Creole Jambalaya Stew
8 servings
60 minutes
Creole Jambalaya from the French Quarter of New Orleans is the result of the culinary experiences of many cultures. It is essentially a pilaf made from rice, ham, vegetables and whatever else you can find in the kitchen.
1
Prepare the necessary ingredients.
2
Prepare Creole seasoning. Mix paprika, dried onion, dried garlic, oregano, basil, black and cayenne pepper.
- Paprika: 3 teaspoons
- Ground dried onion: 1 teaspoon
- Ground dried garlic: 1 teaspoon
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Dried thyme: 0.5 teaspoon
- Cayenne pepper: 0.5 teaspoon
- Ground black pepper: 1 teaspoon
3
Dice the onion and sweet pepper.
4
Heat oil in a thick-walled pot, add onion, bell pepper, and celery, and sauté for 8-10 minutes, stirring.
- Vegetable oil: 60 ml
- Onion: 1 head
- Green bell pepper: 1 piece
- Celery stalk: 1 piece
5
Add minced garlic and mix. Toss in the chopped sausages and chicken meat.
- Garlic: 3 cloves
- Sausages: 400 g
- Chicken breast: 400 g
6
Cook for another 10 minutes.
7
Add tomatoes, tomato sauce, broth, Creole seasoning, bay leaf.
- Canned tomatoes in pieces: 800 g
- Tomato puree: 400 ml
- Chicken broth: 500 ml
- Bay leaf: 2 pieces
- Salt: to taste
8
Add rinsed rice. Salt it, cover with a lid, and simmer on low heat for 35 minutes.
- Rice: 270 g
- Salt: to taste
9
Add shrimp, stir, cover with a lid.
- Shrimps: 300 g
10
Cook for another 5 minutes. Serve.