Kentucky Style Jambalaya
Taking a twist on the Louisiana favourite, our Kentucky Style Jambalaya adds Jack Daniel’s to spice up this Cajun and Creole dish. This does come with a warning as being expletively explosive so it’s not for the fainthearted.
For us this is a perfect Autumnal dish as we move into the cooler months of September and October. We suggest pairing with a Chardonnay wine to add notes of vanilla, citrus and mango to the dish
Heat 1 tbsp chili oil, 2 chicken stock cubes and 25ml of Jack Daniel’s Whiskey in a large frying pan, or wok, with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
Remove and set aside. Tip in the sliced mushrooms and cook for 3-4 mins until soft.
Add 1 thinly sliced red pepper, 100g sliced butternut squash, 75g sliced chorizo and the Jambalaya Mix, and cook for 5 mins more.
Stir the chicken back in with 250g brown rice, add the 200g cherry tomatoes and 150ml Whiskey. Cover and simmer for 20-25 mins until the rice is tender.
Serve up in a Casserole Dish or individually
250g Brown Rice
2 Chicken Breast, chopped
75g Chorizo, sliced
100g Butternut Squash, sliced
200g Cherry Tomatoes
1 Red Peppers, sliced
100g Mushrooms, sliced
175ml Jack Daniel’s Whiskey*
2 Tbsp Chili Oil
2 Chicken Stock Cubes
*We prefer using Famous Grouse over Jack Daniel’s