Jambalaya
With this original Creole recipe for jambalaya, you can bring real southern flair into your home! Ingredients such as chicken, shrimp and crunchy vegetables will fill you up, and garlic sausage, paprika powder and chili sauce will give the rice pan the right seasoning.
INGREDIENTS
250 g long grain rice (e.g. jasmine)
100 g garlic sausage (e.g. chorizo)
2 chicken breasts (approx. 300 g)
2 onions
2 cloves of garlic
1 green pepper (approx. 200 g)
2 sticks of celery
2 beef tomatoes
2 tbsp olive oil
8 prawns (shelled and head removed)
Salt
1 tbsp paprika powder (sweet)
400 ml vegetable stock
100 ml hot water
1 tbsp chili sauce (e.g. Tabasco or Sambal Oelek)
PREPARATION
1. Rinse the rice in a sieve under cold, running water until the water is clear. Cut the sausage into 1 cm thick slices. Pat the chicken breast dry with kitchen paper and cut into 2 cm pieces.
2. Peel the onions and garlic, dice the onion and finely grate the garlic. Wash the remaining vegetables and let them drain. Wash, halve, core and dice the peppers, wash, clean and thinly slice the celery. Wash, halve, remove the stalk and cut the tomatoes into small pieces.
3. Heat the oil in a large pan (approx. Ø 30 cm). Briefly fry the prawns on both sides for approx. 1 minute and put to one side on a plate.
4. Salt the chicken pieces, fry in the remaining fat with the chorizo for 3-4 minutes on all sides until golden brown and also put to one side. Reduce the temperature, add the onion, pepper and celery and fry for approx. 2 minutes. Stir in the paprika powder, garlic and tomato pieces and sauté briefly.
5. Add the rice, deglaze with the stock and top up with hot water. Simmer with the lid closed and on a medium heat without stirring for approx. 20 minutes until the liquid has almost completely been absorbed by the rice.
6. 5 minutes before the end of the cooking time, stir in the meat and sausage, add the prawns and finish cooking. Season with salt and chilli sauce and serve sprinkled with celery leaves if desired. Enjoy!
