Jambalaya
Jambalaya

Preparation time 25 minutes

Total time: 1 hour 10 minutes

Ingredients

  1. To taste, salt and pepper
  2. 3 bay leaves
  3. 250 mL (1 cup) fish stock
  4. 250 mL (1 cup) chicken stock
  5. 1 tin (540 mL) diced tomatoes, drained
  6. 250 mL (1 cup) white rice
  7. 2 green peppers
  8. 3 stalks of celery
  9. 3 garlic cloves
  10. 1 onion
  11. 150 g (1/3 lb) chorizo sausage, cut in coins (or another spicy cooked sausage)
  12. 375 mL (1 1/2 cups) size 51-60 raw shrimp, around 24 shrimp
  13. 375 mL (1 1/2 cups) smoked ham, diced (about 225 g or 1/2 lb)
  14. 15 mL (1 tablespoon) olive oil
  15. 2 chicken breasts

  1. 1 mL (1/4 teaspoon) salt
  2. 5 mL (1 teaspoon) dried thyme
  3. 5 mL (1 teaspoon) ground black pepper
  4. 5 mL (1 teaspoon) cayenne pepper

Directions

  1. In a bowl, mix cayenne pepper, black pepper, thyme and salt. Add cubed chicken and combine to coat well with spices. Set aside.
  2. In a saucepan or large skillet, heat oil over medium-high heat. Add reserved chicken cubes and fry until browned and cooked. Remove from heat and set aside.
  3. Place ham, chorizo, onion, garlic, celery and green pepper in the same pan, adding oil as need be. Fry for about 5 minutes. Add chicken cubes and rice. Combine well. Add drained tomatoes, chicken stock, fish stock and bay leaves. Season with salt and pepper to taste.
  4. Bring to a boil over high heat and then reduce heat to low; cover and allow to simmer for about 30 minutes, or until all liquid is absorbed. Serve with a green salad and crusty bread.
  5. Add shrimp on top of rice without stirring and continue cooking over low heat for 3 to 5 minutes until shrimp is pink. Serve with a green salad and crusty bread.

Tip: Use leftover jambalaya to stuff tomatoes or zucchini. Place in a 180°C (350°F) oven until vegetables are cooked.

The perfect match with a full-bodied white wine.

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