Jambalaya, a vibrant and hearty Creole and Cajun dish, embodies the rich culinary tapestry of Louisiana. It’s a one-pot wonder, a symphony of flavors that tells the story of cultural fusion. Originating in New Orleans, it’s believed to be a descendant of Spanish paella, adapted with local ingredients.
Serves 6:
1 sweet onion, chopped
100g celery sticks
250g of diced green bell pepper (or okra)
2 tablespoons of oil
1 clove of garlic, minced
250g cooked ham in large pieces (or diced chicken)
200g chorizo in slices
400g of tomatoes cut in small quarters
3 cloves
1 bay leaf sauce
1 sprig of thyme
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon ground cayenne pepper
Tabasco
200g of rice
60 cl chicken stock (homemade or reconstituted with a cube)
15 medium shrimps
salt and freshly ground pepper
Preparation
Heat the oil and fry the onion, celery and bell pepper over low heat for 5 minutes, stirring regularly.
Add the garlic and cook for another 2 minutes. Add the diced ham (or chicken) and chorizo slices. Brown for 2 minutes and remove chorizo.
Add tomato quarters, cloves, thyme, bay leaf, parsley, salt, cayenne pepper and a few drops of Tabasco. Mix well.
Add the rice and the hot broth. Cook for 30 minutes over low heat.
Peel the shrimps and add them to the preparation, 5 minutes before the end of the cooking time. Add the chorizo slices.
If there is any liquid left, evaporate over high heat. Serve hot.
