An all in one meal loaded with sausage comer, chicken and seafood. It is a classic Creole dish.
Ingredients
1 OZ / 30 G olive oil
3.5 OZ / 100 G onion
2 CLOVES garlic
2 OZ / 50 G celery
2 OZ / 50 G carrot
5.5 OZ / 150 G red bell pepper
1 TBSP cajun seasoning
9 OZ / 250 G tomatoes
2 OZ / 50 G white wine
2 TSP smoked paprika
1 TSP hot sauce
10.5 OZ / 300 G bomba rice
17.5 OZ / 500 G chicken stock
14 OZ / 400 G shrimps
14 OZ / 400 G chicken breast
7 OZ / 200 G andouille sausage
17.5 OZ / 500 G water
1 TSP salt
0.5 TSP saffron
1 TSP black pepper
Directions
Prepare the carrot, onion, garlic and celery by washing and peeling them. Deseed the pepper and roughly chop along with the tomato. Soak the saffron with white wine.
Add the onion, carrot, celery, pepper, tomato and garlic to the mixing bowl. Chop for 10 seconds / speed 6. Scrape down the sides.
Add the olive oil, paprika, cajun spice, wine and saffron mix to the mixing bowl then sauté with the measuring cup removed for 20 minutes. Whilst the base cooks, slice the sausage into rings and cut the chicken breast into dice.
Once the base is cooked, add the rice and stock along with salt and pepper. Add the chicken and sausage to the deep steaming tray. Cook for 20 minutes / 230°F|110°C / speed 1 / reverse.
Once the stock has been absorbed in the rice, transfer the mix to the deep steaming tray. Mix the rice into the chicken and sausage. Place a large bowl under the steaming tray to avoid liquid spillage. Clean the mixing bowl out well. Add water to the mixing bowl and attach the deep steaming tray. Arrange the prawns on the top. Then steam for 10 minutes.
Allow to sit for 5 minutes in the steaming tray. Enjoy your meal! Serve directly from the steaming tray. Garnish with lemon and green onions.
