Servings: people
Jambalaya
Jambalaya is a wonderful dish from the Creole Louisiana kitchen. In this case with shrimp, ham, chorizo, and many other good things.
Equipment
- Cutting Board
- Knife
- Sauté Pan
Ingredients
- 250 gram Ham smoked, boiled, diced
- 250 gram Chorizo dried, spicy, diced
- 300 gram Tiger prawns
- 2 pcs. Onion
- 3 cloves Garlic
- 2 pcs. Bell Pepper green
- 3 pcs. Celery Stalks
- 1 can Peeled tomatoes
- 1 gram Ground cloves
- 3 pcs. Bay Leaf
- 8 gram Parsley chopped
- 2 gram Cayenne Pepper
- 5 gram Tabasco Sauce
- 68 gram Oil
- 350 gram Rice eg. jasmine
- 700 gram Chicken Broth
- Salt and Pepper
Instructions
- Chop onions and garlic and dice bell pepper and celery.
- Heat the oil in a heavy-bottomed sauté pan and fry the vegetables until they are clear.
- Add ham and sausage and let both get a little color.
- Then add garlic, peeled tomatoes, clove, bay leaf, cayenne pepper, parsley, Tabasco, and rice, and mix everything well.
- Continue frying for 2-3 minutes and then add chicken stock and cover with a lid.
- Let it simmer over low heat for 15-20 minutes.
- Then add the peeled tiger prawns.
- Let the dish finish simmering under the lid for an additional 5 minutes.
- The dish should end up having a consistency similar to a soft risotto.
- If you want your Jambalaya hotter, increase the amount of cayenne pepper and Tabasco, I find this version fairly hot.
- Serve the dish piping hot.