Jambalaya is a dish of Cajun origin. There are as many versions of this dish as there are people who cook it. Here is a straightforward one
- 2 tbsp vegetable oil
- 2 onions, chopped coarsely
- 1 green bell pepper, seeded and chopped Coarsely
- 2 celery stalks, chopped coarsely
- 3 garlic cloves, chopped finely
- 2 tsp paprika
- 10½0z/300 g skinless, boneless chicken breast portions, chopped
- 4 0z/100 g kabanos sausages, chopped
- 3 tomatoes, peeled and chopped
- 2¼ Cups long-grain rice
- 3 ¾ cups hot chicken or fish bouillon
- 1tsp dried oregano
- 2 bay leaves
- 12 large shrimp tails
- 4 scallions, chopped finely
- 2tbsp chopped fresh parsley
- salt and pepper
- salad, to serve
Heat the vegetable oil in a large skillet and add the onions, bell pepper, celery, and garlic. Cook over low heat, stirring occasionally, for about 8-10 minutes until all the vegetables have softened.Add the paprika and cook for another 3o second. Add the chicken and sausages and cook for 8-10 minutes until lightly browned. Add the tomatoes and cook for 2-3 minutes until collapsed.
Add the rice to the pan and stir well. Pour in the hot bouillon and stir in the oregano and bay leaves. Cover and simmer for 10 minutes over low heat.
Add the shrimp and stir well Cover again and cook for another 6-8 minutes until the rice is tender and the shrimp are cooked through.
stir in the scallions and parsley and season to taste Serve with salad.
CooK’ s Tip
jambalaya is a versatile dish which has some basic ingredients – onions, green bell peppers, celery, rice, a and seasonings- to which you can add whatever else you may have to hand.
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