Jambalaya comes originally from the Creole and Cajun cuisine in Louisiana.
The Jambalaya can be made with many different ingredients.
The basis of the dish is, that your rice with the vegetables, meat and/or fish is cooked in broth.
This recipe is quite spicy!
The people who love extra spicy, they can add some fresh chopped chillies extra.
Servings: 3 to 4.
Preparation time: 50 minutes.
3 stalks of celery,
0.5 red bell pepper,
0.5 yellow bell peppers,
3 spring onions,
1 solo clove garlic,
400 grams chicken breast,
125 grams of ham (1 thick slice),
125 grams chorizo,
0.25 liters of boiling water,
0.5 chicken stock cube,
0.25 teaspoon cayenne pepper,
0.25 teaspoon chilli powder ,
1 teaspoon mild paprika,
2 tablespoons fresh parsley (chopped),
4-season pepper (to taste),
salt (to taste),
2 tablespoons olive oil,
200 grams of basmati rice.
1 chopped red pepper.
Large saucepan with lid,
chopping block / cutting board,
Slice the ham into cubes and roast them in a dry pan until they start to turn brown all around.
Wash all vegetables and dry them.
Chop the onion finely.
Slice the celery into tiny horseshoes.
Chop the solo clove garlic finely.
Remove the seeds from the bell peppers and cut them into cubes.
Wash the chicken under running water and pat the chicken dry with paper towels.
Cut the chicken into small cubes or thin strips.
Remove the skin from the chorizo.
Fry the chorizo in the olive oil until it is almost done.
Dissolve half the chicken stock cube in the boiling water.
Take the chorizo from the pan and fry the sliced chicken just tender in the same pan.
Remove the chicken filet from the pan, and fry the vegetables, garlic and chilli (again in the same pan) lightly in about 1 minute time.
Now cut the chorizo into chunks of about 1 inch (2.5 centimeters) thick and put it together with the chicken to the vegetables in the pan.
Add the cayenne pepper, chilli powder, paprika powder, 4-season pepper and salt.
Add the basmati rice and the chicken stock and stir it well to combine.
Bring it to a boil, put the lid on and let it simmer on a medium heat until the rice is tender and the stock is absorbed (approximately 15 minutes).
Then put the fire out.
Meanwhile, cut the spring onions (scallions) finely.
Add the roasted ham, chopped spring onions and chopped parsley, stir well and place the lid on the pan and let stand for 5 minutes.
Prepared by the Happy Chief Cook. Added March 4, 2012.