Jambalaya

Jambalaya
Print Recipe
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour
Jambalaya
Print Recipe
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. If you already have chicken stock then boil the chicken breast in it until it is soft. Set aside.
  2. Clean and dice the celery, onion, garlic and bell pepper. In a large cooking pot put some olive oil, add the celery, bell pepper, garlic and onion. Sautée.
  3. Cut the sausages into pieces and add to the veggies and sautée.
  4. Cut the chicken breast into pieces and add into the pot. Stir. Add the rice and sautée. Now add the tomato passata and spices. Stir and let it cook for about 20 minutes, until the rice is nearly done.
  5. At last add the shrimp and let the Jambalaya cook another 10 minutes. Switch off the heat and let it sit at least a few hours out of the fridge.
Recipe Notes

If you have Cajun spice mixture use that one instead of the harissa (which is a Moroccan spice mixture). 

I put also leftover vegetables in my Jambalaya stew. 

I used black rice, that's why the color of the dish came out so dark. White would look better, the taste is great with all kind of rice. 

No shrimp? Use any other fish or even seafood.

If you let sit the Jambalaya pot overnight outside the fridge, it will get even tastier than fresh made. Like all stews.

Serve the Jambalaya alone or with some fresh homemade and toasted bread.

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