Cajun Jambalaya

Ingredients for 4 servings:

• 12 m.-sized shrimp(s), peeled and deveined
• 2 chicken breasts
• 2 ½ tbsp paprika powder, sweet
• 2 tbsp sea salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp oregano, dried
• 1 tbsp thyme, dried
• 4 tbsp olive oil
• 3 large onions
• 3 bell peppers, colored
• 4 stalk(s) Celery
• 3 garlic cloves
• 3 large tomatoes
• 1 can tomatoes, chopped
• 3 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tbsp chili sauce
• 500 g wild rice mix
• 400 ml chicken broth
• 200g chorizo
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

a Creole dish

Cut the chicken breast into 2 x 2 cm pieces. Cut the chorizo ​​into 5 mm thick slices. Place the chicken breast, chorizo, and shrimp in a bowl with 3 tablespoons of Cajun seasoning and mix to coat. Then refrigerate for 30 minutes to 1 hour. In the meantime, wash and dice the peppers, celery, and tomatoes. Halve the onions and garlic and finely slice them. Heat the olive oil in a high-fat pan and sauté the chicken breast, chorizo, and shrimp. Once browned, transfer everything to a bowl, making sure the oil stays in the pan. Sauté the peppers, celery, and onions for about 8-10 minutes. Then add the fresh and canned tomatoes, garlic, bay leaves, Worcestershire sauce, chili sauce, and 2 tablespoons of Cajun seasoning to the pan and simmer over medium heat for 10 minutes, stirring occasionally. Now add the chicken broth and rice and continue cooking over medium heat for 20 minutes. The rice will absorb the liquid. Check the pan after 20 minutes to see if there is any liquid left. Add a little more water if necessary. Now add the meat back in and let it heat through for about 10 minutes. Stir occasionally. Finally, season to taste with salt, pepper, and the remaining Cajun seasoning, and serve warm.