Jambalaya
A spicy Creole-style rice pot where chicken, smoked sausage and shrimp cook together with rice in a tomato-based broth. Adjust the heat with cayenne pepper.
Ingredients
- 500 g chicken cut into strips
- 200 g shrimp
- 2 bell peppers different colors
- 200 g smoked sausage or smoked ham
- 2 onions
- 4 garlic cloves
- 2 tbsp tomato paste
- ½ tsp turmeric for color
- 1 lime juice
- 1 tbsp cane sugar
- 6 dl boiling water
- 2.5 dl rice
- 1 tsp cayenne pepper to taste
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp cooking oil
Instructions
- Chop the onions and bell peppers. Peel and chop the garlic cloves. Dice the sausage (or ham).
- Heat the oil in a wok or a large pot over medium heat. Sauté the onions and peppers for about 5 minutes, until softened. Add the garlic and sauté for another minute.
- Add the chicken and fry until browned on the outside. Add the sausage (or ham) and fry for a couple of minutes.
- Season with tomato paste, turmeric, lime juice, cane sugar, salt, cayenne pepper and black pepper. Let it simmer for a couple of minutes so the spices can come through.
- Pour the hot water into the pan and add the rice. Simmer over low heat, stirring now and then, for 15–20 minutes, until the rice is tender and has soaked up the flavors. If the jambalaya starts to dry out, add more water. It can stay fairly loose.
- Finally, add the shrimp, bring to a boil for a minute and serve.
Notes
- Add a couple of chopped celery stalks when sautéing the base for an authentic Louisiana flavor.
- Long-grain rice stays the fluffiest.
- Andouille is the traditional choice, but any smoked sausage works.
- You can add more heat at the end with Tabasco or cayenne.
Nutrition
Calories: 454kcalCarbohydrates: 45gProtein: 22gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 107mgSodium: 786mgPotassium: 501mgFiber: 3gSugar: 6gVitamin A: 1526IUVitamin C: 59mgCalcium: 63mgIron: 2mg
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