Jambalaya Recipe

4
Easy
20 mins
40 mins
Budget Friendly

Ingredients

12 medium raw shrimp shelled
8 oz cooked ham into cubes,
14 oz of chaurice sausage sliced (or spicy chorizo)
14 oz sliced andouille sausage,
4 oz sliced tasso ham (or smoked sausage)
1 cup short grain rice,
1 can diced tomatoes with their juice
8 oz diced green pepper,
1 cup chopped celery branch,
2 1/2 cups chicken stock,
1 cup chopped sweet onion
1 clove garlic, peeled and minced
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons peanut oil
3 cloves
1 bay leaf
1 sprig of thyme
1/2 teaspoon cayenne pepper
10 drops of Tabasco
salt and pepper

Preparation

Step 1

In a large skillet over low heat, heat oil and saute onion, celery and bell pepper for 5 minutes, stirring constantly. Add garlic, cook 2 minutes.

Step 2

Stir in diced ham, andouille and chaurisse. Continue for 2 minutes and remove the chaurice. In a saucepan, heat the stock.

Step 3

Stir in tomatoes, cloves, thyme, bay leaf, parsley, cayenne pepper and 10 drops of Tabasco. Mix well. Adjust the seasoning to taste.

Step 4

Add rice to the stock, stirring. Always low heat, cook for 30 minutes.

Step 5

Peel the shrimp and stir into mixture, 5 minutes before end of cooking.

Return the slices of chaurice.

Cook on high heat to evaporate excess liquid.

Step 6

In a preheated serving dish pour in the ingredient. Arrange the shrimp and sprinkle with cilantro. Serve.

Jambalaya