The first episode (Channel Seven) features Ben visiting the Sunshine Coast to source the freshest seafood for his Mooloolaba Seafood Jamabalaya. If you would like to cook it yourself follow the instructions below.
Mooloolaba Seafood Jambalaya*
Ben O'Donoghue - Drive Thru Australia - Channel Seven
Ingredients:
2 tbsp sunflower oil
100gm spicy chorizo sausage, thickly sliced
4 chicken drumsticks, skin off
250gm raw king prawns, peeled and deveined, heads and shells reserved
1 large white onion, diced
1 green capsicum, diced
1 stick celery, diced
1 cup canned diced tomatoes
3 garlic cloves, chopped
6 sprigs of thyme
2 fresh bay leaves
250gm long-grain rice
1 litre chicken stock
1 tbsp Cajun Spice Mix
Salt
Freshly ground black pepper
2 medium male blue swimmer crabs, cooked, halved and cleaned
2 large Moreton Bay Bugs halved and cleaned
100gm-cleaned squid
2 spring onions, finely sliced, to serve
1 long green chili, chopped, to serve
Cajun Spice Mix:
Place the fried onion and garlic in a bowl, along with the remaining ingredients, and blitz to a fine powder using a handheld blender. The spice will keep for 1 month if stored in an airtight container.
2 cups sunflower oil
3 tbsp fried Asian shallots (buy in Asian grocers)
1 tbsp fried garlic (buy in Asian grocers)
1 tbsp cayenne pepper
1 tbsp smoked paprika
1 tbsp celery salt
1 tbsp dried thyme
1 tbsp fennel seeds
Method:
Heat the oil in a large casserole dish or electric frying pan and cook the chorizo and chicken over medium–high heat until the chicken is golden and the chorizo is crisp. Remove with a slotted spoon, leaving the oil in the pan.
Reduce the heat to low–medium. Fry the prawn heads and shells for 5 minutes, squashing them with a potato masher to extract their flavour. Remove with a slotted spoon and discard.
Add the onion, capsicum and celery and sauté until soft. Stir in the tomatoes, garlic, thyme and bay leaves and cook for 5 minutes. Add the rice, stock, chicken and chorizo to the pan, then season with the Cajun Spice, salt and pepper. Bring to a simmer, cover and cook over medium heat for 10 minutes.
Place the crab halves into the rice. Push the bug halves into the rice and place the prawns and calamari on top, Cover and cook for a further 5 minutes.
Turn off the heat and allow too rest for a few minutes. Stir the rice to loosen it and arrange the seafood and check that it’s all cooked. Serve the dish sprinkled with the spring onions, chopped chilli and lime wedges.
Serves 4.
*Recipe by celebrity chef Ben O'Donoghue as seen on Drive Thru Australia with Ben O'Donoghue.
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