This is a Creole dish which gets its name from a fench word meaning Jumble, looks like a Spanish Paella and tastes like a riot of flavours. Very easy to make one pot meal, ideal for a busy morning as well as a rainy afternoon, even well suits a busy evenings perfect ending. This lip smacking dish is sure to bring smile on every one's lips.
Preperation time : 15 minutes
Cooking Time : 25 minutes
Difficulty : Easy
Serves : 8
- 500 gms Good quality, smoked or spiced sausages, sliced
- 200 gms of Chicken or Pork Ham, diced
- 1/4 cup butter, you can use Olive oil if you are a diet freak
- 4 medium onions chopped
- 1 small capsicum, chopped
- 3 cloves of garlic, minced
- 500 gms or ripe red tomatoes, blanched, peeled and cut up
- 1 bay leaf
- 1/2 teaspoon dried Thyme (you will get them in any big food store)
- 1/2 teaspoon of Kashmiri mirch
- 3 cups Chicken broth, you can use Broth pwder or even Maggie Chicken Masala in Hot water
- 2 cups uncooked long grained rice (no need to use expensive basmati)
- 500 gms of uncooked prawns cleaned and peeled
- 1 cup diced cooked chicken
- Salt to taste
- Pepper powder, as per taste
- In a large Non stick wok heat butter over medium heat and saute sausage and ham in butter until lightly browned, add onion, green pepper and garlic.
- Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, Kashmiri mirch and chicken broth.
- Cover and bring to a slow boil, stir in rice.
- Cover and cook over low heat until rice is nearly tender, about 15 - 20 minutes.
- Stir in prawns and chicken. Cover and simmer until prawns are cooked and liquid is absorbed. This will take about 5 minutes. Do not over cook prawns.
- Salt and pepper to taste.Taste and adjust seasoings.
- Remove bay leaf and serve in a big bowl.