Central Asian Jambalaya

Today the subject of our conversation is cheerful jambalaya. For some – a kind of Central Asian pilaf, for others – a parody of Spanish paella. She is not going to live up to anyone’s expectations, she is jambalaya.

Summary

Ingredients

• Rice (basmati) – 500 g
• Hunting sausages – 3-4 pcs.
• Chicken thighs – 500 g
• Seafood – to taste, about 500 g
• Bulgarian pepper – 1 pc.
• Petiole celery – 2 pcs.
• Onions, medium – 1 pc.
• Garlic – 4 cloves
• Canned tomatoes – 1 can
• Chicken broth – 2 cups
• Fresh parsley – 1 bunch
• Vegetable oil
• Salt
• Pepper mix
• Thyme
• Kumin

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Instructions

1. Chop 1 Bulgarian pepper and 2 celery petioles.
2. Chop 1 medium onion.
3. Cut 3-4 hunting sausages into thin rounds. Peel 4 garlic cloves.
4. Cut 500 g chicken thighs into small pieces.
5. Heat vegetable oil in a large pot on medium heat. Add onion and fry for 4 min until softened.
6. Add garlic, stir frequently for 1-2 min until fragrant (watch to avoid burning).
7. Add celery and pepper, stir and fry for 2-3 min until aromatic.
8. Add chicken pieces, stir and fry for 6-8 min until cooked through (no pink inside, internal temperature 74°C / 165°F).
9. About halfway through cooking the chicken (roughly 3-4 min), add sausage rounds and stir occasionally.
10. Add 500 g basmati rice (rinsed and drained) and reduce heat to medium-low. Stir constantly for 2 min to evaporate excess moisture.
11. Pour 2 cups chicken broth over rice to just cover. Season with salt, pepper mix, thyme, and cumin to taste. Bring to boil, then reduce heat to low.
12. Simmer on low heat for 15-20 min, stirring occasionally, until most liquid is absorbed and rice is half-cooked (still slightly firm).
13. Add 1 can canned tomatoes with juice, stir well, continue simmering on low heat for 10-15 min.
14. Add 500 g seafood (shrimp, sea cocktail, or similar), stir gently, cook on low heat for 2-3 min until heated through.
15. Chop 1 bunch fresh parsley and stir into jambalaya. Cover pot with lid, remove from heat, and let rest for 10-15 min.
16. Serve the jambalaya.

All delicious!