Garlic Jambalaya

Ingredients for 8 servings:

• 300 g pork sausage, spicy
• 250 g smoked ham, diced
• 2 bell peppers, diced
• 1 tsp Cajun Rub
• 5 onions, chopped
• 1 bulb(s) garlic, chopped
• 2 stalk(s) celery, sliced
• 500 g long grain rice
• 1,500 ml meat broth
• 400 ml salsa (hot or mildly spicy, depending on your taste)
• 4 spring onions
• Parsley, freshly chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Creole-inspired stew from the southern USA

Recipes for the Cajun rub and salsa can be found here on Chefkoch, or buy ready-made at the supermarket. Fry the bratwurst in a roasting pan until crispy and brown, then remove and keep warm. Drain the fat. Add the bell peppers, onions, celery, smoked ham, and Cajun rub to the roasting pan. Saute slowly until softened. Add the garlic and continue to sauté. Stir in the rice until well blended. Add the broth and salsa and bring to a boil. Cover the pot and simmer for about 20 minutes, until the rice is tender (the cooking time depends on the rice and personal preference). Then let stand, covered, for 5 minutes. Add freshly chopped spring onions and parsley and mix to combine just before serving. Add the bratwurst to the plate. Serve with baguettes and a garden salad.