Jambalaya
Ingredients
4 persons
- 2 tablespoons olive oil
- 1.5 stalks celery
- 1 white onion
- 1 rode paprika
- 1 yellow bell peppers
- 1 green bell pepper
- 1.5 jalapeño peppers
- 3 cloves garlic
- 1.5 boneless, skinless chicken breasts
- 333.5 grams in small pieces
- 500 milliliters of andouille sausage
- 200 grams in thin slices
- 267 grams of chicken broth
- 1.5 tablespoons uncooked white rice
- 1 ELVEA Diced Peppers
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon of bay leaf
- 333.5 grams of thyme
- cayenne pepper
- raw scampi
- pepper
- salt
Preparation
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1
Heat 2 tbsp olive oil in a large pan over medium-high heat. Add the celery, onion, bell peppers, jalapeño pepper(s) and garlic. Sauté for 5 minutes while stirring occasionally until the vegetables are soft and almost tender. Add the remaining tbsp of olive oil, the chicken and sausage and stir to mix everything well. Fry everything for another 5 min, or until the chicken is no longer pink and almost cooked.
-
2
Add the chicken stock, Cubetti, rice, cajun seasoning, bay leaf, thyme and cayenne and stir to mix everything well. Lower the heat, cover and simmer for about 25-30 min or until the rice is cooked. Stir occasionally. Don't forget to do this, otherwise the rice might burn on the bottom of the pan.
-
3
Once the rice is soft, add the scampi. Stir well to combine. Let the mixture continue to simmer, stirring occasionally, until the scampi are cooked and turn pink. Remove the bay leaf and season the jambalaya with salt and pepper and possibly some additional cajun seasoning if needed. Remove the pan from the heat.
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4
Serve warm. In an airtight box, this jambalaya will keep for up to 3 days in the refrigerator.
