Sweet Jambalaya with Cajun spices
Sweet Jambalaya with Cajun spices

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
  • Salt
  • Tabasco
  • Olive oil


  1. Cook the rice in boiling salted water.
  2. Prepare ½ liter chicken stock. Keep aside.
  3. Cut the chorizo ​​(or chaurice) in slices. Cut the celery and peppers. Slice the onions.
  4. In a pan, heat 3 tablespoons oil and add the flour. Cook for ten minutes on low heat, stirring.
  5. Add the chorizo ​​(or chaurice). Brown for a few minutes before adding the onions, bell pepper and celery.
  6. Cut the tomatoes into small cubes and place them in the casserole along with crushed garlic. Stir.
  7. Pour the chicken stock.
  8. Cook over low heat (the pepper needs to be tender).
  9. Meanwhile, shell the prawns and put them in the casserole.
  10. Add the drained rice. Season with cayenne pepper, Tabasco and salt to taste.

It’s ready, serve it hot.