Victor's simple Creole jambalaya


Ingredients 21
Servings 0
Time

Ingredients

  • 300
    g
    cooked ham, diced
  • 300
    g
    prawns, shelled
  • 250
    g
    garlic or pork sausage
  • 60
    g
    margarine
  • 30
    ml
    sunflower oil
  • 2
    large onions, finely diced
  • 300
    g
    long-grain rice, uncooked
  • 2
    stalks celery, chopped
  • parsley, chopped
  • 125
    g
    black calamata olives
  • 1
    green pepper, cut into julienne strips
  • 1
    red pepper, cut into julienne strips
  • 4
    medium tomatoes, peeled, seeded and diced
  • 20
    ml
    tomato paste
  • 2
    bay leaves
  • 5
    ml
    origanum
  • 4
    cloves garlic, finely crushed (use more or less, as desired)
  • 1
    Litres
    hot chicken stock
  • 1
    red chillies, finely sliced (use more if desired)
  • 150
    ml
    white wine
  • salt and freshly ground black pepper to taste
 

Method

 
In a large pot or frying pay, quickly sauté the ham, prawns and sausage in the margarine. Add the sunflower oil and onions with the rice. Toss in the celery, parsley, olives green and red peppers, tomatoes, tomato paste, bay leaves, origanum, garlic and finally the stock with the chillies and seasoning. Stir well, cover and cook slowly for 30 minutes. If too dry, add white wine. Adjust seasoning to taste, and serve with a green salad and hot garlic cheese bread. If too spicy, add a squeeze of lemon juice to remove the heat of the chillies.
 

Read more on: pork  |  shallow-fry
 

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