Jambalaya (Creole Rice)
Ingredients
- Ingredients
- 1 green paprika
- 1 red paprika
- 2 garlic cloves
- 1 onion
- 100 grams Celery
- 2 double Chicken breasts 300 grams (approximately 11 ounces) each
- 2 Tbsps vegetable oil
- 100 grams Garlic sausage
- 350 grams Long grain rice
- 300 milliliters Tomato juice
- 400 milliliters Vegetable broth
- 1 bay leaf
- ½ lemon (squeezed)
- 1 bunch parsley
- 1 generous pinch cayenne pepper
- 12 King prawn (Ready to cook)
- fresh bay leaves (for garnish)
- salt
- peppers
Preparation steps
Rinse peppers, cut in half, remove seeds and ribs and cut into cubes. Peel the garlic and the onion and finely dice. Rinse the celery, cut into thirds lengthwise and then cube.
Rinse chicken breast fillets, pat dry and cut in half lengthwise, into 4 small portions.
Heat the oil in a pan.
Sauté the chicken breasts, remove from the pan and set aside.
Cut the sausage into slices and cook in the hot pan.
Add the vegetables and sauté together briefly.
Rinse the rice in a colander, drain and add to vegetables, cooking while stirring for 5 minutes.
Add the tomato juice and vegetable broth and bring to a boil.
Add the chicken breasts, season with salt and pepper and add the bay leaf. Cover the pan with a lid and simmer on low heat, about 20 minutes.
Rinse the parsley, shake dry and chop finely, mix with the lemon juice and add cayenne pepper to taste.
Add the lemon juice mixture and prawns to the rice pot and cook, covered, until done (about 8 minutes).
Remove the chicken from the pan and cut diagonally into thin slices.
Arrange the Jambalaya on plates, with the chicken strips fanned on top. Serve garnished with parsley and fresh bay leaves.
