Jambalaya

Ingredients for 4 servings:

• 2 bell peppers, red
• 1 bell pepper(s), green
• 3 onions
• 3 cloves garlic
• 200 g Chorizo, Spanish (paprika salami), finely chopped
• 1 slice(s) cooked ham (thick slice)
• 3 tbsp oil
• 300 ml tomato juice
• 1 can/n tomatoes, peeled
• 3 sprigs of marjoram
• 3 sprigs of thyme
• 150 g rice
• 8 prawns, unpeeled
• salt and pepper
• Sugar
• Worcestershire sauce
• Cayenne pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

exotic rice stew

Clean the bell peppers and cut into small cubes. Finely dice the onions, garlic, and ham. Brown the onions and garlic with oil in a large pan. Add the diced ham, tomato juice, tomatoes (with the liquid), salt, sugar, marjoram, and thyme sprigs, and bring to a boil. Add the rice, diced bell peppers, and chorizo; cover and cook for about 25-30 minutes. Remove the shells from the prawns, cut a slit along the back, and remove the dark intestines. Season the stew with salt, cayenne pepper, and Worcestershire sauce. Add the prawns and cook for about 5 minutes. Remove the marjoram and thyme sprigs before serving.