Jambalaya

Ingredients for 6 servings:

• 200 g chicken breast fillet(s)
• 400 g garlic sausage (e.g. chorizo)
• 1 onion(s) (vegetable onion)
• 2 stalk(s) celeriac
• 1 bell pepper(s), green
• 5 tbsp oil
• 2 grains allspice
• 3 bay leaves
• 2 tsp thyme, dried
• ½ tsp cayenne pepper
• ½ tsp pepper, freshly ground
• ½ tsp cumin
• 1 tsp salt
• 1 class can/n tomatoes, (425ml)
• 300 g rice (long grain rice)
• 800 ml vegetable stock
• 500 g shrimp(s) (deep sea shrimp) with shell
• 2 cloves garlic

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

from New Orleans

Cut the chicken breast fillets into 2-centimeter cubes. Dice the garlic sausage. Finely chop the garlic cloves. Dice the onion, celery, and bell pepper. Heat the oil in a pan and sear the chicken cubes. Remove the meat and set aside. Add the garlic sausage to the pan and sear it lightly. Remove the sausage and set aside. Add the garlic, onion, celery, and bell pepper to the pan and sauté, but do not allow it to brown. Finely grind the allspice berries in a mortar and pestle and add them to the vegetables along with the bay leaves and remaining spices. Cut the tomatoes into small pieces and add them to the pan along with the canned tomato juice, the garlic sausage, and the chicken. Simmer uncovered for 10 minutes, stirring constantly. Add the raw rice and chicken broth to the pan and continue to simmer, covered, for about 20 minutes. Meanwhile, remove the shrimp from their shells. To do this, remove the tail from the head with a twisting motion and peel it. Cut the shrimp tails about halfway down the back and remove the black intestines. Carefully stir the shrimp into the rice mixture and let the jambalaya simmer, covered, for about 15 minutes. Stir gently to prevent the rice from becoming mushy. The jambalaya is ready when the liquid in the pot has been absorbed and the rice is tender.