August 16, 2008


As one of the classic popular dish, jambalaya is versatile one which has some basic ingredients: onions, green bell pepper, celery, rice and seasoning. You can add whatever else to it as you like 🙂

2 tbsp vegetable oil
2 onions, chopped coarsely
1 green bell pepper, seeded and chopped coarsely
2 celery stalks, chopped
3 garlic cloves, finely chopped (add more if you are as garlic maniac as me.. I used 1 bulb! ;D)
2 tsp paprika powder (adjust this one to your need, some like it really hot, some like it not hot at all)
300 gr skinless, boneless chicken, cubed
100 gr sausages, chopped
3 tomatoes, peeled and chopped
2 1/4 cups long-grain rice
3 3/4 cups hot chicken/fish boullion
1 tsp dried oregano (if you use fresh one, double the amount)
2 bay leaves
12 large shrimp tails ( i removed my shrimp’s tails)
4 scallions, finely chopped
2 tbsp fresh parsley, chopped
salt and pepper to taste

optional: salad to serve with the rice

Heat the oil in a large skillet.
Add onions, garlic, celery and bell pepper, stir until fragrant.
add the paprika, chicken and sausages, cook until lightly browned.
Add tomatoes, cook for 2-3 minutes, until colapsed.

Add the rice, stir well, add oregano and bay leaves, then pour the hot boullion. Cover and simmer for 10 minutes over low heat.

Add the shrimp and stir well.
Cover again, cook for another 8 minutes or until the rice is tender and the shrimps cooked through.

Add the scallion and parsely. Season to taste.

Source: Cook’s Library – One Pot, Parragon publisher.


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