the sausage mixture together with the tomatoes, thyme and cayenne and mix well.
4. Gradually add the stock, bring to the boil then reduce the heat and simmer for 10 minutes. 5. Peel half of the crayfish, chop the flesh and add to the pan mixing well then add the remaining crayfish. Cover and cook for 10 minutes until all the liquid has been absorbed and the crayfish are heated through. Serve immediately.
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