Jambalaya is a Louisiana classic which incorporates influences from France, Spain and Africa to create a punchy and delicious rice dish. We decided to add to the melting pot by throwing everyone's favourite Italian ingredient in there - SPAGHETTI.
- Butterfly your chicken breast then cut in half. Place in a bowl of buttermilk and add salt, pepper and hot sauce. Stir to combine and leave in the fridge for at least 4 hours, or overnight if you have time.
- Heat a little oil in a frying pan on a medium high heat. Add your prawns and 1 clove of garlic and cook for 2 mins until pink and curled. Set aside.
- In a large saute pan, heat 2 tbsp oil. Add your onion, celery, green pepper and red pepper and saute for 5 mins until soft. Add your chorizo and saute for another 5 mins, until the chorizo is crisp and the vegetables are starting to caramelise.
- Add your cajun seasoning and garlic, cook out for 2 mins then add your chopped tomatoes and bring to a simmer. Simmer with a lid on for 10 mins until thick and rich.
- Add your cream and simmer. Throw in your pasta (and pasta water if the mixture needs moistening a little) and stir to combine.
- Combine your flour with your spices, then coat your chicken in this spiced flour mix. Leave to hydrate for 10 mins.
- Fill a large pan 1/3 of the way with vegetable oil and heat to 180°C/350°F. Gently lower in your chicken and fry for 4 mins until the outside is crisp and dark and the inside is cooked and tender. Serve on top of your pasta!