Cajun Jambalaya

Summary

Prep Time	45 mins
Cook Time	1 hr
Total Time	2 hrs 45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

12 shrimp (s), peeled and deveined
2 chicken breasts

Cajun spice mix:

2 ½ tablespoon paprika powder, noble sweet
2 tablespoon sea salt
2 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano, dried
1 tablespoon thyme, dried

Moreover:

Instructions

Cut the chicken breast into 2 x 2 cm pieces. Cut the chorizo into 5 mm thick slices.
Put the chicken breast, chorizo and prawns with 3 tablespoons of cajun seasoning in a bowl and mix so that everything is coated with the seasoning. Then place in the refrigerator for 30 minutes to 1 hour.
In the meantime, wash the peppers, celery and tomatoes and cut them into cubes. Halve the onions and garlic and cut fine strips.
Heat the olive oil in a high pan, fry the chicken breast, chorizo and prawns in it. After frying, put everything in a bowl. Make sure that the oil stays in the pan.
Now fry the peppers, celery and onions for about 8-10 minutes. Then add the fresh and canned tomatoes, garlic, bay leaves, Worchester sauce, chilli sauce and 2 tablespoons of cajun spice to the pan and simmer over medium heat for 10 minutes. Stirring occasionally.
Now add the chicken stock and rice and continue cooking over medium heat for 20 minutes. The rice soaks up the liquid. After 20 minutes check whether there is still liquid in the pan. If necessary, add a little more water.
Now add the meat again and let it warm up again for about 10 minutes. Stirring occasionally. Finally, season with salt, pepper and the rest of the cajun seasoning and serve warm.

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