Jambalaya
Ingredients
- Ingredients
- 300 grams Chicken breasts
- 200 grams Andouille (or chorizo)
- 80 grams Smoked bacon
- 2 onions
- 2 garlic cloves
- 2 stalks Celery
- 1 Red Bell pepper
- 1 green chili pepper
- 2 Tbsps olive oil
- 1 pinch Ground clove
- 1 tsp Spice mix (Paprika)
- 250 grams Long grain rice
- 4 Tomatoes
- 1 bay leaf
- 500 milliliters Vegetable broth (or chicken stock)
- Tabasco sauce (to taste)
- salt
- peppers
- fresh Fresh herbs for garnish (z. B. chives and parsley)
Preparation steps
Rinse the chicken, pat dry and chop into bite-size pieces. Slice the sausage. Cut the bacon into thin strips. Fry everything together in a deep, hot pan (cast iron), then remove. Peel and finely chop the onions and the garlic. Rinse the celery and cut into pieces. Rinse the peppers and chilli, halve them, remove the seeds and cut the into small pieces. Fry all together in hot oil while stirring for about 5 minutes. Season with cloves and paprika. Saute the long grain rice until translucent.
Briefly boil the tomatoes, then peel, quarter, core and dice. Put into the pan with the bay leaf and the vegetable stock.
Boil with Tabasco and simmer about 20 minutes, stirring occasionally to reduce. Season with salt and pepper.
Add in the chicken, rice, sausage and bacon. Warm through.
Garnish with fresh herbs to taste.
