Southern American cuisine is usually hearty and full of soul. Jambalaya is a favorite which combines French and Spanish influences to create a tangy and meaty rice dish which incorporates the local seafood in season such as shrimp and crayfish. Served hot, jambalaya warms the body with clean and distinct flavors.
- 2 boneless chicken thighs diced
- 400g of shrimp devained and shelled
- 6 pork sausages sliced
- 2 cups of rice cooked al dente
- 800ml of chopped tomatoes (from a can)
- 1.5 cups of chicken stock
- 1 large onion chopped
- 4 cloves of garlic minced
- 2 stalks of celery diced
- 1/2 cups of diced green and red bell pepper
- 4 tablespoons of chopped parsley
- 4 spring onions sliced
- 2 teaspoons of paprika
- 1 teaspoon of thyme
- 1 teaspoon of oregano
- 2 bay leaves
- 1/2 teaspoon of black pepper
- 4 tablespoons of vegetable oil
- Fry the sausages and chicken separately in oil and set aside.
- In the same oil, stir-fry garlic, add the onions and sautee until the onions are translucent.
- Add the celery, bell pepper and stir-fry for 2-3 minutes.
- Add the oregano, thyme, black pepper, paprika, bay leaves and fry for 2 minutes.
- Add the tomatoes, chicken stock and bring to a boil.
- Add the sausages, chicken, prawns and simmer 8-9 minutes until the prawns are cooked.
- Add the rice. Mix well and cook until the liquid is absorbed by the rice (approximately 10 minutes).
- Turn off the heat. Stir in the spring onions and parsley.
- Serve hot.