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

Print Recipe Pin Recipe

Instructions

1. For the Cajun spice mix, crush all of the listed spices in a mortar.
2. For the jambalaya, fry the paprika sausages and the cabanossi in hot oil. Lift the sausages out of the pot with the slotted spoon and add the onion, garlic, celery and carrots to the hot sausage oil and fry briefly. Add the sausage again. Take the rice out of the cooking bag, pour in and fry briefly until it is translucent. Add the tomatoes with their juice, the chicken stock and all the spices and Tabasco.
3. Turn the stove on to a low flame and let everything simmer gently with the lid closed until the rice has absorbed the liquid. Stir every now and then so that nothing burns. If the rice is not done yet, pour in some more stock or water and simmer until the rice is done. Add the scampi about 5 minutes before the end of the cooking time. Season again with the Cajun spice mixture and Tabasco.
4. Instead of sausages, it can also be prepared with diced chicken breasts or with minced meat, but then has to be seasoned a little stronger because the hot oil is missing from the sausages.