Jambalaya with sausages
by Editorial Staff
Jambalaya can be prepared from any set of meat products – pieces of boiled meat, chicken, tongue. The essential ingredients are something smoked, onions, green peppers, celery and, of course, rice. In addition, seafood is most often added to jambalaya shortly before the end of cooking.
- chicken broth – 750 ml
- raw smoked ham – 400 g
- smoked sausages – 400 g
- chorizo sausage for cooking – 250 g
- chopped tomatoes in their own juice – 450 g
- celery – 2 petioles
- large onions – 2 pieces
- rice in bags for cooking Aquatic – 2 glasses
- garlic – 4 cloves
- sweet green pepper – 1 pc
- thyme – 1 sprig
- small bunch of green onions
- vegetable oil – 2 tablespoon. l.
- bay leaf – 3 pcs
- tabasco sauce
- salt
Directions:
- Cut chorizo and sausages into circles, ham into small pieces. Chop the onions and garlic. Finely chop the pepper, removing the core. Slice the celery as well.
- In a very large skillet, heat oil and sauté the chorizo and ham, 5 minutes. Add onion, after 5 min. – bell peppers and celery, cook for another 5 minutes. Place bay leaves, thyme and rice. Mix well.
- Add tomatoes, broth, garlic and sausages. Bring to a boil, then reduce heat to low, cover and cook, stirring occasionally, for 30-40 minutes.
- Season with tabaso sauce, salt and pepper to taste before serving, sprinkle with finely chopped green onions if desired and serve immediately.
Bon appetit!
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