Creole Cajun Jambalaya

Summary

Ingredients

• 250 g chorizo
• 400 g prawn (s), raw, prepared ready to cook
• 8 chicken drumstick (s)
• 1 red pepper (s)
• 2 spring onion (s)
• 2 cloves garlic)
• 1 red pepper
• 1 bag long grain rice, approx. 25 g each
• 400 g pineapple pieces, canned oods drain
• 500 ml vegetable stock
• 1 lemon (s), juice it
• 2 bay leaves
• salt and pepper
• some olive oil

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Instructions

1. Cut the peppers and spring onions into pieces, chop the garlic and peppers and cut the salami into strips. Skin the chicken legs, wash, pat dry and season with salt and pepper.
2. Fry the chorizo strips and prawns together in a little olive oil and lemon juice for 2 minutes, then remove. Fry the chicken drumsticks in the frying fat for about 10 minutes while turning them, then also remove them and continue to fry them in the oven preheated to 160 degrees top / bottom heat.
3. Sauté the peppers, spring onions, garlic and peppers in the frying fat. Sweat the rice briefly, then bring to the boil with the vegetable stock and bay leaves. Add the legs again and let the dish simmer for about 20 minutes until the liquid is reduced. Be careful not to burn the rice!
4. Fold in the pineapple along with the prawns and chorizo, season to taste and cook for another 3 minutes.