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Jambalaya is a famous Creole-Cajun recipe from the southern United
States. The combination of ham with spicy sausages and prawns
provides an entirely fresh use for the leftover leg. This recipe is
adapted from one in America the Beautiful Cookbook (Weldon Owen,
1992).

Heat a little oil in a large saucepan or a deep frying pan with a lid
and gently fry 2 chorizos (spicy Spanish sausages++or use Italian
sausages) until brown. Set sausages aside.

In the same pot gently fry:

1 large onion, chopped 2 garlic cloves, minced, until limp.

Add:

2 capsicums, one red, one green, seeded and chopped 2 large tomatoes,
seeded and chopped Pinch of sugar 1 teaspoon of fresh thyme, chopped 1
teaspoon (or more to taste) of chiles powder Pinch of cayenne pepper

Cover and cook over a low heat for 15 minutes.

Cut the sausages in slices and add to the pot, together with 1 cup
long-grain rice and 1 cup or more of chopped ham.

Add 1 1/2 cups of chicken stock, bring to the boil, cover and cook on
very low heat until the rice is tender++about 20-30 minutes.

Stir in 500 g of small peeled prawns and cook, covered, just until
they turn pink, about 5 minutes.

Stir in 3 tablespoons chopped parsley and serve.

Makes 4 servings.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/22/92.

Posted by Stephen Ceideberg; February 16 1993.

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