Andi's Jambalaya

Ingredients for 4 servings:

• 3 pairs of sausages (paprika sausages), sliced
• 250 g Cabanossi, sliced
• 1 large onion(s), diced
• 4 stalk(s) Celery, diced
• 2 carrots, sliced ​​(preferably with a kitchen slicer)
• 1 garlic clove(s), chopped
• 1 can tomato(s), (Pizza tomatoes, 400 g)
• 3 cups chicken broth
• 2 bags of rice (long grain or brown rice)
• 3 tbsp Cajun seasoning mix (recipe follows)
• 1 tbsp thyme, dried, rubbed between hands
• salt and pepper
• 1 dashes Tabasco
• some olive oil, not cold squeezed (for frying)
• 1 bag of frozen scampi, 150-200g
• ½ tsp cayenne pepper
• 3 tsp paprika powder, sweet
• 1 tsp garlic powder
• 2 tsp oregano
• 2 tsp thyme
• ½ tsp salt
• ½ tsp white pepper from the mill
• ½ tsp cumin, ground
• ¼ tsp nutmeg, grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the Cajun seasoning, crush all of the spices listed in a mortar and pestle. For the jambalaya, fry the paprika sausages and Cabanossi in hot oil. Remove the sausages from the pot with a slotted spoon and add the onion, garlic, celery, and carrots to the hot sausage oil and fry briefly. Add the sausage. Remove the rice from the boil-in-the-bag, pour it in, and fry briefly until translucent. Add the tomatoes and their juices, the chicken broth, all the seasonings, and Tabasco. Reduce the heat to low and simmer gently with the lid on until the liquid is absorbed by the rice. Stir occasionally to prevent burning. If the rice isn’t cooked yet, add a little more broth or water and simmer until tender. Add the scampi about 5 minutes before the end of the cooking time. Season again with the Cajun seasoning and Tabasco. Can also be prepared with diced chicken breasts or minced meat instead of sausages, but then it needs to be seasoned a bit more strongly because the spicy oil from the sausages is missing.