Creole Jambalaya Other languages: de · en Servings: 8
Ingredients
350 g Spicy Sausage (e.g. Chorizo) 1 Onion 2 Bell Peppers 6 stalks Celery 6 cloves Garlic 1 bunch Spring Onions 500 g Chicken Breast 800 g Diced Tomatoes 500 ml Chicken Broth 370 g Rice 350 g Shrimp Tomato Paste Hot Sauce Thyme Oregano Cayenne Pepper Garlic Powder Pepper Bay Leaf
Mise en Place
350 g Spicy Sausage (e.g. Chorizo)
Slice sausage thinly. Halve particularly large slice.
1 Onion
Roughly dice onion.
2 Bell Peppers
Roughly dice bell pepper.
6 stalks Celery
Destring celery, then dice roughly.
6 cloves Garlic
Press garlic.
1 bunch Spring Onions
Cut spring onions into rings.
Assembly
500 g Chicken Breast
Clean chicken and season with salt and pepper. Heat oil in a dutch oven and brown the chicken on all sides at high heat (chicken does not need to be cooked through). Take out of dutch oven and set to cool.
Sausage Slices Diced Onion Diced Bell Pepper Diced Celery Pressed Garlic Cooking Oil
In the same oil, fry the sausage for a couple of minutes. Then add the vegetables and fry for another 5 to 10 minutes until the vegetables start to take color.
Fried Chicken
Cut chicken into 1-2 cm sized pieces.
Tomato Paste Hot Sauce Thyme Oregano Cayenne Pepper Garlic Powder Pepper Bay Leaf 800 g Diced Tomatoes 500 ml Chicken Broth Fried Vegetables Diced Chicken
Season with tomato paste, hot sauce and spices to taste. Then add tomatoes, chicken broth and the chicken. Season again with salt and spices. Bring to a simmer.
Cooking
370 g Rice Jambalaya Sauce
Preheat oven to 180°C top/down heat, 160°C convection. Mix rice with the sauce and briefly bring to a boil. Cover with a lid and bake for 40 minutes.
350 g Shrimp Spring Onion Rings Jambalaya
Mix spring onions and shrimp with the jambalaya and cook for another 5 minutes in the oven.