Quick Louisiana Jambalaya

Ingredients

• 1 piece Green bell pepper (seeded and diced)
• 1 piece Medium onion (sliced)
• 2 cloves Garlic cloves (grated with microplane)
• 2 stalks Celery stalks (sliced)
• 2 stems Chives (or green onions) (sliced)
• 500 g Chicken fillets (cut into large dice)
• 200 g Smoked chorizo or smoked sausage (sliced)
• 250 g Long grain rice (white rice type)
• 2 tsp Cajun seasoning (cajun spice blend)
• 1 tsp Salt (fine salt)
• 0.5 tsp Black pepper (freshly ground pepper)
• 200 g Tomato purée (without chunks)
• 500 ml Chicken broth (unsalted preferably)
• 200 g Raw peeled shrimp (pink when cooked)
• 2 tbsp Fresh chopped parsley (for finishing)
• 2 tbsp Olive oil (for cooking)

Instructions

1. Vegetable preparation

   Core the pepper, dice it, slice the onion, garlic, celery and chives.

   Time: PT10M

2. Sauté the vegetables

   In a large skillet, heat 2 tbsp olive oil over medium heat, add the onion, pepper, garlic, celery and chives. Sauté for 5 minutes until tender.

   Time: PT5M

   Temperature: moyen

3. Brown the meat

   Add the chicken dice and sliced chorizo. Brown for 5 minutes stirring, until the chicken is lightly colored.

   Time: PT5M

   Temperature: moyen

4. Add rice and spices

   Sprinkle the rice, Cajun seasoning, salt and pepper. Mix well to coat the grains.

   Time: PT2M

5. Add liquids and simmer

   Pour in the tomato purée then the chicken broth. Bring to a boil, then reduce heat, cover and simmer for 22 minutes.

   Time: PT22M

   Temperature: moyen-doux

6. Add the shrimp

   Peel the shrimp and add them 10 minutes before the end of cooking. Cook until they turn pink.

   Time: PT10M

   Temperature: moyen

7. Finishing and resting

   Stir in the chopped parsley, remove the skillet from heat and let rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g