Jambalaya, ready to serve
(Copyright, 2012 Nic Carlyle. All rights reserved.)
(Copyright 2012, Nic Carlyle. All rights reserved.)

Nic Carlyle


The alchemy of

Anthropology, Art,

Love, and Good Cooking


Diced chicken (one large breast per person)
Chorizo [or similar spicy sausage](about 6 slices per person)
Celery (about one stalk per person)
Capsium (Bell) peppers (about half a pepper per person)
Onion (2 onions for four people)
Cajun spice (enough to dust the chicken on one side! About four tsps. You can buy ready made or do your own - thyme; chilli pepper; ground cumin, ginger, coriander, peppercorn)
Fish stock cube or dried prawn extract (to taste)
Tomato sauce [NOT Ketchup - reduced chopped tomatoes or puree, touch (1/2 tsp) of black strap molasses] (Mushrooms, three big pinches of thyme optional)

Method depends on how hot your oven is. The lower heat method is to fry the diced chicken, sausage and onion up in a large frying pan, adding the seasoning as you go, until the chicken is well cooked (that's the important thing). Then bung in the peppers, celery, tomato sauce, for a quick stir around. Transfer to a casserole dish, and heat through until piping hot in a 180 degree Centigrade oven. However, I have bunged everything into a casserole dish together from scratch, and put into a hot oven at 210 degrees Centigrade, when I'm baking bread or roasting meats, and leave to cook thoroughly at a reduced heat after I'm taken out my bread or other dishes.

Serve either on a bed of rice, or pour over a dish of cooked rice in an open casserole dish, and baked the sauce in an oven set at 150 degrees Centigrade.
Note: you cook at your own risk, this recipe is a guide only - the chicken must be thoroughly cooked, stored safely, etc.


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