Jambalaya

This is a Louisiana Creole dish of Spanish and French origin; here’s a Cajun version of the dish.
A classic one pot meal
*this recipe will serve 4 people

1 large onion
2 sticks celery
1 large green pepper
6 oz belly pork or a piece of boneless skinless pork
1 large chicken breast
8 oz smoked sausage (you can use a spicy version if you like it hot)
2 oz frozen garden peas
1 small can sweet corn
10 oz long grain rice
Chicken stock
Cajun spice , (Schwartz do a spice mix available in supermarket)
Olive oil

Iain’s Choccy baked bananas for desert:

2 large bananas
1 mars bar
Kitchen foil

Iain Renicks trained as a chef at Dumfries and Galloway College and has worked in many hotels in the area and with the Ladbroke group, he now works as Bakery manager with his family butchery firm in Thornhill. he has many cooking demonstrations around the area, Iain has also won many awards in the Scotch Pie world championship.

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