Jambalaya
By Bea
1 Picture
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
Details
Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Budget Friendly
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.
Step 7
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