Summary

Ingredients

• 450 g sausaes, (andouille or chorizo), sliced
• 450 g boneless chicken breast fillet (s), cut into 3 cm pieces
• 1 tablespoon butter
• 1 medium onion (s), chopped
• 1 stick celery, cut into pieces
• 1 bell pepper (s), green, cleaned and cut into pieces
• 1 red pepper (s), cleaned and cut into pieces
• 800 g canned tomato (s) with juice
• 3 cloves garlic, minced
• 2 chilli pepper (s), (jalapenos), seeds and strands removed, chopped
• 2 teaspoons oregano, fresh, chopped, OR:
• 1 teaspoon oregano, dried
• 1 teaspoon thyme, fresh, chopped, OR:
• 0.5 teaspoon ½ thyme, dried
• 2 tablespoon tomato paste
• 1 ½ liters chicken broth
• 700 g rice, (lon rain), uncooked
• 3 bay leaves
• 2 teaspoons salt, coarse
• 1 teaspoon black pepper
• 8 drops Tabasco
• 1 spring onion (s), cut into small pieces
• 1 bunch parsley, chopped
• 0.5 ½ lemon (s), add the juice
• 450g shrimp, medium sized, peeled and cooked
• 1 tablespoon oil

Print Recipe Pin Recipe

Instructions

1. In a large heavy saucepan, heat the oil on the stove over medium heat. Brown the sausages in it for 8 to 10 minutes. Then take it out of the pot, place in a bowl and set aside.
2. Put the chicken breast in the pot and brown for 8 to 10 minutes. Add to the bowl with the sausages. Sauté butter, onion, celery and both peppers for 8 to 10 minutes.
3. Add canned tomatoes, garlic, jalapenos, oregano, thyme and tomato paste and mix everything well. Pour in the chicken broth. Increase the heat and bring everything to a boil.
4. Sprinkle the rice in the pot. Stir in the sausages, pieces of chicken breast, bay leaves, salt, pepper and Tabasco. Bring everything to a boil, then reduce the heat and cover the jambalaya and let it simmer gently for 20 minutes.
5. Add half of the spring onions, half of the parsley, lemon juice and the shrimp and mix well. Put the lid on the pot and let the jambalaya simmer for another 15 minutes.
6. Then transfer to deep plates and garnish with the remaining spring onions and the remaining parsley.
7. Possibly add a drop of Tabasco to the Jambalaya.