Jambalaya

The misses is from Ireland and on one of our trips back her family took us out to dinner at a place called johnnie fox's. It's one of Irelands oldest pubs, tucked away in the mountains over looking Dublin. It's like every Irish theme pubs wet dream and if you ever get the chance to visit you really should. I’m sure you'll love it. Anyway, on my visit there I ordered the jambalaya and loved it, so when we got back to Cardiff we decided to recreate it, or at least develop our own version. This was about three years ago now, and the recipe has evolved into what I want to share with you today.
This is a Monday night dish for us, using up the leftover meat from the Sunday roast. I think any leftover meat you have will work well, but pork is king so that's what we've settled on. This is a boisterous dish with the addition of king prawns and smoked sausage to ensure that every mouthful is a meaty one. Here is what you'll need:


Smoked sausage (I recommend the garlic and herb chorizo from bath pig.)
Left over meat
10-15 King prawns
1 ½ tbsp. Cajun seasoning
1 Green Bell pepper
1 Leek
1 Red chilli
1 large clove of garlic
1 Bunch of spring onions
1 Tin of chopped tomatoes
450ml chicken stock
250g rice

1.Toss the left over meat in the Cajun seasoning
2. Fry the sausage to release its oil
3. Add the seasoned meat to the sausage and fry for a bit
4. Add all the veg (except spring onion) to the pan and to soften and brown slightly, adding the garlic and chilli last
5. Add the rice and stir to coat in the oil and juices in the pan
6. Add tomatoes and stock and bring to the boil
7. Reduce to a simmer, sit back and relax for 30/35 mins until the rice is cooked to your liking
8. Fry prawns in a separate pan and add when the rice is cooked
9. Mix through finely chopped spring onions
10. Place in a bowl, grab a fork, sit back and enjoy.