Jambalaya (Creole Rice)

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Jambalaya (Creole Rice)
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
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

1.
Vobereitungsarbeiten:
2.

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.

3.
Main works:
4.

Rinse chicken breast fillets, pat dry and cut in half lengthwise, into 4 small portions.

5.

Heat the oil in a pan.

6.

Sauté the chicken breasts, remove from the pan and set aside.

7.

Cut the sausage into slices and cook in the hot pan.

8.

Add the vegetables and sauté together briefly.

9.

Rinse the rice in a colander, drain and add to vegetables, cooking while stirring for 5 minutes.

10.

Add the tomato juice and vegetable broth and bring to a boil.

11.

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.

12.

Rinse the parsley, shake dry and chop finely, mix with the lemon juice and add cayenne pepper to taste. 

13.

Add the lemon juice mixture and prawns to the rice pot and cook, covered, until done (about 8 minutes).

14.

Remove the chicken from the pan and cut diagonally into thin slices.

15.

Arrange the Jambalaya on plates, with the chicken strips fanned on top. Serve garnished with parsley and fresh bay leaves.