March 7, 2016
Sweet Jambalaya with Cajun spices
- Recipe for 4 people
- Preparation: 25 minutes
- Cooking: 30 minutes
- Difficulty: 3/5
The jambalaya is a typical dish of Louisiana, very simple to prepare and high in flavor. With its shrimps and spices, jambalaya matches very nicely with a glass of sweet white wine from Bordeaux!
- 200 g (0.44 lb) rice
- 20 fresh shrimps
- 50 g (0.11 lb) of smoked ham (thick slice)
- 100 g (0.22 lb) of chorizo (or chaurice)
- 1 ½ teaspoon cayenne pepper coffee
- 400 g (0.88 lb) of fresh tomatoes
- 130 g (0.28 lb) of red and green bell peppers
- 1 celery stalk
- 2 spring onions
- 1 large garlic clove
- 20 g (0.04 lb) of flour
- ½ liter chicken stock
- Olive oil
- Cook the rice in boiling salted water.
- Prepare ½ liter chicken stock. Keep aside.
- Cut the chorizo (or chaurice) in slices. Cut the celery and peppers. Slice the onions.
- In a pan, heat 3 tablespoons oil and add the flour. Cook for ten minutes on low heat, stirring.
- Add the chorizo (or chaurice). Brown for a few minutes before adding the onions, bell pepper and celery.
- Cut the tomatoes into small cubes and place them in the casserole along with crushed garlic. Stir.
- Pour the chicken stock.
- Cook over low heat (the pepper needs to be tender).
- Meanwhile, shell the prawns and put them in the casserole.
- Add the drained rice. Season with cayenne pepper, Tabasco and salt to taste.
It’s ready, serve it hot.