Bajou Bomb Jambalaya

Ingredients for 8 servings:

• 2 tsp sea salt, coarse
• 2 tsp garlic powder
• 2 ½ tsp sweet paprika powder
• 1 tsp black pepper, coarsely ground
• 1 tsp onion powder
• 2 tsp cayenne pepper, ground
• 1 ½ tsp marjoram, dried, shredded
• 1 ½ tsp Thyme, dried, shredded
• 2 tsp chili flakes
• 400 g chicken breast fillet(s)
• 350 g Cabanossi
• 150 g smoked bacon, whole
• 4 shots of rapeseed oil, depending on the pot size
• 1 large onion(s), red
• 1 vegetable onion(s)
• 4 stalk(s) celery
• 1 large red bell pepper(s)
• 1 large green bell pepper(s)
• 4 bay leaves, fresh
• 1 ½ liters of chicken broth
• 1 can diced tomatoes, 400 g
• 1 handful of flat-leaf parsley, chopped
• 2 red chili peppers
• 800 g long grain rice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Hot & Spicy, stew from the southern USA

For the Cajun spice, crush the sea salt, garlic powder, paprika powder, black pepper, onion powder, cayenne pepper, marjoram, thyme, and chili flakes in a large mortar and pestle and mix well. Slice the paprika sausage, cut the chicken breast into large pieces, similar to goulash, and dice the bacon. Place them all in a bowl, season with three level tablespoons of Cajun spice, and mix well. Remove the stems and seeds from the peppers, peel the onions, trim the celery stalks, and roughly chop everything. Deseed and finely chop the chilies, then mix them in a bowl with the peppers, celery, and onions. Chop the bay leaves and sprinkle over the top. Heat the oil in a large casserole dish and add the sausage, meat, and bacon mixture. Cook over high heat for about 3 to 5 minutes until evenly browned on all sides, without burning. Reduce the heat to medium. It’s important that it boils, but under no circumstances should it burn. Add the vegetables and braise for about 10 to 12 minutes. Add the rice, stir, and sauté for about 2 minutes, then add the chicken stock and chopped tomatoes with their juices and stir thoroughly. Add the remaining Cajun seasoning. If you prefer it less spicy, add the seasoning gradually and season to taste during the rest of the cooking time. Let the jambalaya simmer for another 15 to 20 minutes, stirring occasionally, until the rice is tender. Add a little more stock if necessary. Remove the pot from the heat and sprinkle with the chopped parsley. A strong red wine, such as Cabernet Sauvignon or Merlot, goes well with this dish.