Cajun Chicken with Jambalaya

Cajun Chicken:
1 tbs cornflour
4 tsp Schwartz Grill & Sizzle Special Blend Cajun
4 boneless, skinless chicken breasts
15g (½oz) butter
1 tbs oil

Jambalaya:
1 tbs oil
1 stick celery, diced
100g (4oz) smoked sausage, sliced
225g (8oz) long grain rice

2 tsp Schwartz Grill & Sizzle Special Blend Cajun
230g (8oz) tin chopped tomatoes
300ml (1/2 pint) chicken stock
1 tsp Schwartz Parsley Flat Leaf
1 bunch spring onions, sliced
50g (2oz) cooked, peeled prawns, defrosted if frozen
STEP 1

Mix the cornflour and Cajun Special Blend together and use to coat the chicken. In a large frying pan melt the butter and oil and fry the chicken gently for 15-20 minutes turning occasionally, until well browned and cooked through.



STEP 2

Meanwhile, make the Jambalaya by heating the oil in a large pan, fry the celery and sausage for 1-2 minutes. Add the rice and Cajun Special Blend and fry for a further minute. Stir in the tomatoes, stock and Parsley.




STEP3

Bring to the boil and simmer gently for 15 minutes. Add the spring onions and prawns and cook for a further 5 minutes until the liquid has been absorbed and the rice is tender. Serve with the chicken.