Homemade Jambalaya
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups vegetable stock
- 8 raw tiger shrimps (shelled and cleaned)
- 2 Tbsps olive oil
- 1 ½ cups Chorizo (sausage)
- 2 onions (peeled and chopped)
- 2 cloves garlic cloves (crushed)
- 2 ribs Celery (sliced)
- 1 green chili pepper (chopped)
- 1 green Bell pepper (chopped)
- 1 tsp smoked paprika
- 1 pinch ground cloves
- 1 cup white Long grain rice
- 4 Tomatoes (skinned and chopped)
- 1 bay leaf
- 1 tsp Tabasco sauce
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Put the vegetable stock into a pan and bring to a boil. Drop in the shrimp and cook for 3 minutes. Remove the shrimp and set aside. Reserve the stock.
2.
In a pan over medium heat, brown the sausage slices. Remove sausage and set aside.
3.
Heat the oil in the pan. Add the onion, garlic, celery and peppers and cook for 5 minutes or until softened. Stir in the smoked paprika and cloves and cook for 1 minute.
4.
Add the rice, stirring until coated in oil. Add the tomatoes and bay leaf.
5.
Pour in 1 3/4 cups of the reserved stock; add Tabasco. Season to taste with salt and pepper and bring to a boil. Stir, pushing the rice down into the liquid.
6.
Reduce heat, cover and simmer gently for 20 minutes, until the rice is cooked and the stock is absorbed, adding a little more stock if necessary.
7.
Add the chorizo sausage and shrimp to the pan. Cover and simmer for an additional 5 minutes. Serve hot.
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