Jambalaya

This is a popular Creole (Cajun) dish from the New Orleans area that is similar to the Spanish paella. It’s cooked in a giant pot, just like gumbo. It’s just like a Cajun eintopfy.

Ingredients:

400 g of chicken (thigh or breast fillets) 350 g of long grain rice 150 g sausage (preferably spicy smoked) 1 tsp olive oil 3 pcs garlic cloves 1-2 pcs colored meaty peppers 1 pc small celery 1 pk chillies 1 pk larger onion chicken broth water salt

Procedure:

1. Boil the rice until tender; cover it with water in a ratio of 1:
2 (one part rice, 2 parts water), salt the water slightly and boil it on a medium heat source until it is soft, drain the cooked rice and let it drain thoroughly
2. In a large deep frying pan in heated olive oil, fry the meat cut into larger pieces, season with salt
3. Cut the peeled onion into cubes, the chilli pepper, stripped of its pith, into strips
4. Take out the meat and fry the onion with the chilli and crushed garlic in the oil from the meat
5. Add the diced celery and sliced sausage to the pan, put back the pieces of fried meat, slightly pour the broth over the contents of the pan and cook for a while
6. Finally, stir the cooked and thoroughly drained rice into the mixture, stir in the jambalaya, season with salt to taste and serve.

Recommendation:

In some recipes, the rice is added to the dish with the Vegetable Recipes (in this recipe in point 5) and cooked until it is softened along with the other ingredients, about 20 minutes. Jambalaya, like Spanish paella, is prepared in many variations and variations, for example, chicken is substituted for seafood in some recipes.

Note:

Celery can be replaced with fleshy Vegetable Recipes such as squash, zucchini, eggplant … Tomatoes are also popular.