Jambalaya

Name: Jambalaya
Yield: Serves Four
Ingredients: about 300 ml/½ pint chicken stock; lemon juice; salt and freshly ground black pepper; salt and freshly ground black pepper; 225 g/8 oz lean pork, cut into cubes; 1 frankfurter sausage, sliced; olive oil for frying; ½ teaspoon paprika; ½ teaspoon turmeric; 100 g/4 oz long-grain rice; ½ teaspoon ground ginger; 1 stick celery, finely chopped; 225 g/8 oz peeled prawns, cooked or raw; 5–7.5 cm/2–3 inches garlic sausage, peeled and cut into cubes; 1 onion, finely chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

olive oil for frying
225 g/8 oz lean pork, cut into cubes
1 <

Main course

Method

Heat 2–3 tablespoons oil in a heavy, wide saucepan and in it fry the pieces of pork fairly fast until evenly browned all over. With a perforated spoon lift them out and set aside. Next fry the frankfurter and the garlic sausage in the same way. Turn the heat down a little and fry the onion and celer