I was going to do Jambalaya to have with Jamaican Jerk wings, but instead I made this and it's divine. I've tweaked the recipe to allow for our ingredients... and it is DIVINE.
3/4 cup sugar
3 TBS Olive Oil
600 grams of meat (I used Chorizo)
1 Brown Onion Diced
1 clove Garlic
1 1/2 Cups Frozen Peas
2 Cups Rice
2 Cups Water (I ended up using more)
1 400ml Can Coconut Milk
2 Carrots Chopped
1 1/2 Cups of Cubed Butternut Pumpkin
A handful of Fresh Parsley or a few TBS of Dried
1 tsp Dried Thyme
1/3 Cup Tomato Ketchup
In a Large Pot (I used my Le Chasseur 6 ltr round dutch oven) add the oil & sugar, melt together on a medium high heat. Allow it to go dark brown but not burnt (traditionally it's burnt to the pan, but I don't want to wreck my dutch oven ) then add the meat and caramalise in the toffee. Don't fret if it globs a bit it will melt down eventually. Turn the heat down and add the onion & garlic, cook for about a minute. Add Peas, Rice, Water, Milk, Carrots & Pumpkin. Bring to boil whilst stirring, then reduce to simmer. Cover and cook for 30 minutes, stirring occaisionally. Add Parsley, Thyme & Ketchup and continue to cook until rice is tender, add more liquid if needed as it is meant to be moist.
Serve with something SPICY! The sweetness of this rice dish really compliments Spicy Meat Dishes.
Serves 4-6 (it has filled my 6 litre pot!)
I think this would make a great pot luck meal, or even dinner party side as it can be made in advance then transferred to an oven proof dish to be reheated.
Jamaican Pelau
) then add the meat and caramalise in the toffee. Don't fret if it globs a bit it will melt down eventually. Turn the heat down and add the onion & garlic, cook for about a minute. Add Peas, Rice, Water, Milk, Carrots & Pumpkin. Bring to boil whilst stirring, then reduce to simmer. Cover and cook for 30 minutes, stirring occaisionally. Add Parsley, Thyme & Ketchup and continue to cook until rice is tender, add more liquid if needed as it is meant to be moist.
Reply With Quote
Bookmarks