Andis Jambalaya

Summary

Ingredients

• 3 pairs sausages, (paprika sausages), sliced
• 250 g Cabanossi, sliced
• 1 large onion (s), diced
• 4 stalks celery, diced
• 2 carrot (s), diced (best with a kitchen slicer)
• 1 clove (s) garlic, chopped
• 1 can tomato (s), (pizza tomatoes, 400 g)
• 3 cups chicken broth
• 2 bags rice, (long grain or brown rice)
• 3 tablespoon Cajun spice mix (recipe follows)
• 1 tablespoon thyme, dried, grated between your hands
• salt and pepper
• 1 dash Tabasco
• some olive oil, not cold-pressed (for frying)
• 1 bag scampi, frozen, 50-200g

Cajun spice mix::

• 0.5 teaspoon ½ cayenne pepper
• 3 teaspoons paprika powder, noble sweet
• 1 teaspoon garlic powder
• 2 teaspoons oregano
• 2 teaspoons thyme
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper, white from the mill
• 0.5 teaspoon ½ cumin, ground
• 0.25 teaspoon ¼ nutmeg, grated

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Instructions

1. Heat olive oil (not cold-pressed) in a large pot over medium-high heat. Add the paprika sausage slices and cabanossi slices, fry for 4-5 minutes until browned. Remove with a slotted spoon and set aside.
2. In the same pot with the hot oil, add the diced onion, chopped garlic, diced celery, and diced carrot. Fry for 2-3 minutes until softened, stirring occasionally.
3. Return the sausages and cabanossi to the pot. Add the rice from the bags and fry for 2-3 minutes, stirring frequently, until the rice becomes translucent.
4. Add the canned tomatoes with their juice, chicken broth, Cajun spice mix, dried thyme (crumble between your hands first), salt, pepper, and Tabasco. Stir well.
5. Reduce heat to medium-low, cover with a lid, and simmer for 15-20 minutes, stirring every 5 minutes to prevent sticking. If the rice is not yet tender when the liquid is absorbed, add more broth or water and continue simmering until the rice is fully cooked.
6. About 5 minutes before the rice is done, stir in the frozen scampi.
7. Taste and season again with salt, pepper, Cajun spice mix, and Tabasco as needed.